Warm garlic kashk with thyme

Do not boil kashk; warm it gently so it stays smooth. Mixing plain Somayeh kashk with garlic kashk gives body and garlic aroma without raw cloves. Onion stock stands in for fried onions; if you have a fresh onion, brown it and spoon it over. Serve beside plain rice, baked potato or warm bread. A pinch of dried thyme on top finishes it.

1. 01

   Stir Somayeh kashk with garlic kashk until smooth.

2. 02

   Warm the oil in a small pan and dissolve the onion stock in it for 10 seconds.

3. 03

   Add the kashk and stir over the lowest heat until just warm; do not boil.

4. 04

   Loosen with spoons of hot water if it is too thick.

5. 05

   Scatter thyme, and fried onions if you have them.

6. 06

   Serve at once with warm bread or rice.