A Guide To Chalap

Fact: Bottled chalap is a popular drink in Central Asia, with Tan and Chalap Shoro as famous brands.

Chalap: Basic Information

Pronunciation

/tʃɑlɑp/

Alternative Name(s)

Shalap, chalop

Drink Type

Cold non-alcoholic beverages

Mealtime

Anytime

Popular Variations

Chalap with vegetables (similar to cold soup)

Chalap: Origin and Region

Origin

Kyrgyzstan,
Uzbekistan,
Kazakhstan

Continent’s Region

Central Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Chalap: Ingredients and Preparation

Main Ingredients

Qatiq or suzma, salt, and carbonated water (or cold water)

Main Preparing Method

Blending

Preparation Process

Mixing qatiq or suzma with salt and water

Chalap: A Deep Dive

Cultural Significance

Especially popular in rural areas and associated with nomadic traditions

Taste

Savory and salty

Texture

Thick

Aroma

Cheese-like

Color

White

Serving Style

In a bowl or glass

Serving Temperature

Cold

Accompaniment

No accompaniment

Occasions

On any occasions

Calories

29 calories per 100 ml

Popularity

Kyrgyzstan, Uzbekistan, and Kazakhstan

Popular Similar Drinks

Kefir
Kumis

Popular Dining Area

Local households, restaurants, supermarkets

Chalap, also spelled as shalap and chalop, is a well-known Central Asia beverage made from traditional yogurt, especially popular in Kyrgyzstan, Kazakhstan, and Uzbekistan.

People prepare chalap by mixing carbonated water, cold water, and salt with qatiq (a yogurt-like fermented milk product) or suzma (strained yogurt).

The yogurt-based drink has a thick consistency, a rich, salty flavor, and a strong smell reminiscent of cheese.
Chalap is widely available in packaged form, with Tan and Chalap Shoro are famous Kyrgyz drink brands popular in the region. Locals usually consume chalap in summer.

In Uzbekistan, people enjoy another version of chalap that incorporates vegetables and looks like a cold soup.

Read on, and you will discover more interesting information about chalap, such as its pros and cons, popular questions about it, and similar drinks in Central Asia.

Key Points

Chalap is a Central Asian drink made from water, salt, and local yogurt.
Chalap has a salty, savory flavor and a pungent, cheese-like smell.
People in Uzbekistan have a soup-like version of chalap with vegetables.

Chalap Images

Pros and Cons of Drinking Chalap

Below are the upsides and downsides of chalap:

Pros

Cultural Significance: Chalap is deeply rooted in the nomadic traditions of Central Asia, making it a culturally important drink.
Wholesome Ingredients: With yogurt as the main ingredient, chalap is rich in protein and probiotics that aid digestion.
Versatility: In Uzbekistan, chalap is made with vegetables to become a healthy soup.

Cons

Acquired Taste: The bold and salty flavor of chalap might not appeal to everyone, especially those unfamiliar with Central Asian flavors.
Limited Availability: Chalap isn’t well-known or easily available outside Central Asia.

Besides the benefits and drawbacks of chalap, there are many more things to learn about this Central Asian beverage; stay tuned for the FAQs section.

Chalap FAQs

No, chalap isn’t an alcoholic drink; it is made from water, salt, and traditional yogurt.

No, finding chalap outside Central Asia is difficult, although the beverage is widely available in the region.

Chalap provides the body with significant protein, minerals, and vitamins. It also helps stimulate digestion, speed up metabolism, and lower cholesterol levels.

Yes, chalap is easier to digest for people with lactose intolerance because its main ingredient is yogurt or fermented milk, which has much less lactose than fresh milk.

Similar Beverages of Chalap

Kefir

Kefir is a fermented milk drink created by Turkic groups in the North Caucasus.

Kumis

Kumis is a fermented beverage made from mare milk in Mongolia and Central Asia.

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Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
Johnson & Wales University (US) (Baking and Pastry Arts)
Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.