Glossary K
Kartulid is Estonian term for "potatoes" which were introduced in the country in 1700's. Potatoes are now part and parcel of virtually and nearly all genuine Estonian meals. Kartulid come either boiled or oven roasted and as ingredient for other dishes or as a side dish.
Kasha is a Russian term that refers to any dry grains, but mostly buckwheat groats
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.