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Kurut with dried dill, served with fresh parsley
Fresh, tasty kurut with dried dill, served with parsley

Rehydrated Kurut Dip with Dill & Olive Oil

Author: Flavelo
Recipes Side Dishes
Kurut is a brilliant invention of Central Asian nomadic peoples: sun-dried, salted yogurt balls that last for months. On its own, it is extremely hard and intensely salty, but with a little care—spices and oil—it can be tamed into a fantastic, creamy dip or appetizer. This recipe modernizes this ancient treat.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Central Asian

Ingredients

Equipment Needed

  • Mortar and pestle (to break the hard kurut)
  • Mixing bowl
  • Lemon squeezer
  • Knife for herbs

Allergen Information

⚠️ Milk

Instructions

1 ✓

Break the hard kurut balls into coarse chunks in a mortar. If too hard, pour just enough hot water over them to cover, let stand for 10 minutes, then drain.

Tip: Rehydrating helps regain the creamy yogurt character without dissolving the whole thing.
2 ✓

Crush the garlic into a paste and mix into the semi-soft kurut.

Tip: Crushing garlic damages cell walls, releasing allicin responsible for the intense flavor.
3 ✓

Sprinkle the mixture with dried dill, drizzle with fresh lemon juice and olive oil. Toss thoroughly to coat chunks in the emulsion.

Tip: The oil and lemon juice form an 'emulsion' giving a silky coating to the dry cheese.
4 ✓

Let stand for 10 minutes at room temperature for flavors to meld.

Tip: During resting, dried spices absorb moisture and release their aroma.
5 ✓

Sprinkle with freshly chopped parsley before serving.

Tip: Cut parsley right before serving to prevent oxidation and loss of Vitamin C.

Recipe FAQ

The kurut is too hard, I can't break it.
Soak in warm water for 15-20 minutes, or wrap in a damp kitchen towel to soften the exterior.
How salty is it?
Kurut is naturally very salty. Taste before adding any extra salt!
How long does it keep?
The oil-spice mixture keeps in the fridge for 3-4 days.

Ingredients

  • 10 oz Kurut (Dried Yogurt Balls)
  • 1 tsp Dried Dill
  • 2 cloves Garlic
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Extra Virgin Olive Oil
  • 1 bunch Fresh Parsley
  • 1 pinch Salt (only after tasting!)