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Updated: May 6, 2025
The finest quality of sweet abrey is a very delicate affair; the flour of dhurra must be well sifted; it is then mixed with milk instead of water, and, without fermenting, it is formed into thin wafers similar to those eaten with ice-creams in this country, but extremely large; these are dried in the sun, and crushed like the sour abrey; they will keep for months if kept dry in a leathern bag.
This is made in several methods: there is the sour, and the sweet abrey; the former is made of highly-fermented dhurra paste that has turned intensely acid; this is formed into thin wafers, about sixteen inches in diameter, upon the doka or hearth, and dried in the sun until the abrey has become perfectly crisp; the wafers are then broken up with the hands, and packed in bags.
For a fortnight preparatory to an expedition, the women are busily engaged in manufacturing a supply of abrey.
A handful of sweet abrey steeped in a bowl of hot milk, with a little honey, is a luxurious breakfast; nothing can be more delicious, and it can be prepared in a few minutes during the short halt upon a journey.
There is no drink more refreshing than water poured over a handful of sour abrey, and allowed to stand for half an hour; it becomes pleasantly acid, and is superior to lemonade. The residue is eaten by the Arabs: thus the abrey supplies both meat and drink.
With a good supply of abrey and dried meat, the commissariat arrangements are wonderfully simplified, and a party can march a great distance without much heavy baggage to impede their movements.
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