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Chal Logo
Chal, or shubat ( kk, шұбат, ), is a Turkic (especially Turkmen, Uzbek and Kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan. In Kazakhstan the drink is known as ''shubat'', and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. ''Agaran'' (fermented cream) is collected from the surface of chal. Description Fermented chal is reputed to possess virucidal and virus inhibiting properties not found in fresh camel or cow milk, both in its liquid and lyophilized form — a characteristic which is (reputedly) unaffected by shelf life. Chal is typically prepared by first souring camel milk in a skin bag or ceramic jar by adding previously soured milk. For 3–4 days, fresh milk is mixed in; the matured chal will consist of one third to one fifth previously soured milk. Camel milk will not sour for up to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumis
''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy product traditionally made from mare milk or donkey milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well. ''Kumis'' is a dairy product similar to ''kefir'', but is produced from a liquid starter culture, in contrast to the solid ''kefir'' "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, ''kumis'' has a higher, though still mild, alcohol content compared to ''kefir''. Even in the areas of the world where ''kumis'' is popular today, mare's milk remains a very limited commod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Streptococcus
''Streptococcus'' is a genus of gram-positive ' (plural ) or spherical bacteria that belongs to the family Streptococcaceae, within the order Lactobacillales (lactic acid bacteria), in the phylum Bacillota. Cell division in streptococci occurs along a single axis, so as they grow, they tend to form pairs or chains that may appear bent or twisted. This differs from staphylococci, which divide along multiple axes, thereby generating irregular, grape-like clusters of cells. Most streptococci are oxidase-negative and catalase-negative, and many are facultative anaerobes (capable of growth both aerobically and anaerobically). The term was coined in 1877 by Viennese surgeon Albert Theodor Billroth (1829–1894), by combining the prefix "strepto-" (from ), together with the suffix "-coccus" (from Modern , from .) In 1984, many bacteria formerly grouped in the genus ''Streptococcus'' were separated out into the genera ''Enterococcus'' and ''Lactococcus''. Currently, over 50 species ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uzbekistani Cuisine
The demographics of Uzbekistan are the demographic features of the population of Uzbekistan, including population growth, population density, ethnicity, education level, health, economic status, religious affiliations, and other aspects of the population. The nationality of any person from Uzbekistan is Uzbekistani, while the ethnic Uzbek majority call themselves Uzbeks. Much of the data is estimated because the last census was carried out in Soviet times in 1989. Demographic trends Uzbekistan is Central Asia's most populous country. Its 35 million people ( estimate) comprise nearly half the region's total population. The population of Uzbekistan is very young: 25.1% of its people are younger than 14. According to official sources, Uzbeks comprise a majority (84.4%) of the total population. Other ethnic groups, as of 1996 estimates, include Russians (5.5% of the population), Tajiks (5%), Kazakhs (3%), Karakalpaks (2.5%), and Tatars (1.5%).Uzbekistan iCIA World Factbook/ref> Uzb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkmenistan Cuisine
Turkmenistan ( or ; tk, Türkmenistan / Түркменистан, ) is a country located in Central Asia, bordered by Kazakhstan to the northwest, Uzbekistan to the north, east and northeast, Afghanistan to the southeast, Iran to the south and southwest and the Caspian Sea to the west. Ashgabat is the capital and largest city. The population is about 6 million, the lowest of the Central Asian republics, and Turkmenistan is one of the most sparsely populated nations in Asia. Turkmenistan has long served as a thoroughfare for other nations and cultures. Merv is one of the oldest oasis-cities in Central Asia, and was once the biggest city in the world. It was also one of the great cities of the Islamic world and an important stop on the Silk Road. Annexed by the Russian Empire in 1881, Turkmenistan figured prominently in the anti-Bolshevik movement in Central Asia. In 1925, Turkmenistan became a constituent republic of the Soviet Union, the Turkmen Soviet Socialist Republic ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Words And Phrases
Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and minorities in the former Ottoman Empire * Ottoman Empire (Ottoman Turkey), 1299–1922, previously sometimes known as the Turkish Empire ** Ottoman Turkish, the Turkish language used in the Ottoman Empire * Turkish Airlines, an airline * Turkish music (style), a musical style of European composers of the Classical music era See also * * * Turk (other) * Turki (other) * Turkic (other) * Turkey (other) * Turkiye (other) * Turkish Bath (other) * Turkish population, the number of ethnic Turkish people in the world * Culture of Turkey * History of Turkey ** History of the Republic of Turkey The Republic of Turkey was created after the overthrow of Sultan Mehmet VI Vahdettin by th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kazakhstani Cuisine
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle. Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces which have been boiled. Kazakhs cared especially for horses which they intended to slaughte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Yogurt-based Dishes And Beverages
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. Worldwide, cow's milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt in various parts of the world. Dishes * Churri – a spicy Indian side dish * Çılbır – Turkish egg dish * Jameed – Jordanian yogurt strained cheese * * Labanie * * * Soups * Ash-e doogh – Iranian Azerbaijani thick yogurt soup * Cacık – cold yogurt soup from Turkey * Dovga – Azeribijani yogurt soup * Tarator – Bulgarian cold yogurt soup with cucumbers and garlic * Toyga soup – Turkish yogurt soup * Shakriya – Levantine stew with la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Kazakhstan
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle. Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces which have been boiled. Kazakhs cared especially for horses which they intended to slaughte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borhani
Borhani, ( bn, বোরহানী) is a traditional yogurt-like drink from Bangladesh. Borhani is made from sour doi, green chilli, mustard seeds, black salt, coriander and mint. It is considered by some to be a type of lassi. It is very commonly consumed in Dhaka and Chittagong regions of Bangladesh, where it is drunk in special events such as weddings and iftar gatherings in Ramadan. It is normally drank after heavy meals such as biryani (Kacchhi) and polao and morog Polao in order to aid digestion although appetizer ''borhanis'' do exist. Etymology The origin of the naming of the drink is unknown. However, the word is most likely to have come from Arabic Burhan ( ar, برهان), meaning "proof". Alternatively, it could have been derived from the Persian term Borani (Persian: بورانی), which denotes a dish made of yogurt and greens. See also *Chaas Chaas ( gu:છાશ ''chhash'', hi:छाछ ''chhachh'') is a curd-based drink popular across the Indian subcon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayran
Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. Etymology ''Ayran'' (cf. '' airag'' in Mongolian: 'mare milk', ' (') in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century ''Dīwān Lughāt al-Turk'', although he did not give any information how ayran was made. The word is derived from the Old Turkic root adır- ("to separate"), cf. Turkish ("to separate"). Preparation Doogh is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
