Chakka bo Sabzavot (Herbed Strained Yogurt Dip with Vegetables)
The Quirky Foodster Team
Ingredients
- Plain full-fat yogurt — 500 g (2 cups)
- Garlic, minced — 1 clove
- Fresh dill, chopped — 2 tbsp
- Fresh coriander, chopped — 2 tbsp
- Salt, — to taste
- Olive or vegetable oil, for drizzling — 15 ml (1 tbsp)
- Cucumber, sliced, for serving — 1
- Radishes, sliced, for serving — 6
- Fresh non or flatbread, for serving
Method
- Line a sieve with cheesecloth or fine muslin and set it over a bowl. Pour in the plain yogurt.
- Let the yogurt drain in the refrigerator for at least 4 hours, or overnight for a thicker result, allowing excess whey to separate out.
- Transfer the thickened, strained yogurt (chakka) to a mixing bowl.
- Stir in minced garlic, fresh dill, coriander, and salt to taste, mixing well until evenly combined.
- Spoon the finished chakka into a serving bowl and drizzle with a little oil.
- Arrange sliced cucumber and radish around the bowl for dipping.
- Serve chilled or at room temperature alongside fresh non or flatbread.
Introduction: Chakka is a thick, strained yogurt found across Tajik households, often flavoured with fresh herbs and garlic and served as a cooling dip or spread alongside vegetables and bread.
Cultural Background: Chakka is a thick, strained yogurt found across Tajik households, often flavoured with fresh herbs and garlic and served as a cooling dip or spread alongside vegetables and bread. It reflects the broader Central Asian tradition of transforming fresh dairy into long-lasting, flavourful staples.
Tips: The longer the yogurt strains, the thicker and richer the final chakka will be — overnight straining gives a texture similar to a soft cheese.
Variations: A pinch of dried mint or a drizzle of local walnut oil can be added for extra depth of flavour.
Storage: Refrigerate in an airtight container for up to 5 days.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I use Greek yogurt instead of straining my own?
A: Yes, a very thick Greek yogurt can be used directly, skipping the straining step.
Q: Is chakka the same as labneh?
A: It’s a similar concept — strained yogurt — found across various cultures under different names, each with slightly different local seasoning traditions.
Q: Is chakka bo sabzavot vegetarian?
A: Yes, it’s naturally vegetarian, though not vegan due to the dairy.
- Plain full-fat yogurt — 500 g (2 cups)
- Garlic, minced — 1 clove
- Fresh dill, chopped — 2 tbsp
- Fresh coriander, chopped — 2 tbsp
- Salt, — to taste
- Olive or vegetable oil, for drizzling — 15 ml (1 tbsp)
- Cucumber, sliced, for serving — 1
- Radishes, sliced, for serving — 6
- Fresh non or flatbread, for serving
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