Blood as food cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the "morcilla" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia "sangre encebollada" and Valencian "sang amb ceba "are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],
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.