What are some common recipes that use chalap?

What is chalap used for?

Chalap is a Central Asian drink made from qatiq (thick fermented milk), water and salt, sometimes with carbonated water. It is mainly drunk cold. According to one fermented-milk reference, in Uzbekistan vegetables are added and it becomes closer to a cold soup. Beyond that we found no established recipe collection, so be wary of anyone offering a long list of traditional chalap dishes.

1. As a cold drink

1. Stir qatiq or plain unsweetened yogurt with cold water until pourable.
2. Add salt a pinch at a time and taste.
3. For a fizzy version, finish with cold sparkling water just before serving.
4. Serve very cold.

2. As a cold soup

Thin the base a little more and add chopped fresh vegetables and herbs. Cucumber, dill and green onion are typical for cold yogurt soups, but the source names no specific vegetables, so this is our suggestion. Chill for a short time and serve in bowls, optionally with bread.

3. With heavy or fried food

Salted yogurt drinks such as ayran are often served with grilled meat. Chalap is a similar drink and could be served the same way, but this is our suggestion, not a documented tradition.

Tips

• Use unsweetened, plain yogurt or qatiq; sweetened yogurt will taste wrong.
• Add salt gradually.
• Keep everything cold and eat it the same day.
• Use pasteurized dairy and wash vegetables well.

Substitutions

Kefir or plain yogurt thinned with water are closest to qatiq in most grocery stores. Plant-based yogurts will work in the soup, though the flavor and texture will be different.

Allergy note

Chalap is a dairy product, so avoid it with a milk allergy. People with lactose intolerance may want a small first serving.