ꠖꠁ ꠅꠁꠟ ꠄꠈ ꠎꠣꠔꠞ ꠖꠥꠗꠞꠎꠣꠔ ꠈꠣꠘꠤ ꠎꠦꠈꠐꠣ ꠖꠥꠗꠞ ꠛꠦꠇ꠆ꠐꠦꠞꠤꠀ ꠉꠣꠎꠘ/ꠚꠍꠘ ꠔꠘꠦ ꠛꠣꠘꠣꠘꠤ ꠅꠄ ⁕ ꠟꠦꠇ꠆ꠐꠎꠞ ꠉꠣꠎꠘꠞ ꠝꠣꠁꠗ꠆ꠗꠝꠦ ꠟꠦꠇ꠆ꠐꠤꠇ ꠄꠡꠤꠒ ꠛꠣꠘꠣꠘꠤ ꠅꠄ ꠨ ꠎꠦꠈꠐꠣ ꠖꠥꠗꠞ ꠙꠥꠐꠤꠘꠞ ꠃꠚꠞꠦ ꠈꠣꠝ ꠈꠞꠤꠀ ꠖꠁꠞ ꠡꠣꠖ ꠀꠞ ꠁꠇꠐꠣꠞ ꠘꠤꠎꠡꠡ ꠉꠘ꠆ꠗ ꠖꠦꠄ ⁕ ꠝꠣꠘꠥꠡ b☽00 ꠛꠍꠞ ꠗꠞꠤ ꠖꠁ ꠛꠣꠘꠣꠁꠞꠣ ꠀꠞ ꠁꠔꠣ ꠈꠣꠁꠀ ꠀꠁꠞꠣ ⁕ ꠡꠣꠞꠣ ꠙꠤꠛꠤꠔꠃ ꠁꠇ꠆ꠐꠣ ꠚꠞꠤꠌꠤꠔ ⁕ ꠙꠥꠡ꠆ꠐꠤꠇꠞ ꠀꠞ ꠡꠥꠡꠣꠖꠥ ꠈꠣꠘꠤ ꠢꠤꠡꠣꠛꠦ ꠄꠞ ꠡꠥꠘꠣꠝ ꠀꠍꠦ ⁕ ꠖꠁ ꠙꠥꠐꠤꠘ ꠨ ꠇꠦꠟꠡꠤꠀꠝ ꠨ ꠞꠣꠁꠛꠚꠟꠦꠜꠤꠘ ꠨ ꠜꠤꠐꠣꠝꠤꠘ (B6) ꠀꠞ ꠜꠤꠐꠣꠝꠤꠘ (B12) ꠖꠤ ꠜꠞꠣ ⁕ ꠄꠈ ꠉꠛꠦꠡꠘꠣ ꠙꠔꠤꠛꠦꠖꠘꠅ ꠁꠃꠘꠤꠜꠣꠞ꠆ꠡꠤꠐꠤ ꠅꠛ ꠀꠞꠄꠡ꠆ꠐꠣꠞ꠆ꠘ ꠅꠘꠐꠣꠞꠤꠀꠞ-ꠅꠞ ꠝꠣꠁꠇ꠆ꠞꠧꠛꠣꠄꠅꠟꠎꠤꠡ꠆ꠐ ꠀꠞ ꠟꠂꠡꠘ ꠢꠦꠟꠕ ꠞꠤꠡꠣꠞ꠆ꠌ ꠁꠘꠡ꠆ꠐꠤꠐꠤꠃꠐ-ꠅꠞ ꠢꠤꠃꠝꠦꠘ ꠝꠣꠁꠇ꠆ꠞꠧꠛꠣꠄꠅꠟꠎꠤ ꠄꠘ꠆ꠒ ꠙ꠆ꠞꠧꠛꠣꠄꠅꠐꠤꠇꠡꠞ ꠡꠜꠣꠚꠔꠤ ꠉ꠆ꠞꠦꠉꠞ ꠞꠦꠁꠒ ꠖꠣꠛꠤ ꠇꠞꠍꠂꠘ ꠉꠣꠄꠘ ꠙ꠆ꠞꠇ꠆ꠞꠤꠀꠄ ꠙ꠆ꠞꠡ꠆ꠔꠥꠔ ꠈꠣꠘꠤ ꠎꠦꠝꠘ ꠖꠁ ꠈꠣꠁꠟꠦ ꠝꠣꠘꠛ ꠉꠔꠞꠅ ꠙꠣꠇꠡ꠆ꠕꠟꠤꠞ ꠃꠚꠇꠣꠞꠤ ꠛꠦꠇꠐꠦꠞꠤꠀꠞ ꠛꠣ ꠙ꠆ꠞꠧꠛꠣꠄꠅꠐꠤꠇ꠆ꠡ-ꠅꠞ ꠙꠞꠤꠝꠣꠘ ꠛꠣꠠꠤ ꠎꠣꠄ ꠨ ꠎꠣꠞ ꠟꠣꠉꠤ ꠛꠤꠡꠣꠇ꠆ꠔ ꠞꠣꠡꠣꠄꠅꠘꠤꠇꠞ ꠈꠔꠤꠇꠞ ꠙ꠆ꠞꠜꠣꠛ ꠕꠣꠇꠤ ꠡꠞꠤꠞꠉꠔꠞ ꠡꠥꠞꠇ꠆ꠇꠤꠔ ꠕꠣꠇꠦ ⁕
| Subclass of | dairy product, fermented milk products, other than sour cream and cottage cheese, Q26868628  |
|---|---|
| Part of | Turkish cuisine |
| Made from material | milk |
| Produced by | Lactobacillus delbrueckii subsp. bulgaricus |
ꠀꠞꠅ ꠖꠦꠈꠂꠘ
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ꠕꠥꠇꠣꠘꠤ
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