Gyurma

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Gyurma is a blood sausage made with yak or sheep'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 Ladakh in India and Himalayan regions of Nepal.[1][2]

See also

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References

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  2. ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
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