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Fermentation Atlas

Iraq

13 ferments from Iraq, with how each is made.

13 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Iqt / Oggt (Arabia)Cheese4.3 → 4
JameedCheese16 days35–40 °C
Kope cheese (Kurdish jar cheese)Cheese37 days – 6.1 months5–12 °C
Kurdish roghan (ripened doogh-butter oil)Fermented milk2–6 months16–20 °C10 %4.6–4.7
Kutach (Babylonian kutach)Sauces and condiments
LabnehFermented milk2–3 h42–45 °C1.5 %
Murri (medieval barley "rotted" condiment)Sauces and condiments40 days33 %
Šiqqu (Mesopotamian fermented fish or locust sauce)Sauces and condiments
Sumerian beer with bappir (Hymn to Ninkasi)Alcoholic drinks4 days24 °C
Tarkhineh (Kurdish and western Iranian)Cereals and bread7–8 days2 %4.9
Torshi / turşu (brine-fermented types)Vegetables30–40 days12 %
Kamakh rijal (medieval sun-ripened milk relish)Fermented milk
Kushuk (Iraqi kishk)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