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Contents

   



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1 See also  




2 References  




3 External links  













Gyurma







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From Wikipedia, the free encyclopedia
  

Gyurma is a blood sausage made with yakorsheep'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 LadakhinIndia and Himalayan regions of Nepal.[1][2]

See also

[edit]

References

[edit]
  1. ^ "Gyuma: Blood Sausages from Sikkim". INNFINITY. 2019-07-03. Retrieved 2020-08-06.
  • ^ "Foraging For Flavours In Ladakh". INNFINITY. 2019-07-03. Retrieved 2020-08-06.
    • [edit]
    Retrieved from "https://en.wikipedia.org/w/index.php?title=Gyurma&oldid=1235057442"
    Categories: 
    ●Indian cuisine
     ●Tibetan cuisine
     ●Blood sausages
     ●Nepalese cuisine
     ●Bhutanese cuisine
      


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