Aaruul

Produced by cutting or molding drained AARC curds, then setting them to dry in the sun. In order to increase the flavour, texture and fat content of the AARUUL, extra milk can be added to the CAGAA before it is boiled and filtered. The AARUUL can also be sweetened with sugar. So-called XORXOI AARUUL ("worm") is produced by pressing the milk curds through the holes of a wide-eyed sieve; BAZMAL AARUUL ("grabbed") is moulded in the palm of the hand.

There are 0 attachment(s) stored for this page.

AARUUL (last edited 2011-04-20 23:27:06 by EricThrift)