kyzylcha süzmö
Beet suzma
When I was small, my job was to watch the cloth of suzma dripping into the bowl overnight. I took it very seriously. Suzma is strained sour milk, and women all over Central Asia make it. In Irad we fold roasted beet into it, and it comes to the table a deep, shining crimson, the colour of our flag. My mother always said a plate of beet suzma makes even a plain supper look like a feast.
It cuts through anything rich, which is why it sits beside the plov every single Sunday. You can strain your own yogurt, which is lovely and easy, or buy labneh if you’re short of time. I won’t tell anyone.
Ingredients servings
- 1 kgplain whole-milk yogurt (or 500 g labneh)
- 1 tspsalt
- 1 medium beet (about 200 g)
- 1 small garlic clove, grated
- 1 tbspchopped dill
- 1 tbspsunflower oil, to finish
Method
- Stir the salt into the yogurt. Line a sieve with a double layer of cheesecloth, set it over a bowl, pour in the yogurt, and leave it in the fridge overnight. You should have about 500 g of thick suzma.
- Wrap the beet in foil and roast at 200 °C for 50–60 minutes until a knife slides in. Cool, peel and grate finely.
- Squeeze the grated beet lightly in your hand to remove some juice, then fold it into the suzma with the garlic.
- Spread on a plate, scatter with dill and drizzle with oil. It keeps 3 days in the fridge.
From my kitchenLeftover whey from straining is good for bread dough, or as a sour drink with a pinch of salt.
With love from my kitchen to yours,Jibek
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