Dried Kashk Balls
Traditional sun-dried kashk balls from Iran: soak, blend and whisk into a tangy sauce for ash, kashk-e bademjan and stews.
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Long before jars and refrigerators, Iranian families preserved yogurt by straining it, salting it and drying it in the sun into hard, chalky balls of kashk. These keep for months at room temperature, and many cooks still prefer them for their stronger, more rustic flavour. Our dried kashk balls come from traditional producers in Iran and are packed clean and sealed.
To use, soak the balls in warm water for a few hours, then rub or blend them into a thick, tangy liquid kashk. Spoon it over kashk-e bademjan or ash reshteh, stir it into lentil and bean soups in winter, or pour it over bread with fried onions and ghee as families do in Afghanistan and KP. You control the thickness and the salt.
Why you'll love it
- Traditional sun-dried kashk with a bold, tangy taste
- Keeps for months without refrigeration
- Make as much or as little liquid kashk as you need
- Great for soups, dips and stews
Storage & use
- Store in a cool, dry place in an airtight container
- Soak 2–4 hours in warm water, then blend until smooth