Meet the ancient road snack of Central Asian nomads, who have found Kurt to sate both hunger and thirst on the steppes and in the desert. Kurt, also called Qurut or Qurt, derives from the word for “dry” in many Turkic languages and is made by straining fermented cow's milk until it’s thick enough to be rolled into balls and dried. Cooks can crumble Kurt into soups, stews, and salads, they also make savory bar snacks, to be enjoyed alongside a beer. Kurt is a natural fermented milk/kefir concentrate, therefore is rich in Vitamin A and Calcium, Kurt is also known to improve metabolism.