Zabadi — also called zabady — is the Middle East’s answer to yoghurt, a fermented milk with a thick, tangy, spoonable body. Lactic acid bacteria ferment the milk, and the resulting acidity is both the flavour and the preservation, holding spoilage organisms and pathogens back while extending keeping quality. It is eaten plain, with bread, or in savoury and sweet dishes, and sometimes served as a dessert under thick syrups, where its sourness balances the sweetness. Artisanal and industrial versions differ in firmness and fat content, but the essential character — a clean, refreshing sour-milk tang — stays constant across the region.