kücü

Kücü, also known as küçü or kuku, is a traditional dish found in various cultures across Central Asia and the Caucasus region. It is typically prepared with a base of fermented dairy products, most commonly yogurt or kefir. This fermented base is then seasoned with a variety of ingredients, which can include garlic, herbs such as dill or parsley, and sometimes spices like cumin or coriander. The consistency can range from a thick dip to a more fluid sauce, depending on the specific preparation.

The exact origins and variations of kücü are difficult to pinpoint due to its widespread and ancient presence. It is often served as a condiment or side dish to accompany a variety of meals, including grilled meats, roasted vegetables, or flatbreads. In some regions, kücü is also used as a base for more complex stews or soups. The fermentation process not only lends a distinctive tangy flavor but also contributes to its probiotic properties, making it a healthy addition to the diet. Due to its simple yet versatile nature, kücü remains a popular and cherished element of traditional cuisines in its regions of origin.