Kebabi

Kebabi is a type of fermented dairy product that originates from the rural regions of northern Iran. It is traditionally made from fresh goat or sheep milk that is curdled using a natural culture or a small amount of cheese whey. The curdled curds are left to drain in a cloth for several hours, after which they are transferred to a shallow pan and cooked gently while being stirred to create a smooth, spread‑like consistency. The finished product is typically seasoned with salt, garlic, and a touch of dried herbs, and is often served alongside flatbread or incorporated into dishes such as salads, dips, and stews.

The popularity of Kebabi has spread beyond its place of origin, with variations appearing in the cuisines of neighboring countries such as Azerbaijan and the Caucasus. In these regions, it is sometimes fortified with spices like cumin or smoked paprika, and occasionally mixed with chopped nuts or dried fruit. Commercial versions of Kebabi are sold in local markets and supermarkets, offering convenience for consumers who wish to use the product in modern recipes.

Because of its high protein content and mild flavor, Kebabi is appreciated by people who prefer low‑fat or lactose‑free options within dairy products. It is also valued as a source of probiotics, owing to the live cultures involved in its production. The technique for making Kebabi has remained largely unchanged for centuries, reflecting the continuity of traditional food practices in parts of the Middle East and Central Asia.