Kuraga

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Kuraga

 

(Turkic), sun-dried stoneless apricot halves. The fruit is sometimes treated with sulfur dioxide before drying. Kuraga contains 50–60 percent sugar and not more than 22 percent moisture. It is mainly produced in the Uzbek SSR, Tadzhik SSR, and Kirghiz SSR, as well as in the countries of the Middle East.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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Such seasoning as lemon, olives, food acids, abgora, narsharab, cherry plums, elbukhara, gora, kizil-akhta, kuraga (dried apricots), lavashana and others are also widely used to enhance the food taste and smell.
Bazi mkarnalik bugday gesitlerinin sicak ve kuraga toleranslarinun belirlenmesi in: GAPI.