Yogurt
Matsun
Մածուն
Armenia
Armenian fermented milk, thicker and sharper than commercial yogurt, eaten plain, cooked into soup or thinned into a drink.
Original eatfuls sticker artwork
What it is
A closer look at Matsun.
Armenian fermented milk, thicker and sharper than commercial yogurt, eaten plain, cooked into soup or thinned into a drink.
What to look for
Know it when you find it.
Homemade matsun is set firm with a skin on top. It is the base of spas, tan and the garlic sauce served with tolma.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Matsun.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
Mongolia
Aarts
Аарц
Soft, sharply sour curd left after separating cream and whey from milk, eaten fresh with sugar or dried into aaruul.
Afghanistan
Chaka
چکه
Yoghurt strained through cloth into a thick, tart cream, seasoned with garlic and mint and served over almost everything.
Brazil
Coalhada
Tangy strained yogurt used in northeastern Brazilian meals, desserts and savory sauces.
Sri Lanka
Buffalo Curd with Treacle
මී කිරි සහ පැණි
Set buffalo milk curd served in the clay pot it was made in, with dark palm treacle poured over it.
Sweden
Cultured Milk
Filmjölk
Traditional fermented milk product with mild tangy flavor, similar to buttermilk but milder, poured over cereal.
Greece
Greek Yogurt
Ελληνικό γιαούρτι
Greek strained yogurt, thick and creamy, made from sheep or cow milk. A national breakfast and dessert staple, served with honey, walnuts, or fruit, a healthy and iconic dairy.
Iraq
Jajik
جاجيك
Thick yoghurt beaten with cucumber, garlic, dried mint and salt, served cold as a side to grilled meat and rice.
Karak, Jordan
Jameed
جميد
Sheep or goat yoghurt salted, strained and dried into hard white stones that keep for years and are reconstituted into sauce.