Chalap (чалап) is a traditional fermented milk drink popular in Turkic countries, including Kyrgyzstan, especially enjoyed during the summer months.
In Kyrgyzstan, it is very popular among both locals and tourists, often sold on the streets of cities or available in stores.
Chalap is known for its beneficial effects on the digestive system thanks to its probiotics, and it’s also said to improve metabolism and help regulate cholesterol levels.
Chalap is made from a dairy product called “süzmö.” This is a traditional Central Asian fermented dairy food, very popular in Kyrgyzstan and neighboring countries. Essentially, it’s a thick fermented product similar to curd.
Chalap is often compared to other dairy drinks such as ayran or tan. To me, the taste of chalap is quite different. It’s less salty, slightly sour, refreshing, with a very specific (and great) flavor. Out of these three drinks, chalap is the clear winner and my favorite.
The origin of chalap dates back to the nomadic times when they knew how to prepare drinks that could survive the harsh conditions of pastures and steppes (just like the drinks kumys and maksym). Chalap is also popular in other Central Asian countries, such as Uzbekistan and Kazakhstan, where it’s sometimes mixed with other ingredients, like herbs or vegetables.
Today, chalap is also produced on an industrial scale, so you can easily find it in supermarkets.
Chalap is my favorite Kyrgyz dairy drink, and I like it best when mixed (aralash) with maksym (yes, just like the locals love it ❤️).
I believe that if you try it, you’ll love it too.
Cheers!
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