In western parts of Azerbaijan, it's customary to dissolve qurut in water by hand and use the sauce with xəngəl, the traditional Azerbaijani lasagna-type dish. Qurut dissolved in water is a primary ingredient of qurutob, a traditional Persian dish in Tajik, Afghan and Iranian cuisine[citation needed] and thought of by some as the national dish of Tajikistan.[4] One of the main dishes in Afghanistan is kichree qurut, made with mung beans, rice and qurut dissolved in water. It is sometimes salted, and in Inner Mongolia can be flavoured and distributed as candy.