Soured camel milk left to ferment in a gourd, drunk tart and thin
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Afar and Issa herders ferment camel milk in smoked wooden vessels, a practice that preserves milk without refrigeration in the desert.
Garoor is a fermented & pickled from Djibouti: soured camel milk left to ferment in a gourd, drunk tart and thin. Afar and Issa herders ferment camel milk in smoked wooden vessels, a practice that preserves milk without refrigeration in the desert.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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