(awarma). In Jordan a dried yogurt similar to kashk called jameed is commonly used. Elsewhere in the Levant, similar products are referred to as drained labneh (labneh malboudeh). A 10th-century recipe for kishk recorded in the Kitab al-Tabikh was made by par-boiling dehulled wheat, milling it, and blending it with chickpea flour. Yeast, salt and water were added to make a dough from the flour, which was left in the sun for around 2 weeks, and re-moistened with sour yogurt (or sour grape juice) as needed. After 15 days the dough would be seasoned with mint, purslane, cilantro, rue, parsley, garlic and the leafy tops of leeks, shaped into disks, and allowed to dry in the sun. See also Iranian cuisine Frumenty Gachas, a Lathyrus gruel consumed since ancient times in parts of the Iberian Peninsula Jameed Kasha Keşkek, a related meat-and-grain stew in Iranian, Turkish and Greek cuisines List of yogurt-based dishes and beverages References Bibliography Karabulut I., Hayaloğlu A. A., Yıldırım H. Thinlayer drying characteristics of kurut, a Turkish dried dairy by-product. Int J Food Sci Technol, 42 (2007), 1080–1086. Françoise Aubaile-Sallenave, Al-Kishk: the past and present of a complex culinary practice, in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, . Liu W J, Sun Z H, Zhang Y B, Zhang C L, Menghebilige, Yang M, Sun T S, Bao Q H, Chen W, Zhang H P. A survey of the bacterial composition of kurut from Tibet using a culture-independent approach. J Dairy Sci. 2012 Mar, 95(3), 1064–72. . Fermented dairy products Types of cheese Armenian cuisine Afghan cuisine Azerbaijani cuisine Bashkir cuisine Iranian cuisine Kazakhstani cuisine Kurdish cuisine Kyrgyz cuisine Lebanese cuisine Middle Eastern cuisine Mongolian cuisine Palestinian cuisine Syrian cuisine Tajik cuisine Tatar cuisine Turkmenistan cuisine Uzbekistani cuisine Yogurt-based dishes