What can be drunk, dunked, poured AND be whipped up in a snap? This fiery yogurt fusion can transform a “meh” dish into a “wow” one in under 5 minutes. Unless you want to just drink it. 😉
When you get married, you not only marry your spouse’s family but you also unequivocally inherit a few {or a lot} of new to you dishes. For example, most people are familiar with the traditional infamous Russian piroshki. But the varieties of filling come from different regions of Russia: there’s braised cabbage, mashed potatoes with cheese. eggs and rice, beets and feta. I bet ya didn’t know about that last one, did you?
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My husband comes from a rich, Circassian heritage in Southern Caucasus where hospitality was paramount and a guest never went home hungry. Even if that guest was a stranger. Yes, Circassians are terribly generous with their delectable dishes. Thankfully for me, I happen to be on the receiving end of that generosity and then share it with the whole wide world via this little internet corner of mine.
Tuzluk is a condiment I learned early in my marriage, shortly after learning how to make this common staple. Tuzluk can be served as a drink, dip, or a dressing. My kid’s favorite way to consume tuzluk is with chicken kebobs or young potatoes. It’s also a great way to rescue those dry chicken breasts from their catastrophic destiny as week-long leftovers in the fridge. That doesn’t happen to you? Yeah, me neither.
My favorite way to consume this fusion is to drink it from a tall glass. Think of it as a spicy and savory smoothie. Only no blender required. And any time Shurpa is on the menu, I can just as easily whip this concoction to add it to that lamb soup for extra an extra kick.
I like to use cayenne pepper for it’s anti-inflammatory properties but black pepper works great as well. And I love that you are totally in control for when on the spicy spectrum you want this to land. We love lots of heat and add copious amounts of garlic and cayenne. You can start easy and work your way up to reach that perfect spiciness.
Whatever your preferred way to consume this probiotic-rich, anti-inflammatory condiment, one thing’s for sure, it won’t last long {or shouldn’t since the garlic will give an off taste if you keep it longer than two days}.
Tuzluk – Yogurt Spicy Fusion
Ingredients
- 1 pint homemade yogurt*
- 4-8 minced garlic cloves
- 1/8 - 1/4 t <a href="http://amzn.to/1PEo6Yi" target="_blank">cayenne pepper</a>
- 1 t <a href="http://amzn.to/1SihDIm" target="_blank">Celtic Sea Salt coarse</a>
Instructions
- Combine all ingredients in a pint-size jar. Shake to combine well. Enjoy with chicken, soup or as a drink. Keep in the refrigerator for up to 48 hours.
Recipe Notes
*Homemade yogurt or airan is best for Tuzluk, however you may use 1 cup of buttermilk and 1 cup of store bought plain yogurt for this recipe.
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