Glossary K
Kashk is an essential part of many Iranian, Afghan, Arab, and Kurdish dishes such as Kashk Bademjan, and various types of Aash (Iranian thick soups ) like Aash Reshteh. It is a little bit salty so most dishes made with kashk should be less salty than normal, so kashk can balance the taste.
Kashk or Whey is not only useful and a part of Persian and Arabic cooking, but Italians also used it for soups, cheese, biscuits and pastries. It can be a substitute for cream and a can even make chocolate with it.
Kashk O Bademjan refers to Greece's grilled eggplants mixed with Kashk.
Kashk is an essential part of many Iranian, Afghan, Arab, and Kurdish dishes such as Kashk o Bademjan, and various types of Aash (Iranian thick soups ) like Aash Reshteh. It is a little bit salty so most dishes made with Kashk should be less salty than normal to balance the taste.
Kashkaval refers to a Bulgarian sheep's milk cheese, which is sold either as a semi-firm cheese, with a texture similar to that of Cheddar, or as an aged, hard grating cheese. In both cases, this yellow cheese has a smooth, fine texture and a slightly tangy and nutty flavor with a hint of olive oil.
Kashkaval may be used as part of a cheese platter, or grated into pasta, salads or pizzas.
If not available, Kashkaval can be substituted with Caciocavallo, hard Parmesan or Provolone
Kashmiri ver refers to a doughnut-shaped cake of ground spices with a strong and pungent aroma. Ver comes in the form of a thin, hard cake with a hole in its center. It can contain garlic and praan (Kashmir onion a strange Cross between a spring onion or scallion and a shallot) for Muslims, asafetida and fenugreek for Hindus as well as lots of freshly ground red chilies, cumin, coriander, dried ginger, cloves, cardamom and turmeric.
Kasseri refers to Greece's hard, scalded-curd, mild and white ewes' milk cheese similar to Provolone. Kasseri is usually paneed and deep fried as hors d' oeuvres, but also used for dessert or as a melting cheese on Greek pizza.
Kasseri can also be a made from sheep or goats milk which is good for slicing and eating plain, bus is also commonly used in making Saganaki, covered in oil, oregano and other spices and baked, or even deep-fried.