Qurutob is Tajikistan’s national dish made from qurut yogurt balls, fatir flatbread, and fresh vegetables.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • National
  • Traditional
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Fact: In Tajikistan, a qurutob for lunch is normally priced at around $2-3.

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Basic Information

Qurutob: Basic Information



Alternative Name(s)


Dish Type





Lunch, Dinner

Popular Variations

Origin and Region

Qurutob: Origin and Region



Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Tajikistan Map
Ingredients and Preparation

Qurutob: Ingredients and Preparation

Main Ingredients

Qurut (dried yogurt balls), fatir (flatbread), vegetables, and optional meat or chili pepper

Main Cooking Method


Preparation Process

Rehydrate qurut to form a sauce, pour over fatir flatbread, add vegetables, garnish with chili pepper or meat
A Deep Dive

Qurutob: A Deep Dive

Cultural Significance

Tajikistan’s national dish


Sour, savory


Soft (from soaked bread), crunchy (from vegetables)


Fresh, aromatic from herbs


Varies based on ingredients

Serving Style

On a big plate

Serving Temperature

At room temperature


Often eaten on its own


On any occasions



Special Diets

Non diet-specific


100 calories per serving



Popular Similar Dishes


Popular Dining Area

Households or local eateries in Tajikistan

Qurutob (or kurutob) is Tajikistan’s national dish. It is a layered bread salad, including qurut and fatir as the main ingredients.

Qurutob Overview

Qurut is a type of dried yogurt or cheese ball made from strained yogurt and drained buttermilk or drained sour milk. These dried yogurt balls are rehydrated by soaking them in water to form a tangy and salty sauce, which acts as a base for qurutob. Then, pieces of fatir, a kind of flatbread, are added on top, which can soak the liquidy base.

Fresh vegetables, like tomatoes, onions, cucumbers, or herbs, are also added to prepare a qurutob. For the garnishing, chili pepper and meat are common options.

Traditionally popular in southern Tajikistan, qurutob’s popularity has expanded to other parts of the country. Qurutob is normally served on big plates, which is ideal for sharing. And it is eaten with the hands.

Beyond the above key insights about qurutob, you’ll also explore the upsides and downsides of eating it and other typical questions related to this Tajik-style bread salad. Read on!

Key Points

  • Qurutob is a national dish of Tajikistan.
  • It’s a layered bread salad made with qurut (dried yogurt balls) and fatir (flatbread).
  • Qurutob is tangy and salty.
  • Typically served on large plates, qurutob is eaten with hands and often shared among diners.
  • It’s normally a filling dish but might not be suitable for those with dairy allergies or lactose intolerance.

Qurutob Images

Pros and Cons Of Eating Qurutob

Now, let’s consider the following positives and negatives of consuming qurutob.


  • Nutritional Value: Qurutob contains yogurt (in the form of qurut),  a protein and probiotic source. The vegetables added provide vitamins and fiber.
  • Satiety: The combination of bread, yogurt, and vegetables, or meat (optionally) can be filling. 


  • Not Suitable for All Diets: People who are lactose intolerant or have dairy allergies might not be able to consume qurutob.

After weighing the pros and cons of this bread salad, you might still have some questions, which I’ll answer in the next part.

Qurutob FAQs

Traditional qurutob is vegetarian, consisting of dairy (qurut) and vegetables. However, variations might include meat or other additions.

A light tea is often paired to complement the flavors of qurutob.

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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