Gurt

Nomadic Turkmen used to create yogurt (gatyk) from milk, then strain it to make süzme (strained yogurt; the yogurt is strained by hanging it in a cloth bag), and finally dry the süzme to make gurt (hard, sour balls). Gurt was a convenient technique to preserve dairy goods and was substituted for yogurt in recipes such as unash. These raffaello-looking Turkmen gurt balls can also be consumed as a quick snack with a cup of tea.

To make this delectable treat, combine salt and süzme in a mixing bowl, then roll into a ball between your palms. Place the balls on a dish and arrange them. Allow the balls to dry in the sun until they are firm. Gurt takes 2 to 5 days to dry outside and 2 to 5 days to dry indoors.