Qurutob

Tear the fatir into pieces about 3–5 cm with your hands. If the flatbread has dried out, sprinkle it with 20 ml of water and warm it in the oven at 120°C for 3–4 minutes so it becomes warm but doesn't turn soggy.

Crumble the qurut into a bowl and gradually pour in 330 ml of hot water, constantly breaking up the lumps with a spoon until you get a smooth, thin sauce. Add salt to taste.

Cut the onions: two-thirds into large half-rings for frying, the rest into thin strips. Rinse the thinly sliced onion in cold water and squeeze out to remove excess bitterness.

Heat sunflower oil and butter in a skillet. Fry the large onion half-rings for 6–8 minutes over medium heat until translucent and lightly golden. Don't overcook the onion.

Pour the qurut sauce into a small saucepan and warm it for 1–2 minutes, stirring constantly; do not let it boil, so the fermented milk base doesn't curdle.

Place the fatir in a large deep plate, pour over the hot qurut mixture and gently toss. Let it sit for 2 minutes so the flatbread soaks up some of the sauce while keeping its texture.

Spread the fried onion along with the hot oil on top, along with the raw thin-sliced onion, tomatoes, cucumber and fresh herbs. Serve the qurutob right away, traditionally from one large shared plate.