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Samn & Yoghurt: Samn was a major commercial product of the bedouin herds which was sold in the villages and towns. The samn was prepared by churning either fresh goat or sheep's milk or yoghourt in a skin which was inflated by blowing into it at regular intervals. The fresh butter (zibdeh) was heated with flour and occasionally coriander and cummin. Once the samn had been poured off into the storage skin (goatskin for commerce, dubh skin for personal use), the curds and flour were eaten and not wasted. A family with a modest herd could produce 250 kilos of samn during the winter season. Yoghourt, leban, was also prepared and was drained and salted to make a sun-dried food for storage, mereesy or jamid. Initially like a cheese, the drained yoghourt eventually becomes rock hard and well deserves its description by Doughty as "milk shards". It was reconstituted by pounding in a mortar and mixing with water or sieving into hot water. As a travellers food it could be gnawed in its natural state.
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