1 result for "kashk"
Persian kashk-e bademjan's feral spring cousin. Smoky roasted eggplant and tangy fermented whey get ambushed by a neon-green ramp oil and walnuts dry-toasted in a screaming-hot wok until they're borderline burnt and magnificent. The ramps bring a garlicky sharpness that makes the funky kashk taste even more ancient, while the wok char on the walnuts cuts straight through the eggplant's natural sweetness.
