What are the uses of suzma in cooking?
Suzma is strained yogurt from Central Asia, used cold as a side, a dip or sauce base, a topping for dumplings and breads, and as an ingredient in drinks such as ayran and chalap. Drained further until dry, it becomes dried qurt.
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What are the uses of suzma in cooking?
Suzma is a thick, tangy strained yogurt from Central Asia, made by draining qatiq (fermented milk) through cloth. It is popular in Uzbekistan, Tajikistan, Kazakhstan, Kyrgyzstan, Turkmenistan and Afghanistan. Use it where you would use a very thick plain yogurt.
Ways to use it
- On its own: served chilled as a side.
- With dumplings and pastries: served alongside chuchvara (meat dumplings) and samsa (savory pastry), and with tandyr flatbread.
- Sauces and dips: an Afghan-style sauce blends it with lemon juice, garlic and mint.
- Drinks: used in drinks such as chalap and ayran, thinned with cold water and salt.
- Spreads: with herbs and olive oil on bread, like labneh.
- Dessert or breakfast: with honey and fruit.
What can you use instead?
| Substitute | Notes |
|---|---|
| Greek yogurt, strained further | Closest widely sold option |
| Labneh | Very thick, tangy |
| Plain yogurt drained in cloth | Make it yourself, a few hours |
How to make it
Line a sieve with clean cheesecloth or cotton, spoon in plain yogurt, and let it drain in the fridge for several hours until thick. The longer it drains, the thicker it gets.
Storage
One source says suzma keeps about 2 weeks in the refrigerator and 2 to 3 months in the freezer. Treat these as approximate; freezing changes the texture, so use thawed suzma in cooked dishes or sauces. Discard it if it smells off.
Taste as you go: suzma is tangy, so balance it with a pinch of salt, a little honey or fresh herbs depending on the dish. For a lighter sauce, thin it with a spoonful of cold water or lemon juice until it pours the way you like.
General information, not a tested recipe.
People also ask
Can I replace suzma with Greek yogurt?
Yes, strained Greek yogurt is the closest common substitute; drain it more for a thicker result.
Is suzma the same as labneh?
They are similar strained yogurts from different regions. Labneh is Middle Eastern, suzma Central Asian.
Can I freeze suzma?
One source says 2 to 3 months, but the texture changes, so use it in cooked dishes.
Sources
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