Qurooti

Ingredients

• 1⁄2 c olive oil
• 2 large onions
• 2 tbsp dried mint
• 1 bottle qurut or kashk
• 1 12 oz container of labne
• 2 chicken bouillon cubes
• 1 lb ground beef (Halal)
• 4 tbsp tomato paste
• 4 cloves garlic
• 2 tbsp coriander
• 1⁄2 tsp black pepper
• 1.5 tsp salt
• 1 c walnuts
• 1 red onion sliced for garnish
• 1 cup AP flour
• Oil for deep frying
• Afghan naan bread, fresh for serving

Instructions

1. 1
   Heat oil. Add onions and fry golden brown. Add turmeric, coriander, and mint. Mix qurut, labne, and water in a separate bowl. Remove 80% of onion mixture with a slotted spoon. Then add the qurut mixture to the pan. Let simmer.
2. 2
   Heat oil, fry one onion and add turmeric, coriander, and garlic. Add beef. Let sear for 5 minutes. Add tomato paste and chicken cubes. Add water and simmer on high for 10-15 minutes.
3. 3
   Cut red onion in half and slice halves on mandoline. Dredge onion slices in flour and dust of excess. Deep fry dredged onion slices until golden brown and crispy. Remove from oil and set aside on a cooling rack, over a baking sheet. Season with kosher salt.
4. 4
   Cut walnuts into chunky pieces and toast in skillet for 2 minutes.
5. 5
   Take bread and rip into small pieces. Top with hot qurut mixture. Then top with ground beef sauce, crispy fried onion, and toasted walnuts.