>>2246812>>2246810>>2246791The Turkic version (Uzbekistan, Kazakhstan, some Russian republics etc.) is called "Kurt" or "Qurut", in Mongolia its called "Aaruul". Iranian tribes have "Kashk".
It is rehydrated for consumption. To quote Marco Polo "They (Mongols) have likewise their milk dried into a species of paste, which, when about to use, they stir till it becomes liquid, and can be drunk.”
A lot of historical food is all about preservation. Also for many nomads milk was a main source of sustenance, thus preserving milk is such a sweet deal. As the Tuareg say "Water wards of death, milk wards of hunger". And they have a similar food, Tome/Toma. Finally there is the Bedouin Jameed, but those are probably convergent evolution.
