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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Sereke (Hakkari Province, Turkey): Base for fermented yogurt soup with wild garlic and bulgur
Mastaw (Erbil, Iraq): Cultured butter churned from aged kürdjyün
Dugh-e Abali (Kermanshah, Iran): Carbonated yogurt drink with mountain herbs
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