National Dish Azerbaijan: Süzmə (Recipe)
In this article
Süzmə is Azerbaijani strained yoghurt — natural yoghurt hung in cloth until the whey drains away and what remains is thick, tangy and spoonable, almost like a fresh cheese. Seasoned with a little salt, garlic and herbs and drizzled with olive oil, it appears on the table at nearly every meal, cooling the heat of grilled meats and spiced rice.
About Süzmə
Süzmə is the Azerbaijani name for strained yoghurt, made by draining natural yoghurt through cloth until it thickens considerably. It sits somewhere between a thick yoghurt and a soft fresh cheese, and it is one of the cornerstones of the Azerbaijani table, served as a dip, a side dish and a cooling counterpoint to kebabs and plov. Making it requires nothing but yoghurt, salt, cloth and patience.
Ingredients (serves 1–2)
- 500 g natural yoghurt (full-fat)
- ½ teaspoon salt
- 1 garlic clove, finely grated (optional)
- Fresh herbs (dill or mint), chopped
- 1 tablespoon olive oil, to drizzle
Shopping for the ingredients
Use a good full-fat natural yoghurt with a clean, tart flavour and no added thickeners, stabilised yoghurts drain poorly and give a disappointing texture. You will also need a piece of muslin, cheesecloth or a clean cotton tea towel. Fresh dill and mint are the classic herbs; both should smell strongly when rubbed.
Preparing the dish
Line a sieve with a double layer of muslin and set it over a bowl deep enough that the draining whey does not touch the sieve. Stir the salt through the yoghurt before draining. It helps the whey release. Clear space in the fridge, because the yoghurt needs several hours, ideally overnight, to drain properly.
Step-by-step instructions
- Stir the salt evenly through the yoghurt.
- Line a sieve with muslin and set it over a bowl.
- Tip in the yoghurt, fold the cloth over the top and refrigerate.
- Leave to drain 6–12 hours, depending on how thick you want it.
- Turn the strained yoghurt into a bowl and beat briefly until smooth.
- Fold through the grated garlic and chopped herbs.
- Spread into a shallow dish, drizzle with olive oil and serve cool.
Gluten-free / lactose-free version
Süzmə is naturally gluten-free. A lactose-free version works perfectly with lactose-free natural yoghurt, which strains exactly the same way. For a dairy-free alternative, strain a thick unsweetened coconut or soy yoghurt. It will not be identical, but seasoned the same way it does the same job.
Tips for vegans and vegetarians
The dish is vegetarian as written. For a vegan version, use a plant-based yoghurt with no added gums; soy yoghurt strains best. Add a squeeze of lemon along with the salt to sharpen the flavour, since plant yoghurts are typically milder than dairy.
More tips and tricks
Do not throw away the whey. It is excellent in bread dough, soups or smoothies, and Azerbaijani cooks use it routinely. Drain longer for a firmer result you can roll into balls (shor), which are then stored under oil. And season only after draining, or you cannot judge the salt properly.
Adapting the recipe to your taste
Beyond garlic and herbs, süzmə takes well to dried mint, a pinch of sumac, or a scattering of walnuts. Rolled into small balls and preserved in olive oil with chilli and herbs, it becomes a store-cupboard staple. For a fresher summer version, fold through grated cucumber and extra mint.
Ingredient substitutions
Greek yoghurt is already partly strained and needs only a few hours; skyr or quark can be used with a little milk beaten in to loosen them. Any soft herb works, coriander, parsley and tarragon are all used in Azerbaijan. Sunflower oil substitutes for olive oil in the local style.
Drink pairing ideas
Black tea from a samovar, served in tulip glasses with sugar cubes, is the Azerbaijani constant and suits süzmə perfectly. Ayran alongside doubles down on the dairy but is entirely traditional. With grilled meats, a robust red wine from Ganja works well.
Serving and presentation ideas
Spread süzmə across a shallow bowl, make furrows in the surface with the back of a spoon, and fill them with olive oil before scattering over herbs. It belongs on the table from the start of the meal, alongside flatbread, fresh herbs and pickles, and it is the natural partner to kebabs straight off the grill.
A bit of history
Straining yoghurt to preserve it is an ancient technique across the Caucasus and Central Asia, removing the whey extends its life considerably, and salting and drying it further produces qurut, the hard yoghurt balls that could survive months of travel. Süzmə is the fresh, everyday form of that tradition and offers a genuine window onto Azerbaijani cuisine.
More recipe ideas
Summary: Süzmə
Süzmə is yoghurt strained until thick, seasoned with salt, garlic and herbs and finished with olive oil. It takes five minutes of work and a night in the fridge, and it earns its place beside every grilled and spiced dish on the Azerbaijani table.
