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Author Notes: Camel's milk has a very strong taste, much more so than cow's or goat's milk. It also must be consumed very slowly for it to be digestible. Once prepared, it should be served cold after hours of refrigeration, or warmed, as in the following recipe from our book "Cooking with the Bible: Recipes for Biblical Meals." —Anthony Chiffolo
- 6 cups fresh camel's milk
- 1 teaspoon saffron
- 2-3 teaspoons sugar
- 1/2 teaspoon cardamom
- Pour milk and sugar into a pot and bring to a boil at low heat. Add the saffron and cardamom or nutmeg and boil for 2–3 minutes. Add more sugar if desired to sweeten further. Serve in warmed mugs.
Tags: Middle Eastern
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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