Chalap
In today's world, Chalap remains a fundamental and intriguing topic that attracts the attention of academics, scientists, professionals and enthusiasts alike. The importance of Chalap is manifested in different areas, from medicine to technology, through politics and culture. Throughout history, Chalap has been the subject of study and debate, demonstrating its relevance and impact on society. In this article, we will explore different aspects related to Chalap, from its origin and evolution to its current influence, with the aim of providing a comprehensive view of this fascinating and constantly changing topic.
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| Type | Beverage |
|---|---|
| Manufacturer | Shoro |
| Region of origin | Kyrgyzstan and Kazakhstan |
| Ingredients | Qatiq or suzma, salt, carbonated water |
Chalap,[a] also marketed as Tan, is a beverage common to Kyrgyzstan,[1] Uzbekistan,[2] and Kazakhstan. It consists of qatiq or suzma, salt, and in modern times, carbonated water.[3]
The Shoro beverage company markets chalap as "Chalap Shoro" (Kyrgyz: Чалап Шоро).
In Uzbekistan it is part of rural culture which originates from nomadic traditions. In Uzbek cuisine it includes vegetables, giving it the appearance of a cold soup.[citation needed]
See also
Notes
- ^ Kyrgyz: чалап, pronounced [t͡ɕʰɑɫɑ́p]; Uzbek: chalob, pronounced [t͡ʃʰæˈlɒp]; Kazakh: шалап, romanized: şalap, pronounced [ʃɑɫɑ́p]
References
- ^ Smanalieva, Jamila; Iskakova, Janyl; Musulmanova, Mukarama (September 2022). "Milk- and cereal-based Kyrgyz ethnic foods". International Journal of Gastronomy and Food Science. 29: 100507. doi:10.1016/j.ijgfs.2022.100507. ISSN 1878-450X. S2CID 247468974. Retrieved 27 April 2023.
Koumiss made from mare's milk, as well as Ayran, Chalap, Sary mai, Süzmö and Kurut made from cow's or sheep's milk, which in recent days have been the most consumed traditional Kyrgyz milk-based foods, are presented.
- ^ Xakberdievna, Sidikova Mastura (2021). "Gastronomic tourism in Uzbekistan (on the example of Samarkand)". Journal of Contemporary Issues in Business and Government. 27 (4). doi:10.47750/cibg.2021.27.04.025 (inactive 1 November 2024). ISSN 2204-1990.
The Uzbek table offers a variety of drinks along with delicious food. In addition to tea, apricot juice, chalob, ayron, juices made from various fruits are available in the hot summer days of our sunny country.
{{cite journal}}: CS1 maint: DOI inactive as of November 2024 (link) - ^ Sousa, Sofia; de Morais, Inês Lança; Albuquerque, Gabriela; Gelormini, Marcello; Casal, Susana; Pinho, Olívia; Motta, Carla; Damasceno, Albertino; Moreira, Pedro; Bredo, João; Lunet, Nuno; Padrão, Patrícia (24 Jun 2022). "Patterns of Street Food Purchase in Cities From Central Asia". Frontiers in Nutrition. 9: 925771. doi:10.3389/fnut.2022.925771. hdl:10400.18/8534. PMC 9263728. PMID 35811986.
Non-alcoholic traditional beverages included ayran (dairy-based fermented beverage made from sheep's milk), chalap (beverage made from fermented milk, salt and carbonated water;)
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