Kashk is a traditional dairy product made from fermented yogurt or whey, commonly used in Middle Eastern and Central Asian cuisines. It has a thick, creamy texture and a tangy flavor, often enjoyed as a condiment or ingredient in various dishes. In cooking, Kashk is frequently incorporated into soups, stews, and dips, adding depth and richness. It is particularly popular in dishes like Kashk-e Bademjan, an eggplant dip, and is valued for its nutritional benefits, including protein and probiotics, which support digestive health.