is a well-known black pudding. After the thorough mutton bowel flushing, the bowel is turned inside out, for the fat to be inside. The blood is mixed with water or milk, in order to stop blood coagulation, then onion, salt and paper are edited. After that paste is kneaded by hands to a homogeneous mass and poured into the bowel, tied with strong threads and cooked. Kan is usually served hot or warm and it has a lot of iron that s good for your health. It is a very tasty dish!