Suzma

Yogurt strained through cloth to remove whey, similar in method to Levantine labneh but used differently in Central Asian cooking, often incorporated into cooked dishes rather than served purely as a spread.

Flavor Profile

Tangy and creamy, less concentrated than qurut but thicker than plain yogurt.

Culinary Uses

Stirred into soups and dumpling dishes; served alongside manti (steamed dumplings) as a cooling counterpoint; base for further drying into qurut.

Regional Variations

Suzma is essentially an intermediate stage in qurut production in many households — some families stop at suzma while others continue drying to make qurut.

Storage

Refrigerate; keeps about a week, similar to labneh.

Levantine labneh is prepared almost identically but serves a more standalone role as a spread, while suzma is more often a cooking ingredient.