Matsoni sauce

Matsoni sauce - inevidimka matsoni sauce f0329e8e 3684 407f 84ef 784b17e978d9

Matsoni, also known as matzoon or matzoni, is a traditional fermented milk product originating from the Caucasus region, particularly Georgia and Armenia. It’s similar to yogurt but has a milder flavor and a unique velvety texture, making it a versatile ingredient in various culinary applications. Matsoni has been consumed for centuries in the Caucasus, valued not only for its taste but also for its digestive health benefits. It’s used as a base for cold soups, as a condiment, in baking, and as a sauce for both sweet and savory dishes. A sauce made from matsoni can complement grilled meats, vegetables, and traditional dishes like khinkali (Georgian dumplings) and kebabs.

Serves: +10
  • Matsoni (Georgian yogurt) 200 g
  • Garlic 2 cloves
  • Fresh dill 10 g
  • Fresh cilantro 10 g
  • Salt to taste
  • Ground black pepper to taste
  • Olive oil 15 ml
  • Lemon juice 10 ml
60 minsPrint
  • In a mixing bowl, whisk the matsoni until smooth. The consistency of matsoni makes it an excellent base for a creamy sauce.
  • Stir in the minced garlic, finely chopped dill, and cilantro. These herbs will give the sauce a fresh and aromatic flavor profile.
  • Add salt and ground black pepper to taste. Adjust the seasoning according to your preference.
  • Mix in the olive oil to add richness to the sauce. If you prefer a tangier sauce, you can also stir in some lemon juice.
  • Ensure all the ingredients are thoroughly mixed together. The sauce should have a creamy, homogeneous texture.
  • For the best flavor, cover and refrigerate the sauce for at least 30 minutes before serving. This allows the flavors to meld together.

Storage Tips

Matsoni sauce can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to stir the sauce before serving if it has separated slightly during storage.

Useful Properties of the Main Ingredient

Matsoni is known for its probiotic properties, containing beneficial bacteria that can aid in digestion and improve gut health. It’s also a good source of calcium, protein, and vitamins B2 and B12.

Interesting Facts

  • Matsoni is often made in clay pots, which are believed to contribute to its unique taste and thick texture.
  • The word “matsoni” is derived from the ancient Georgian word “matson,” meaning “to knead” or “to ferment.”
  • In Georgian and Armenian cultures, matsoni is not just a food product but also a symbol of health and longevity, traditionally consumed daily.

This matsoni sauce recipe offers a delightful way to enjoy the health benefits and unique flavors of this traditional Caucasian fermented milk product. Its creamy texture and herb-infused taste make it an excellent complement to a wide range of dishes.

Share to friends
( No ratings yet )
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: