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heidih

heidih

2 hours ago, shain said:

 

I never made this dish (though it's on my to do list, so I'd love to hear your input once you make it). I think that since the kashk is rehydrated, than you can substitute it with a "fresh" product - you just need to nail the flavor profile. Kashk develops cheese like flavors since it's aged. I would go with a strong flavored labaneh if you can get it. You might also be able to ACH good results by using regular yogurt/labaneh along with a bit of a mildly funky cheese, maybe Pecorino.

 

Thanks. You have a good sense of flavors. I can get it at local Persian markets but not able to get to them now. Will try to drain a goat yogurt and add some funky cheese which I can get. Do keep it on your "to do' long list. It has that mother's milk comfort with enough flavor variety to keep it interesting for a single person eating it multiple times from one batch.   Los Angeles does have an area known as Tehrangeles  https://en.wikipedia.org/wiki/Tehrangeles

heidih

heidih

2 hours ago, shain said:

 

I never made this dish (though it's on my to do list, so I'd love to hear your input once you make it). I think that since the kashk is rehydrated, than you can substitute it with a "fresh" product - you just need to nail the flavor profile. Kashk develops cheese like flavors since it's aged. I would go with a strong flavored labaneh if you can get it. You might also be able to ACH good results by using regular yogurt/labaneh along with a bit of a mildly funky cheese, maybe Pecorino.

 

Thanks. You have a good sense of flavors. I can get it at local Persian markets but not able to get to them now. Will try to drain a goat yogurt and add some funky cheese which I can get. Do keep it on your "to do' long list. It has that mother's milk comfort with enough flavor variety to keep it interesting for a single person eating it multiple times from one batch.  

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