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Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir.
Black tea, or qora choy, is also widely consumed, sometimes enhanced with herbs like mint or thyme. Dairy-based options include ayran, a cold, salted yogurt drink that complements the cuisine's rich, spiced flavors, and common fermented drinks like qatiq and kumis (fermented mare’s milk), tied to pastoral traditions.
Roasting or grilling chicken is the common method to cook chicken worldwide. This is a list of chicken dishes. Chicken is the most common type of poultry/meat in the world, [1] and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption.
A spicy, hot chicken stew is served on a big plate and after the chicken has been eaten, flat, hand-pulled noodles are added to the remaining sauce. The dish was invented in Shawan , Northern Xinjiang by a migrant from Sichuan who mixed hot chili peppers with chicken and potatoes in an attempt to reproduce a Sichuan taste .
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Chickens feeding on grain. Poultry feed is food for farm poultry, including chickens, ducks, geese and other domestic birds. Before the twentieth century, poultry were mostly kept on general farms, and foraged for much of their feed, eating insects, grain spilled by cattle and horses, and plants around the farm.
Galliformes / ˌ ɡ æ l ɪ ˈ f ɔːr m iː z / is an order of heavy-bodied ground-feeding birds that includes turkeys, chickens, quail, and other landfowl.Gallinaceous birds, as they are called, are important in their ecosystems as seed dispersers and predators, and are often reared by humans for their meat and eggs, or hunted as game birds.
Françoise Aubaile-Sallenave, Al-Kishk: the past and present of a complex culinary practice, in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4. Liu W J, Sun Z H, Zhang Y B, Zhang C L, Menghebilige, Yang M, Sun T S, Bao Q H, Chen W, Zhang H P.