Each nomadic or camel community have their own taste and methodology. Some give smokey while the others give oily taste. The smoke of juniper leaves gives a special aroma to the Shubat. Some rub the fat tail of sheep with the inside of the container for shubat. Some women add risen, dried apricot, and other locally available fruits, etc. The shubat has a very strong sour taste and long-fermented one has an acidic taste.
Turkmen! A Traditional Nomadic Community of Central Asia Turkmen is a native community of central Asia, predominantly live in Turkmenistan but a sizable number is also found in Afghanistan, Iran, […]
The healthy effects of camel milk are attracting increasing attention from the consumers and the food industry. This is a very interesting new trend and requires some more research to optimize and develop consumer-acceptable functional products for commercialization.
As recorded in Compendium of Materia Medica; “Camel milk, cold, non-toxic, can invigorate spleen-stomach and replenish vitality, and strengthen tendons and bones, so that people won’t feel hungry after drinking […]