Mast-e chekideh
Yoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Straining lets summer yoghurt keep; in nomadic practice the balls are stored under oil for winter.
Mast-e chekide is a cheese & dairy from Iran: yoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls. Straining lets summer yoghurt keep; in nomadic practice the balls are stored under oil for winter.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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