View source for Gyurma

'''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]], [[Uttarakhand|Uttrakhand]] and [[Ladakh]] in [[India]] and Himalayan regions of [[Nepal]].<ref>{{Cite web|date=2019-07-03|title=Gyuma: Blood Sausages from Sikkim|url=https://www.innfinity.in/food/gyuma-blood-sausages-from-sikkim/|access-date=2020-08-06|website=INNFINITY|language=en-US}}</ref><ref>{{Cite web|date=2019-07-03|title=Foraging For Flavours In Ladakh|url=https://www.bloombergquint.com/amp/opinion/foraging-for-flavours-in-ladakh|access-date=2020-08-06|website=INNFINITY|language=en-US}}</ref>
==See also==
* [[Kargyong]]
* [[Kaszanka]]
* [[Black pudding]]
* [[Lap Cheong]]
* [[List of Tibetan dishes]]
==References==
{{reflist}}
==External links==
*[http://www.yelp.com/biz_photos/shangrila-toronto-2?select=nnv1xu_LQWHTIiomJCNOZA#nnv1xu_LQWHTIiomJCNOZA Photo of a sliced gyurma served in a Tibetan restaurant]
[[Category:Indian cuisine]]
[[Category:Tibetan cuisine]]
[[Category:Blood sausages]]
[[Category:Nepalese cuisine]]
[[Category:Bhutanese cuisine]]