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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] |
Dovga E-citizen
Dovga ( az, Dovğа) is a national meal of Azerbaijani cuisine, a soup traditionally made from plain yoghurt and herbs. More often now, it is a vegetarian, yoghurt-based soup cooked with a variety of herbs. Coriander, dill, mint and rice are mainstays of the soup. Chervil and mountain parsley can be added. Spring onions or sorrel can also be used for more tender flavours. Sometimes it's cooked with chickpeas. It is often served warm in winter or refreshingly cool in summer. Traditionally served as an Azerbaijani wedding soup, served between courses of meat. Ingredients Makes 4 portions * 1 liter of yogurt * 1 tablespoon of flour * 2 tablespoons of rice * 1 egg * a bunch of spinach * a bunch of dill * a bunch of coriander * a bunch of mint See also *Azerbaijani cuisine *Ash-e doogh, a similar Iranian soup *Toyga soup, a similar Turkish soup * List of soups * List of yogurt-based dishes and beverages This is a list of yogurt-based dishes and beverages. Yogurt is a food produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churri
Churri is an Indian spicy side dish, made from yogurt, buttermilk and chiles. It is traditionally preferred as a side dish with Biryani and roasted meats, it is a refreshing supplement to a variety of spicy dishes. See also * 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, w ... References Balochi cuisine Indian cuisine Yogurt-based dishes {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yayla çorbası
Yayla çorbası ('highland soup'), also known as ('yogurt soup'), is a Turkish yogurt soup cooked with a variety of herbs (mint, purslane, parsley and others), rice, and (sometimes) chickpeas. Variations of it occur throughout the Middle East. See also * Ash-e doogh, a similar Iranian soup * Tarator * Toyga soup * Dovga * List of soups * 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, w ... References Turkish soups Turkish vegetarian cuisine Iraqi cuisine Iranian soups Vegetarian dishes of Iran {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al-Ahram
''Al-Ahram'' ( ar, الأهرام; ''The Pyramids''), founded on 5 August 1875, is the most widely circulating Egyptian daily newspaper, and the second oldest after '' al-Waqa'i`al-Masriya'' (''The Egyptian Events'', founded 1828). It is majority owned by the Egyptian government, and is considered a newspaper of record for Egypt. Given the many varieties of Arabic language, ''Al-Ahram'' is widely considered an influential source of writing style in Arabic. In 1950, the Middle East Institute described ''Al-Ahram'' as being to the Arabic-reading public within its area of distribution, "What ''The Times'' is to Englishmen and ''The New York Times'' to Americans";Middle East Institute, 1950, p. 155. however, it has often been accused of heavy influence and censorship by the Egyptian government. In addition to the main edition published in Egypt, the paper publishes two other Arabic-language editions, one geared to the Arab world and the other aimed at an international audience, as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toyga Soup
Toyga ( tr, Toyga or tr, Toğga) is a national meal of Turkish cuisine. It is a yogurt soup cooked with a variety of herbs (mentha and others), wheat and (sometimes) chickpeas. See also *Ash-e doogh, a similar Iranian dish *Dovga, a similar Azerbaijani dish * List of soups * 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, w ... * References Azerbaijani soups Turkish soups Wheat dishes {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarator
Tzatziki ( el, τζατζίκι), also known as tarator or cacık (), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetizer (''mezze''), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods. History ''Tarator'' was the name of a dish made of ground walnuts and vinegar in the Ottoman Empire. Dishes of various preparations in the region, including dips, salads, and sauces, acquired the name. In the Levant, ''taratur'' is a sauce based on tahini, while in Turkey and the Balkans it came to mean a combination of yogurt and cucumbers, sometimes with walnuts. It has become a traditional part of meze. Etymology The word ''tzatziki'' appeared in English around the mid-20th century as a loanword from Modern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dovga
Dovga ( az, Dovğа) is a national meal of Azerbaijani cuisine, a soup traditionally made from plain yoghurt and herbs. More often now, it is a vegetarian, yoghurt-based soup cooked with a variety of herbs. Coriander, dill, mint and rice are mainstays of the soup. Chervil and mountain parsley can be added. Spring onions or sorrel can also be used for more tender flavours. Sometimes it's cooked with chickpeas. It is often served warm in winter or refreshingly cool in summer. Traditionally served as an Azerbaijani wedding soup, served between courses of meat. Ingredients Makes 4 portions * 1 liter of yogurt * 1 tablespoon of flour * 2 tablespoons of rice * 1 egg * a bunch of spinach * a bunch of dill * a bunch of coriander * a bunch of mint See also *Azerbaijani cuisine *Ash-e doogh, a similar Iranian soup *Toyga soup, a similar Turkish soup * List of soups * List of yogurt-based dishes and beverages This is a list of yogurt-based dishes and beverages. Yogurt is a food prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cacık
Tzatziki ( el, τζατζίκι), also known as tarator or cacık (), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetizer (''mezze''), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods. History ''Tarator'' was the name of a dish made of ground walnuts and vinegar in the Ottoman Empire. Dishes of various preparations in the region, including dips, salads, and sauces, acquired the name. In the Levant, ''taratur'' is a sauce based on tahini, while in Turkey and the Balkans it came to mean a combination of yogurt and cucumbers, sometimes with walnuts. It has become a traditional part of meze. Etymology The word ''tzatziki'' appeared in English around the mid-20th century as a loanword from Modern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ash-e Doogh
Ash-e doogh ( fa, آش دوغ; az, آیران آشی, Ayran ashi, or , Azerbaijani alphabet, romanized: ''Dovga ashi'') is a yogurt soup found in various parts of Iran, such as Azerbaijan (Iran), Azerbaijan and Shiraz, with differing but similar ingredients. Similar dishes are found all over West Asia. Etymology The spelling of the name of this dish varies in English and can include ''ash-e dugh''. There are some alternative terms for this soup, including ''ash-e mast''. Ingredients Ash-e doogh is a soup usually made with yogurt or doogh, as well as different kind of herbs (such as coriander, leek, tarragon, Mentha, mint, and parsley), vegetables (such as spinach, purslane, chickpeas, peas, onion and garlic), lamb meatballs, eggs, rice, salt and several types of spices. Fried mint with oil (and sometime garlic) is used as a topping for the soup. This soup can be made vegetarian. Variations Some people prefer to make this soup with yogurt whereas others prefer doogh, a savory so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt Soup
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 lamb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
