[large]The Moroccan Arabic Vocabulary site (word 115) explains that ??? is used for commercial, European-style yoghurt no matter what the brand.
But there is a native, home-made yogurt that I have seen written only in Latin letters, as “raibe” or “raipe.” The root is no problem; ??? ??? is used in the same sense in MSA. But I would liike to see how you would write the Darija word in Arabic letters.
Also, there are two steps in the preparation of this sort of food: fermentation that thickens the milk (producing “set yogurt”), and optionally a second process of draining off the whey, traditionally in a bag or in a pot of porous earthenware (producing “strained” or “drained” or “whey-drained” yoghurt).
So my next question is, what do you call the strained yoghurt (in other parts of the Arab world, it will be ??? ; in Egypt & Sudan, ??? . . . .
And what are the terms for “whey,” “starter,” etc?
Thanks for your help!