Chorba
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| Type | Soup or stew |
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 Cookbook: Chorba  Media: Chorba |
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Chorba (Turkish: çorba, pronounced [tʃoɾˈba]) is one of various kinds of soup or stew found in national cuisines across the Balkans, North Africa, Eastern Europe, Central Asia, and the Middle East.
Spelling variants[edit]
Chorba is derived from a Persian term شوربا from shor ("salty, brackish") and ba ("stew").[1]
Chorba is also called shorba (Persian: شوربا), (Amharic: ሾርባ?), shorwa (Pashto: شوروا), ciorbă (Romanian: ciorbă), shurpa (Russian: шурпа), shorpa (Uyghur: شورپا, шорпа), shorpo (Kyrgyz: шорпо), and sorpa (Kazakh: сорпа).[citation needed] In South Asia, the term shorba (Urdu: شوربہ, Hindi: शोरबा) simply means gravy.[citation needed]
Varieties[edit]
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See also[edit]
References[edit]
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Wikimedia Commons has media related to Shorpa. |
- ^ Alan Davidson (21 September 2006). The Oxford Companion to Food. OUP Oxford. pp. 2055–. ISBN 978-0-19-101825-1.
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