stirred yoghurt
1Yoghurt — Yoghurt, full fat Nutritional value per 100 g (3.5 oz) Energy 257 kJ (61 kcal) Carbohydrate …
2Armenian cuisine — Contents 1 Appetizers 2 Salads 3 Byorek 4 Grilled meats …
3Ayran — Fresh Susurluk Ayranı with a head of froth. Ayran or laban is a cold beverage of yogurt mixed with cold water and sometimes salt; it is popular in many Central Asian, Middle Eastern and Southern European countries.[1] Similar and possibly related …
4Quark (cheese) — For other uses, see Quark (disambiguation). Polish twaróg in the traditional wedge shape …
5Skyr — is an Icelandic cultured dairy product, a type of fresh cheese that has been strained, like Bulgarian yoghurt. It is said to have originally come from Norway, brought to Iceland by the Norwegian Vikings, but is currently unique to Icelandic… …
6Cuisine of Tibet — The cuisine of Tibet is quite distinct from that of its neighbours, since only a few crops (not including rice) grow at such high altitude. The most important crop is barley. Dough made from barley flour, called tsampa, is the staple food of… …
7Bacteria — Taxobox color = lightgrey name = Bacteria fossil range = Archean or earlier Recent image width = 210px image caption = Escherichia coli image is 8 micrometres wide. domain = Bacteria subdivision ranks = Phyla [cite web… …
8Tibetan cuisine — reflects local climes and customs. Few crops grow at the high altitudes that characterize Tibet, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon.[1] The most important crop is barley. Flour… …
9Cuisine of Armenia — Given the history of the Armenian people, the cuisine of Armenia and of the Armenians in the Armenian Diaspora is representative of the cuisine of the Mediterranean and the Caucasus, with strong influences from Eastern Europe, the Middle East,… …
10Ice cream — For other uses, see Ice cream (disambiguation). Ice cream or gelato in Rome, Italy …
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