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Bu palçıq turşu deyil, bu gavalı sousudur, ət , ballq , toyuq xörəklərinin yanında istifadə olunur.
Əsl palçıq turşu çox qaynamalıdlr, suyu çox çəkilməlidir, sonra bir-neçə gün günəş altında qalmalıdır arada da qaşıqla qarışdırmalısan ki, tərkibindəki su tamamən buxarlansın.
Bu isə dəqiq deyirəm qıcqıracaq.
Salam…əllərinizə sağlıq..sonda 1 stakan tökdüyünüz duz idi yoxsa şəkər tozu??