A traditional earthenware or clay pot used in Middle Eastern and South Asian cooking, often with a long neck and rounded body; also refers to a character in Turkish folktales (Nasreddin Hodja).
From Arabic 'djoua' or Persian origins, the word traveled through Mediterranean and Middle Eastern trade routes. It describes both the physical vessel used in traditional kitchens and entered Western languages through culinary and cultural contact.
The juha pot design is brilliantly practical for hot climates—the long neck and porous clay allow water to evaporate quickly from the surface, which cools the contents inside through evaporative cooling, making it an ancient air-conditioning method.
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