How to Cook Qurutob - Fresh Tomato Yogurt Salad w/ Bread from Tajikistan

Rehydrate qurut with 250 millilitres of water for a few hours.

In a bowl, combine 100 millilitres of water, 100 millilitres of whole milk, 1 tablespoon of salt, 1 tablespoon of sugar, and 1 packet of active dry yeast.

Weigh out 350 grams of bread flour and add to the wet ingredients, mixing until a soft dough forms.

If the dough is too wet, add more flour until it feels soft and not tacky.

Place the dough in an oiled bowl, cover with a towel, and let it rest for 30 minutes.

For the second bread, in a bowl, combine 100 millilitres of water, 1 teaspoon of salt, 1 teaspoon of baking soda, and 1 packet of active dry yeast.

Add 350 grams of bread flour and mix until a supple dough forms, then let it rest for 30 minutes in an oiled bowl.

Shape the first risen dough into two small loaves, keeping one for later.

Flatten one loaf into a round shape, about half a centimeter thick, and place it on a preheated sheet pan.

Brush the bottom with egg whites, create a pattern with a fork, brush the top with egg yolks, and sprinkle with sesame seeds.

Bake in a preheated oven at 218°C (425°F) for about 25 minutes until golden brown.

Roll out the second dough super thin, about 3 millimeters thick, and brush with melted butter.

Roll it into a snake shape, then coil it and let it relax for a few minutes.

Flatten the coiled dough and stamp with a fork, brush with melted butter, sprinkle with sesame seeds, and bake for the same amount of time as the first bread.

Cool both breads on a rack before using.

Tear the cooled bread into pieces and place in a bowl.

Pour yogurt over the torn bread, spreading it evenly.

Slice half an onion thinly and layer it on top of the bread.

Slice cucumber into 3 cm by 1 cm pieces and layer on top of the onion.

Slice 3 tomatoes into similar-sized pieces and layer on top of the cucumber.

Slice scallion greens and sprinkle over the top along with parsley and dill.

Add more tomatoes on top for garnish.

Equipment Needed

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