Slátur Slátur Slátur (Icelandic: pronounced slau:tər) or "slaughter", is an Icelandic food made from the innards of sheep. There are two types of slátur; blóðmör (Icelandic) or "blood pudding" and lifrarpylsa ("liver sausage"). The first is similar to Irish and British black pudding and the latter similar to Scottish haggis although neither contain the spices used in British and Irish cuisine. They are also much smoother in texture. Ingredients for slátur are sheep's blood, chopped or minced sheep's fat, chopped onions, oatmeal, nutmeg, cayenne pepper, thyme, pepper, salt, whole milk and sausage skins. Both blood pudding and liver pudding are prepared
Three lookouts which would pave the way for future agriculture in the arid region. In Beit Eshel, attempts were made to grow wheat, barley, oatmeal and legumes. It was concluded that growing these crops in the summer was not possible in that region, but the winter cultivation proved successful, by 1944 yielding 60 kg of wheat and 90 kg of barley per dunam (compared to 11.5 and 13.7, respectively, in the nearby Arab villages). A similar success was recorded in Gvulot, which yielded 61.5 kg of wheat, 75 kg of barkey, 86 kg of oatmeal and 98 kg of peas per dunam.