Thick camel cream skimmed off fermenting chal, eaten with bread — a delicacy of the Karakum herders and the richest thing that comes off the milk.
It is skimmed off a vessel of fermenting raw camel milk, which is neither sold nor reproducible outside the herding regions; there is no preparation apart from the ferment it sits on.
What goes into it
- chal — fermenting camel milk
How it is made
As chal ferments, the fat rises and forms a thick layer at the top of the vessel. That layer is lifted off with a flat implement and eaten fresh. It is a byproduct of the ferment rather than a preparation of its own, and there is only so much of it per vessel.
How long it takes: skimmed off chal as it ferments, over two or three days
How it is eaten
Spread on bread, or eaten with the chal it came from.
History
Lifted from chal as it ferments and eaten with bread, a delicacy of the Karakum herders.
Frequently asked questions
What is Agaran?
Agaran is a cheese & dairy from Turkmenistan: thick camel cream skimmed off fermenting chal. Lifted from chal as it ferments and eaten with bread, a delicacy of the Karakum herders.
How is Agaran made?
As chal ferments, the fat rises and forms a thick layer at the top of the vessel. That layer is lifted off with a flat implement and eaten fresh. It is a byproduct of the ferment rather than a preparation of its own, and there is only so much of it per vessel. It takes skimmed off chal as it ferments, over two or three days.
Can I make Agaran at home?
No, and the atlas gives no method for it. It is skimmed off a vessel of fermenting raw camel milk, which is neither sold nor reproducible outside the herding regions; there is no preparation apart from the ferment it sits on.
What goes into Agaran?
Chal — fermenting camel milk.
How is Agaran eaten?
Spread on bread, or eaten with the chal it came from.
