Kashk (Persian; کشک), keshk, kishk, or kishik is a large family of foods found in Iranian, Kurdish, and Arab cuisine.
In modern Iran, kashk is a thick whitish liquid similar to whey (a dairy product) similar to sour cream, used in traditional Persian/Iranian cooking. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk was traditionally produced from the leftovers of cheese-making (more specifically, the milk used to make it).
Traditional dishes containing kashk include “Kashk-e Bademjan” (a dish of grilled eggplants mixed with kashk) , “aash-e reshteh” (a noodle broth with various pulses), “halim bademjan” *(similar to kashk-e bademjan, but with minced meat) and “aash-e kashk” (a broth).
The recipe of Kask Ó Bademjan have four main ingredients – eggplants, mint, caramelised onions and kashk and It is usually eaten with a flatbread like lavash, sangak or pita.