Tajik Raib: Creamy Yogurt Delight

Ingredients

Tajik Raib, adapted from the Moroccan original, incorporates the flavors and ingredients commonly found in Tajik cuisine. While the Moroccan version of Raib often includes ingredients like orange blossom water and cinnamon, the Tajik adaptation focuses on the use of rose water or cardamom for a distinct floral aroma. Additionally, the Tajik version may use local honey or sugar as a sweetener, reflecting the regional preferences. We alse have the original recipe for Raib, so you can check it out.

• 4 cups (950ml) plain yogurt 4 cups (950ml) plain yogurt
• 1/4 cup (60ml) honey or sugar 1/4 cup (60ml) honey or sugar
• 1 teaspoon rose water or ground cardamom 1 teaspoon rose water or ground cardamom
• Crushed pistachios or almonds, for garnish Crushed pistachios or almonds, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 35g, 33g
• Protein: 8g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a large bowl, whisk together the yogurt, honey or sugar, and rose water or cardamom until well combined.
2. 2.
   Pour the mixture into individual serving bowls or a large serving dish.
3. 3.
   Cover the bowls or dish with plastic wrap and refrigerate for at least 2 hours, or until the Raib is chilled and set.
4. 4.
   Before serving, garnish with crushed pistachios or almonds for an added crunch.
5. 5.
   Serve chilled and enjoy the creamy goodness of Tajik Raib.

Treat your ingredients with care...

• Yogurt — Use plain yogurt with a creamy consistency for the best results.
• Honey or sugar — Adjust the sweetness according to your preference. Taste the mixture and add more honey or sugar if desired.
• Rose water or cardamom — Choose either rose water or ground cardamom based on your preference for a floral or spiced flavor profile.
• Crushed pistachios or almonds — Toast the nuts lightly before crushing them to enhance their flavor.

Tips & Tricks

• For a creamier texture, strain the yogurt overnight using a cheesecloth before preparing the Raib.
• Experiment with different garnishes such as dried rose petals or grated dark chocolate for added visual appeal.
• Adjust the sweetness and flavorings according to your taste preferences.
• Serve the Raib in chilled bowls or glasses for an extra refreshing experience.
• Make a larger batch and store it in the refrigerator for up to 3 days for a quick and satisfying dessert option.

Serving advice

Serve Tajik Raib chilled as a delightful dessert after a Tajik meal. It can be enjoyed on its own or paired with traditional Tajik sweets like halva or baklava.

Presentation advice

Present Tajik Raib in elegant individual serving bowls or a decorative serving dish. Garnish each portion with a sprinkle of crushed pistachios or almonds for a touch of color and texture.