Suzma

Origin: Uzbekistan, Tajikistan. 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.

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