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Gyurma

From Wikipedia, the free encyclopedia

Gyurma is a blood sausage made with yak or sheep's blood in Tibetan cuisine. Rice or roasted barley flour can be added as filler. The sausage uses natural yak or sheep casing (intestine). This sausage is also consumed in the region of Sikkim, Bhutan, Uttrakhand and Ladakh in India and Himalayan regions of Nepal.[1][2]

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  • Só-liszt gyurma elkészítése
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  • Polymer clay figure - Süthető gyurma figura készítése

Transcription

See also

References

  1. ^ "Gyuma: Blood Sausages from Sikkim". INNFINITY. 2019-07-03. Retrieved 2020-08-06.
  2. ^ "Foraging For Flavours In Ladakh". INNFINITY. 2019-07-03. Retrieved 2020-08-06.

External links

This page was last edited on 13 December 2023, at 15:39
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