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Updated: July 7, 2026
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.
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