Milk lungs is a term referring to a Central Asian culinary delicacy. It's not a medical condition. This dish is prepared by infusing sheep lungs with a mixture of milk and flour. The resulting food, when cubed, reportedly has a texture similar to sweet, spongy polenta and is surprisingly unrecognizable as offal.
Several sources highlight this unique dish:
- Preparation: Sheep lungs are infused with a mixture of milk and flour.
- Texture: The cooked dish has a texture described as similar to sweet, spongy polenta.
- Appearance: When cubed, it is almost unrecognizable as organ meat.
- Origin: This food is a culinary specialty in Central Asia, particularly noted in Xinjiang and Almaty.
It is important to distinguish this culinary term from any medical conditions involving milk in the lungs. Accidental aspiration of milk, especially in infants, can be a serious medical event requiring immediate attention. However, "milk lungs" in a culinary context refers to this specific prepared dish. There is no known connection between the culinary use and any respiratory health issues. Reports of the dish appearing on various online food review channels further solidify its existence as a food, not a medical condition.
