Wednesday, October 15, 2014


This was our first meal in the desert. A soup with sheep raviolis, and salted butter milk.
A collection of cheese (goat and camel)
I love those steamed bread!

A typical dish : pasta with meal

This is how butter is done
A typical delicatessen : the inners (heart, liver, kidneys, etc) of the sheep. They do taste wonderful, I swear. Even in the middle of the afternoon or at breakfast.
I also recommend goat liver, yummy.
The sheep in that pot was still living less than two hours ago.
While they killed it, they heated stones in a fire. Then put layers of stones, meat and potatoes/onions in the pot, as high as possible. Closed the cover (took two men to do so) and let it steam for about 45 mn. It was plain delicious. It all disappeared in less than 15 mn.
apart from the inners that we had in the afternoon.
Whenever we would stop at a yourt, we were offered food (cheese and inners) and drinks (tea with or without butter). The tastiest experience was vodka made from goat/sheep yogourt. You have all the flavors, believe me :-)


Lisa at Greenbow said...

This looks amazing. What a delicious trip.

nikkipolani said...

Wonderful photographic journal, Vero! I do wonder how they prepare the sheep's organs -- do they make it into a kind of head cheese or stir fry or batter and deep fry?