Kashk is a fermented dairy product product common in Middle Eastern and Central Asian cuisines, made from drained yogurt, buttermilk, or fermented whey. It can be found in both liquid and dried forms, with a thick, creamy texture and a tangy, slightly sour flavor.
Kashk is used as a seasoning or garnish in various traditional dishes, such as ash reshteh (a Persian noodle soup) and kashk-e bademjan (an eggplant dip), where it enhances flavor and adds richness. Its umami-like depth makes it a versatile ingredient, often stirred into soups or drizzled over food.