Tajik Kurutob with Yogurt-Soaked Flatbread and Hot Onion Oil

What you need

• 300 g (10 oz) flatbread, lavash or thin naan, a day old is fine
• 400 g (1 3/4 cups) thick plain yogurt, stands in for qurut, the dried salted yogurt balls
• 100 ml (scant 1/2 cup) warm water
• 1/2 tsp salt, plus more to taste
• 3 ripe tomatoes, cut into small dice
• 1 cucumber, cut into small dice
• 1 red onion, sliced into thin half-moons
• 1 handful fresh cilantro, chopped
• 1 handful fresh parsley, chopped
• 1/2 tsp black pepper, freshly ground
• 1 yellow onion, thinly sliced
• 100 ml (scant 1/2 cup) sunflower oil, or other neutral oil

Method

Restated from the original video

1. 1

   Tear the flatbread into pieces about 5 cm (2 in) wide and spread them over a wide platter.

2. 2

   Whisk the yogurt with the water and salt until it is smooth and pourable, like thin cream.

3. 3

   Pour about two thirds of the yogurt over the flatbread and turn the pieces gently so every one is coated. Leave them for 5 min to soften without turning to mush.

4. 4

   Toss the tomatoes, cucumber and red onion in a bowl with the pepper and a pinch of salt.

5. 5

   Spoon the remaining yogurt over the bread, then pile the tomato mixture on top.

6. 6

   Scatter the cilantro and parsley over everything.

7. 7

   Heat the oil in a small pan over medium heat. Add the yellow onion and cook, stirring often, until deep golden and soft, 10-12 min.

8. 8

   Pour the hot oil and onion over the platter in a thin stream, so it sizzles on the vegetables. Serve straight away, while the oil is still warm.

Imported from kulinarnesos.pl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.