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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Kurutob (Tajikistan) (Pamir Mountains): Crumbled kurut rehydrated in oil forms the creamy base for this layered bread salad
Chalap (Uzbekistan) (Ferghana Valley): Dissolved in water as a refreshing summer drink with herbs
Kashk-e Bademjan (Iran) (Persian cuisine): Ground kurut thickens and flavors eggplant stews
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