Suzme (Strained Yogurt Dip) (Süzme)
The Quirky Foodster Team
Ingredients
- Full-fat plain yogurt — 1 kg (4 cups)
- Salt — 1/2 tsp
- Garlic cloves, crushed (optional) — 2
- Olive or sunflower oil, to serve — 1 tbsp
- Fresh dill or mint, chopped, to serve — 1 tbsp
Method
- Line a colander with cheesecloth and set it over a large bowl.
- Stir the salt into the yogurt, then pour it into the cloth-lined colander.
- Gather the cloth edges and tie loosely, then refrigerate for 8–12 hours, allowing the whey to drain away.
- Unwrap the thickened yogurt into a serving bowl and stir in the crushed garlic, if using.
- Drizzle with oil and scatter with fresh herbs just before serving.
Introduction: Suzme is a thick, tangy strained yogurt found across Turkmen tables, served as a dip, a condiment
alongside meat dishes, or thinned into a refreshing drink.
Cultural Background: Suzme is a thick, tangy strained yogurt found across Turkmen tables, served as a dip, a condiment
alongside meat dishes, or thinned into a refreshing drink. Straining the yogurt through cloth removes the
whey, concentrating the flavour into something closer to a soft cheese.
Tips: The longer it strains, the thicker and more concentrated the suzme becomes. Save the drained whey — it can be used in bread dough or soups.
Variations: Thin leftover suzme with cold water and a pinch of salt for a refreshing yogurt drink. Stir in finely grated cucumber for a cooling summer dip. Naturally vegetarian.
Storage: Keep covered in the refrigerator for up to 5 days.
Reheating: Serve cold; this dish is not reheated.
FAQs:
Q: Can I use Greek yogurt instead?
A: Yes, though it is already strained, so you'll need less draining time — about 2–3 hours.
Q: Is suzme the same as labneh?
A: They are very similar in method, though suzme is a distinctly Turkmen preparation with its own uses in local cooking.
Q: Can I make it vegan?
A: A plant-based yogurt can be substituted, though the texture will differ.
- Full-fat plain yogurt — 1 kg (4 cups)
- Salt — 1/2 tsp
- Garlic cloves, crushed (optional) — 2
- Olive or sunflower oil, to serve — 1 tbsp
- Fresh dill or mint, chopped, to serve — 1 tbsp
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