Entree: Tajikistan – Southern Culinary Region – Қурутоб ➤ Qurutob (Torn flatbread soaked in a tangy dried-yogurt sauce topped with fried onions, vegetables, and often meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

8 oz (225 g) qurut (dried salty yogurt balls) or 2 cups (480 ml) plain yogurt, strained (estimate: Selected the listed strained-yogurt option; estimated 480 ml as approximately 480 g.)
2 1/2 cups (600 ml) warm water
3 tbsp (45 ml) butter
1 lb (454 g) lamb shoulder, cut into 1/2-inch (1.3 cm) pieces
2 tbsp (30 ml) vegetable oil
2 medium onions, thinly sliced
2 medium tomatoes, thinly sliced
4 flatbreads (lepeshka or lepyoshka), about 8 in (20 cm) diameter, torn into bite-size pieces (estimated edible portion: 400 g)
2 cloves garlic, minced
1 tsp (5 g) ground cumin
1/2 tsp (2.5 g) ground black pepper
1 tsp (5 g) salt, adjusted to taste
2 green onions, thinly sliced, for garnish
1/4 cup (10 g) fresh cilantro, chopped, for garnish
2 hard-boiled eggs, quartered (optional)

Instructions

1. If using the selected strained yogurt, whisk it with the warm water until smooth and about as thick as heavy cream. Season with the salt and ground black pepper, then set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb and brown on all sides, about 6–8 minutes. Remove the lamb and set it aside.
3. Add the butter to the same skillet. Add the sliced onions and fry over medium heat until deeply golden and crisp at the edges, about 15–20 minutes. Reserve half the onions for garnish and leave the rest in the pan.
4. Add the minced garlic, ground cumin, and sliced tomatoes to the onions in the pan. Sauté until the tomatoes soften, about 2–3 minutes. Return the browned lamb to the pan and cook for 2–3 minutes to warm through. Taste and adjust the seasoning.
5. Arrange the torn flatbread pieces evenly in a wide, shallow serving dish. Pour the yogurt sauce over the bread so it soaks through. The bread should be saturated but not soupy; add a little warm water if needed.
6. Spoon the lamb and tomato-onion mixture over the soaked bread. Top with the reserved fried onions, green onions, and chopped cilantro. Add the quartered hard-boiled eggs if using.
7. Serve immediately, family-style, so diners can scoop portions of bread, sauce, and toppings. To serve leftovers, cover and gently reheat in a low oven until warm.