Tajik · Main
Torn flatbread softened with tangy yogurt and layered vegetables.
Photo by Ibrahim Rustamov · CC BY-SA 3.0 · Resized and converted to WebP for web display.
Qurutob is a communal Tajik dish of torn flatbread softened with a tangy cultured-dairy sauce. Fresh vegetables, herbs and warm onions create contrasting textures.
Technique notes
Tajik kitchen
Tajik qurutob layers torn fatir bread with tangy qurut yogurt, onions, tomatoes, cucumber and herbs.
Toast torn bread on a sheet pan at 350°F (175°C) for 8 minutes until dry at the edges.
Whisk yogurt, warm water and salt to a pourable consistency.
Heat oil and cook onions 10–12 minutes until soft and golden; season with pepper.
Arrange bread on a platter, pour over yogurt, then add onions, tomatoes, cucumber, scallions and herbs.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Qurutob is a communal Tajik dish of torn flatbread softened with a tangy cultured-dairy sauce. Fresh vegetables, herbs and warm onions create contrasting textures.
Store bread, yogurt sauce and toppings separately for up to 2 days; assemble only when serving.
Serve immediately as a communal platter while the bread is softened but still textured.
