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Beet suzma

Strained salted yogurt turned deep red with roasted beet. Always next to the plov.

By Jibek Sooronbai kyzy Published 15 min + overnight
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Beet suzma, homemade

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.

What you'll need

The ingredients for Beet suzma, measured out on the counter
Everything for beet suzma, ready to go. You'll find the exact amounts in the recipe card below.
Beet suzma, homemade
kyzylcha süzmö

Beet suzma

Strained salted yogurt turned deep red with roasted beet. Always next to the plov.

Total time15 min + overnight
Serves6
CourseSalads & sides

Ingredients

6 servings

Instructions

Method

  1. 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.
  2. Wrap the beet in foil and roast at 200 °C for 50–60 minutes until a knife slides in. Cool, peel and grate finely.
  3. Squeeze the grated beet lightly in your hand to remove some juice, then fold it into the suzma with the garlic.
  4. Spread on a plate, scatter with dill and drizzle with oil. It keeps 3 days in the fridge.
From my kitchen: Leftover whey from straining is good for bread dough, or as a sour drink with a pinch of salt.
Cuisine IradFor With plov and grilled meat

With love from my kitchen in Talas,Jibek