KOROT – dry katyk balls

Make katyk from skimmed milk kept for about a week. Por the katyk into a bowl and boil it until flakes are formed. After boiling for a few minutes sift (пропустить через сито) the katyk. Put the thick part of the katyk left in the sieve (сито) into a small cotton bag and hang it up for the water to pour out.

Take the katyk mass out of the bag in 25-30 hours, salt to taste and shape it into small balls. Place the balls on a board, cover them with a tea towel and keep them in the sun for a few days. The dry korot may be kept a whole winter. Korot goes well with all kinds of soup.


Translated by Нуриахметов Г.М. after Н.М.Сафин. Башкирские блюда. Уфа, 1972; Башкортостан. Краткая энциклопедия. Уфа, 1996.