~210 cal · 11g protein · 18g carbs · 10g fat (estimated, per serving)
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Bowl of tangy fermented camel milk
🇹🇲 Ashgabat
Chal is the fermented camel's milk of Turkmenistan, a desert delicacy cultured until sour, slightly effervescent, and faintly alcoholic. Traditionally soured in leather or clay vessels and drunk through the hot months, it is prized as both a cooling refreshment and a folk remedy across the Karakum.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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8 cups camel's milk (or cow's milk as a substitute)
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1/2 cup chal starter (or live kefir)
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1 clean jar or churn
Instructions
1
Warm the milk to lukewarm and stir in the chal starter or live kefir.
2
Pour into a clean vessel and cover loosely.
3
Ferment at warm room temperature 1–2 days, stirring often, until sour and lightly fizzy.
4
Chill and serve cold, stirring before pouring.
Turkmen Karakum tradition.
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🌏 While it simmers — know your destination
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Ashgabat. A marble desert capital of bread, broth, and mutton.
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Turkmenistan. A Karakum-desert land of bread, broth, and meat.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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