📝 About This Recipe
Chaka is more than just strained yogurt; it is the creamy, tangy foundation of Afghan hospitality, essential for balancing the bold spices of kabobs and rice dishes. Traditionally prepared by hanging yogurt in a cotton cloth to achieve a thick, labneh-like consistency, it serves as both a cooling dip and the base for iconic Afghan sauces like Borani. This recipe yields a luxurious, probiotic-rich spread that captures the rustic, heartwarming essence of Kabul’s dinner tables.
🥗 Ingredients
The Yogurt Base
- 4 cups Whole Milk Yogurt (Plain, full-fat yogurt is essential for the best texture)
- 1 teaspoon Kosher Salt (Adjust to taste)
Aromatic Infusions
- 2-3 cloves Garlic (Finely minced or turned into a paste with a mortar and pestle)
- 1 tablespoon Dried Mint (Rubbed between palms to release oils)
- 2 tablespoons Fresh Dill (Finely chopped)
- 1 teaspoon Lemon Juice (Freshly squeezed for a bright finish)
For Garnish and Serving
- 2 tablespoons Extra Virgin Olive Oil (High quality for drizzling)
- 1/2 teaspoon Aleppo Pepper or Paprika (For a touch of warmth and color)
- 4-5 pieces Fresh Mint Leaves (For decoration)
- 2-3 loaves Naan or Afghan Flatbread (Warm and toasted)
- 2 cups Cucumber Spears (Chilled for dipping)
- 4-5 pieces Radishes (Thinly sliced)
👨🍳 Instructions
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1
Begin by selecting a high-quality, full-fat plain yogurt. Avoid 'Greek' style yogurt for this initial step, as we want to control the straining process ourselves from standard yogurt.
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2
In a medium mixing bowl, whisk the 4 cups of yogurt with 1 teaspoon of kosher salt until completely smooth. The salt helps draw out the moisture.
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3
Prepare your straining station: Line a large fine-mesh sieve with three layers of cheesecloth or a clean, thin cotton kitchen towel (muslin works best).
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4
Place the sieve over a deep bowl, ensuring there is enough space at the bottom of the bowl for the liquid (whey) to collect without touching the sieve.
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5
Pour the salted yogurt into the center of the cloth. Gather the edges of the cloth and tie them together with kitchen twine or a rubber band to create a bundle.
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6
Place the entire setup in the refrigerator. For a dip-like consistency, strain for 12 hours. For a thick, spreadable cheese-like consistency (true Chaka), strain for 24 hours.
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7
Once strained, remove the Chaka from the cloth and transfer it to a clean mixing bowl. It should be thick, glossy, and hold its shape.
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8
Add the minced garlic paste, dried mint, and chopped fresh dill to the thickened yogurt.
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9
Gently fold the aromatics into the Chaka using a spatula. Add the teaspoon of lemon juice to enhance the natural tang of the yogurt.
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10
Taste the mixture. Depending on the tartness of the original yogurt, you may want to add a pinch more salt or mint.
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11
Spread the Chaka onto a shallow serving plate, using the back of a spoon to create decorative swirls and 'wells' to catch the oil.
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12
Drizzle the extra virgin olive oil generously over the top, then sprinkle with Aleppo pepper and a final dusting of dried mint.
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13
Garnish with fresh mint leaves and serve immediately alongside warm Afghan bread and fresh vegetables.
💡 Chef's Tips
Use full-fat yogurt for the creamiest result; low-fat versions often become chalky when strained. Don't throw away the leftover whey! It is highly nutritious and can be used in smoothies or as a liquid base for baking bread. If the garlic flavor is too sharp, blanch the garlic cloves in boiling water for 1 minute before mincing to mellow the bite. Ensure your cheesecloth is dampened with water before pouring in the yogurt to prevent the yogurt from sticking to the fibers. If the Chaka becomes too thick, you can whisk in a tablespoon of the reserved whey or heavy cream to reach your desired consistency.
🍽️ Serving Suggestions
Serve as a cooling accompaniment to Mantu (Afghan dumplings) or Ashak. Use it as a base layer for Borani Kadoo (braised pumpkin) or Borani Banjan (eggplant). Pair with hot, tandoori-style naan and a plate of fresh herbs (Sabzi Khordan). Serve alongside a fresh Afghan Salata (diced tomato, cucumber, and onion salad). Enjoy as a healthy breakfast spread topped with walnuts and a drizzle of honey.