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Fresh camel milk. Camel milk is milk from female camels.It has supported nomad and pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments, especially in parts of the Middle East, North Africa and the Horn of Africa.
Camel milk is a staple food of desert nomad tribes and is sometimes considered a meal itself; a nomad can live on only camel milk for almost a month. [ 19 ] [ 39 ] [ 123 ] [ 124 ] Camel milk can readily be made into yogurt , but can only be made into butter if it is soured first, churned, and a clarifying agent is then added. [ 19 ]
Pages in category "Camel products" The following 9 pages are in this category, out of 9 total. This list may not reflect recent changes. C. Camel hair; Camel urine;
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products.For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. [1]
Chal – Fermented camel milk drink of Central Asia Dhallë – Yogurt-based, salted drink Pages displaying short descriptions of redirect targets , thinned in water, from Albania Doogh – Iranian fermented milk drink, Iranian cold yogurt beverage, sometimes with mint or sparkling water
Chal, also shubat or khoormog (Kazakh: шұбат, şūbat, pronounced, Mongolian: хоормог, khoormog, pronounced [χɔ̙ːrmɞ̙k]), is a Turkic (especially Turkmen, Uzbek and Kazakh) and Mongolic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan.
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Camel loin is a cut of meat [1] from a camel, created from the tissue along the dorsal side of the rib cage. The brisket, ribs and loin are among the preferred parts. [ 2 ] The method of cooking varies from country to country; the Saudis prefer to cook the kabsa by using pressure cooking .