Iranian eggplant and kashk dip (Kashk e bademjan) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 105) by Yasmin Khan

  • eggplants
  • garlic
  • onions
  • ground turmeric
  • walnuts
  • sunflower oil
  • dried mint
  • kashk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on May 20, 2022

    Excellent. I've never had an eggplant dip/appetizer/salad with quite this flavor profile and it is well worth the multiple steps and time to make. Creamy, chunky, rich, and savory with a hint of bright sweetness from the mint. The kashk is important to round the flavors during cooking and add a rich umami that melds nicely with the texture of eggplant and the mint. I could not find kashk in a market so I made my own.

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