I love Yogurt
Especially Greek Yogurt
Geographical variations
Central Asia
In the cuisines of many Iranian, Baloch, and Turkic people (e.g. in
Azerbaijani, Afghan, Tatar, Tajik, Uzbek, and other Central Asian
cuisines), a type of strained yogurt called chak or suzma is consumed.
It is obtained by draining qatiq, a local yogurt variety. By further
drying it, one obtains qurut, a kind of dry fresh cheese. Strained
yogurt in Balochistan is called sheelanch and is used for making dips
served with dates, or served as a side dish.