Chakka is a strained #yogurt popular in the Middle East and southern Asia. It is pretty simple to make, fairly healthy, and very filling.
Traditionally you could get the consistency of the yogurt right by taking plain yogurt and straining it through a cheese cloth until the liquid is mostly gone. Since then, Greek yogurt has become much more popular since nutritional reports have come out about it having less sugar and more protein than regular yogurt. Greek yogurt is essentially the exact same product as the plain yogurt that has been strained, but with the straining process done for you.
If your goal is saving money, you can go through the process yourself with plain yogurt, but if you want to save time (or limited kitchen space!) then just buy the Greek yogurt. I would be remiss if I didn’t point out such a decision is completely in the spirit of Nowcado.
Once you have your yogurt, add freshly crushed and minced garlic. I would recommend about 1 clove per cup of strained/Greek yogurt.
The last step is what gives Chakka its distinct taste: salt. You want it to taste slightly salty, but also not be overwhelming. I would start with 1 tsp of salt and slowly add a pinch at a time until it has your desired level of salinity, mixing each time until the salt is evenly distributed.
You can use this recipe in a lot of different ways. I like it served over fettucine as a way to make a quick mid-week dinner more interesting and provide a source of protein. It’s also great as a dip for bread, or as the sauce in various Middle Eastern dishes.