Doogh

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Doogh
Dough at rest stop.jpg
Jeneng liyanéAyran, tan, dove, or yogurt milk
JinisDairy product
AjanganBeverage
Panggonan asalGreater Iran
Tlatah utawa prajaCentral Asia, Middle East
Hawa ajanganCold
Woworan pokokYogurt, water, salt
Buku masakan: Doogh  Médhia: Doogh
Botol tan karbonat didol ing Yerevan, Armenia

Doogh ( Pèrsi: دوغ‎, salin aksara dūgh‎ ) (Basa Masalah Lua ing Modhul:Lang larik 1120: attempt to index field 'article_name' (a nil value).  ; Basa Azéri: ayran  ; Arab: شنينة‎‎ šinīna utawa عيران ayran ; Syriac: ܕܘܓ̄ܐdara ; Basa Turki: ayran  ; Armèni: թան t'an ; Masalah Lua ing Modhul:Lang larik 1120: attempt to index field 'article_name' (a nil value). shrombey ; Bulgari: айрян  ; Kurdhi: mastaw‎ ) minangka omben-omben yogurt gurih adhem sing dicampur karo uyah. [1] [2] Iki misuwur ing Asia Tengah, Eropa Wétan, lan Timur Tengah . [3] [4] [5] [6] [7] [8]Doogh disajeni adhem lan asring minangka iringan kanggo daging panggang utawa pari, utamane nalika musim panas. Iki digawe kanthi nyampur yoghurt karo banyu adhem utawa es lan kadang karbonat lan dibumbui karo mint. Doogh wis macem-macem diterangake minangka "yogurt sing diencerke" lan "omben sing paling nyenengake sing dicampur karo campuran yogurt karo banyu es".

[9]

Rujukan[besut | besut sumber]

  1. Tamime, A. Y., ed. (2008). Fermented Milks. John Wiley & Sons. p. 124. ISBN 9781405172387.
  2. Fatih, Yildiz (2010). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 10. ISBN 9781420082081.
  3. Jacobson, Sarina; Weiner, Danya (2008). Yogurt: More Than 70 Delicious & Healthy Recipes. Sterling. p. 6. ISBN 978-1402747595.
  4. Halici, Nevin (27 April 2013). "Turkish Delights". Gastronomica: The Journal of Critical Food Studies. University of California Press. 1 (1): 92–93. doi:10.1525/gfc.2001.1.1.92.
  5. Kanan, Onur. "Ayran, Turkey's favorite summer drink". DailySabah. Dibukak ing 2019-07-09.
  6. Strnadel, Leslie; Erdley, Patrick (2012). Bulgaria. Other Places Travel Guide. Other Places Publishing. p. 58. ISBN 9780982261996.
  7. Nazif Shahrani, M. (2013). The Kirghiz and Wakhi of Afghanistan. University of Washington Press. pp. 92–93. ISBN 9780295803784.
  8. Tamime, A. Y., ed. (2008). Fermented Milks. John Wiley & Sons. p. 96. ISBN 9781405172387.
  9. Lake Van and Turkish Kurdistan: A Botanical Journey P. H. Davis The Geographical Journal, Vol. 122, No. 2 (Jun., 1956), pp. 156–165 Published by: The Royal Geographical Society (with the Institute of British Geographers) Article doi:10.2307/1790844