Chakka

Ingredients

Quantities for 6 servings.

• 1.5 l Katyk or full-fat kefir
• 50 g Coriander
• 40 g Dill
• 30 g Purple basil
• 4 clove Garlic
• 50 g Spring onion
• 40 ml Oil
• 4 piece Flatbread, to serve
• to taste Salt

Method

1. Line a colander with two layers of close-woven cloth and pour in the katyk.
2. Knot the corners of the cloth and hang the bundle over a bowl somewhere cold.
3. Leave it draining a full day, until the mass is as firm as soft curd.
4. Pound the garlic with a pinch of salt into a smooth paste.
5. Chop the coriander, dill, basil and spring onion as fine as you can.
6. Fold the herbs and garlic into the strained mass with a spatula, without mashing it.
7. Salt it, smooth it in a bowl, press a hollow with a spoon and pour the oil into it.