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Fermentation Atlas

Iraq

14 ferments from Iraq, with how each is made.

14 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
DooghFermented milk1 min5–14 °C0.7 %4.4 → 4.07
LabnehFermented milk10–15 days4 °C0–1.5 %
Pastırma (Kayseri pastırması, Erzurum pastırması)Meat3–6 months0–4 °C6–8 %
Torshi / turşu (brine-fermented types)Vegetables30–40 days12 %4
Kurdish / Kermanshahi roghan (ripened doogh-butter oil)Fermented milk2–6 months18 °C10 %4.6–4.7
Kamakh rijal (medieval sun-ripened milk relish)Fermented milk
Kope / Kupa (Kurdish skin cheese)Cheese
Kushuk (Iraqi kishk)Cereals and bread
Kutach (Babylonian kutach)Sauces and condiments
Mast (Persian yoghurt)Fermented milk
Murri (medieval barley "rotted" condiment)Sauces and condiments40 days
Šiqqu (Mesopotamian fermented fish or locust sauce)Sauces and condiments
Sumerian beer with bappir (Hymn to Ninkasi)Alcoholic drinks
Tarkhineh (Kurdish and western Iranian)Cereals and bread

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made