📝 About This Recipe
A cornerstone of the Afghan 'Nashta' (breakfast) table, Chaka-o-Nan is a masterclass in culinary simplicity and texture. This dish features 'Chaka'—a thick, luxurious strained yogurt—infused with the earthy fragrance of dried mint and the punch of fresh garlic. Served alongside warm, pillowy Afghan Nan, it offers a refreshing yet deeply satisfying start to the day that perfectly balances the tartness of the yogurt with the richness of high-quality olive oil.
🥗 Ingredients
The Yogurt Base (Chaka)
- 4 cups Full-fat Greek or Plain Yogurt (Whole milk yogurt provides the best creamy texture)
- 1 teaspoon Sea Salt (Adjust to taste)
Aromatic Infusions
- 2 cloves Garlic (Minced into a fine paste with a pinch of salt)
- 1 tablespoon Dried Mint (Rubbed between palms to release oils)
- 2 tablespoons Fresh Dill (Finely chopped)
Toppings and Garnish
- 3 tablespoons Extra Virgin Olive Oil (Use a high-quality, fruity oil)
- 1/2 teaspoon Red Chili Flakes (Optional, for a hint of heat)
- 1/4 cup Walnuts (Toasted and roughly chopped)
- 2 tablespoons Fresh Pomegranate Seeds (For a burst of sweetness and color)
The Bread
- 2 large loaves Afghan Nan (Can substitute with Barbari or thick Pita bread)
- 1 tablespoon Unsalted Butter (Melted, to brush over the bread)
👨🍳 Instructions
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1
Begin the straining process at least 4 hours (or overnight) before serving. Line a fine-mesh sieve with two layers of cheesecloth or a clean lint-free kitchen towel.
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2
Place the sieve over a deep bowl, ensuring the bottom of the sieve does not touch the bottom of the bowl where the liquid (whey) will collect.
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3
Stir 1 teaspoon of sea salt into the 4 cups of yogurt, then pour the mixture into the lined sieve. Fold the edges of the cloth over the top.
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4
Place the yogurt in the refrigerator. Let it strain for 4 hours for a spreadable consistency, or up to 12 hours for a thick, cheese-like 'Chaka'.
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5
Once strained, transfer the thickened yogurt to a medium mixing bowl. Discard the whey or save it for use in smoothies or baking.
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6
Add the minced garlic paste and half of the dried mint to the yogurt. Fold gently with a spatula until fully incorporated and smooth.
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7
Taste the Chaka and add more salt if necessary; the flavor should be bright, tangy, and savory.
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8
Transfer the seasoned yogurt to a shallow serving platter or individual wide bowls. Use the back of a spoon to create decorative swirls and 'wells' on the surface.
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9
Preheat your oven to 350°F (175°C). Lightly sprinkle the Afghan Nan with a few drops of water, wrap in foil, and warm for 5 minutes until soft and fragrant.
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10
While the bread warms, toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes until they smell nutty.
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11
Drizzle the extra virgin olive oil generously over the yogurt, ensuring it pools slightly in the swirls you created.
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12
Garnish with the remaining dried mint, fresh dill, toasted walnuts, chili flakes, and pomegranate seeds.
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13
Brush the warm Nan with a little melted butter and cut into large, triangular wedges.
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14
Serve immediately, encouraging guests to tear off pieces of warm bread to scoop up the cool, creamy Chaka.
💡 Chef's Tips
For the most authentic flavor, use a mortar and pestle to grind the garlic with salt into a smooth paste; this prevents biting into raw garlic chunks. If you are short on time, you can use labneh instead of straining your own yogurt, though homemade Chaka is traditionally preferred. Always rub dried mint between your palms before garnishing to 'wake up' the aromatic oils. Don't skip the fat; the contrast between the tart yogurt and the rich olive oil is essential for the dish's balance. If the Chaka becomes too thick after straining, whisk in a tablespoon of milk or water to reach your desired creaminess.
🍽️ Serving Suggestions
Serve with a pot of hot Afghan green tea (Chai-e-Sabz) infused with cardamom pods. Accompany with a side of fresh sliced cucumbers, radishes, and green onions for extra crunch. Pair with a small bowl of honey or fruit preserves on the side for those who enjoy a sweet-and-savory breakfast. Add a side of 'Sabzi' (sauteed spinach) for a more substantial brunch meal. Include a plate of soft-boiled eggs dusted with black pepper and cumin.