Encyclopaedia of Islam, Second Edition

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Yog̲h̲urt
(292 words)

(t.), from older Turkish yug̲h̲ur -, Ottoman yog̲h̲urmaḳ / yoǧurmak “to knead [dough, etc.], yoghourt, a preparation of soured milk made in the pastoralist, more temperate northern tier of the Middle East, Central Asia and the Balkans, appearing as yog̲h̲urt / yog̲h̲rut in Maḥmūd al-Kās̲h̲g̲h̲arī ( Dīwān lug̲h̲āt al-turk , tr. Atalay, i, 182, ii, 189, iii, 164, 190; Brockelmann, Mitteltürkischer Wortschatz , 92. Cf. also Radloff, Ver such eines Worterbuch der Türk-Dialecte , iii/1, 412-13; Doerfer, Türkische und mongolische Elemente im Neupersichen , iv, 173-5 no. 1866; Clauson, An …

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Bosworth, C.E., “Yog̲h̲urt”, in: Encyclopaedia of Islam, Second Edition, Edited by: P. Bearman, Th. Bianquis, C.E. Bosworth, E. van Donzel, W.P. Heinrichs. Consulted online on 16 December 2019 <http://dx.doi.org/10.1163/1573-3912_islam_SIM_8021>
First published online: 2012
First print edition: ISBN: 9789004161214, 1960-2007



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