Köje
Kyrgyz koje is a light fermented grain soup-drink with barley, millet, ayran, and a clean tang. Served cool or just warm, it is refreshing and gently nourishing.
🔗 Recipe adapted from Wikidata (Dish)
👨🍳 Instructions
Simmer barley and millet in water until the grains are tender but still distinct.
Cool the grains until just warm so the dairy will not split.
Stir in ayran and kefir to make a lightly tangy broth.
Season with salt and chill or warm gently without boiling.
Serve in bowls with dill or scallion and a small dot of butter if desired.
🍷 Perfect Pairings
Complete your meal with these
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