Qurutob

If using qurut, place the dried yoghurt balls in a bowl and cover with one cup of warm water. Let them soak for twenty to thirty minutes, breaking them apart with a fork occasionally until they dissolve into a smooth, salty, tangy sauce.

Heat the vegetable oil in a skillet over medium heat. Add the sliced onion rings and fry slowly for ten to twelve minutes, stirring occasionally, until they turn a deep golden brown and become crispy at the edges. Reserve the fragrant oil.

Tear the fatir flatbread into rough bite-sized pieces and spread them across the bottom of a large, wide serving bowl or traditional wooden dish called a tabaq, creating an even layer of bread pieces.

Pour the dissolved qurut sauce or thinned yoghurt evenly over the torn bread, ensuring every piece is moistened. The bread should soften slightly from the liquid but still retain some texture and chew rather than becoming completely soggy.

Scatter the fried onions over the soaked bread, then drizzle the hot fragrant frying oil over the entire surface. This step is essential as the sizzling oil hitting the cool yoghurt creates the distinctive flavour of authentic qurutob.

Arrange the tomato wedges, diced cucumber, and a generous shower of fresh cilantro, dill, and torn basil leaves over the top. The raw vegetables provide freshness and crunch to contrast the rich, tangy bread and yoghurt base.

Serve the qurutob immediately at room temperature in the centre of the table. Diners traditionally gather around the single communal bowl and eat directly from it using their right hands, mixing the layers together as they go.