Blood sausage similar ingredients, is also eaten in Bosnia, Croatia, Serbia, and Slovenia during winter time, usually with sauerkraut and cooked potatoes. In Romania, the traditional "sângerete" (from "sânge", "blood" in Romanian) is made from shoulder butt pork meat, pork blood and a filler such as pre-boiled rice seasoned with pepper, garlic and basil. It has many regional variants, but the most common are the "sângerete" from Transylvania. Similarly, in Czech cuisine, "jelito" is made from second-rate pork, pig's blood and peeled barley; the stuffing served by itself, unformed, is called "prejt". In Denmark, "blodpølse" is made from pigs's blood and suet,
Barley the fifth century CE. This grain, along with a cool climate that permitted storage, produced a civilization that was able to raise great armies. It is made into a flour product called "tsampa" that is still a staple in Tibet. The flour is roasted and mixed with butter and butter tea to form a stiff dough that is eaten in small balls. In medieval Europe, bread made from barley and rye was peasant food, while wheat products were consumed by the upper classes. Potatoes largely replaced barley in Eastern Europe in the 19th century. The genome of barley was sequenced