Difference between revisions of "Zhal"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Kazakh ([^cC])(.*)\]\]" to "Category:Kazakh cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 7: | Line 7: | ||
* 125 g of [[salt]] | * 125 g of [[salt]] | ||
| − | == | + | == Procedures == |
# Zhal is an oblong accumulation of fat in the undercrest part of the horse's neck. | # Zhal is an oblong accumulation of fat in the undercrest part of the horse's neck. | ||
| Line 17: | Line 17: | ||
[[Category:Kazakh cuisine]] | [[Category:Kazakh cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
Latest revision as of 18:09, 26 June 2012
Description
Ingredients
Procedures
- Zhal is an oblong accumulation of fat in the undercrest part of the horse's neck.
- It is cut off with a thin flesh layer, rubbed with dry salting mixture and put in a pan for salting.
- Then it is dried up during 10 hours.
- Zhal can be smoked and dried.
- Before boiling zhal ls soaked in cold water; then it is boiled on slow fire for 2 hours.
- Zhal is served both hot and cold cut in slices, decorated with rings of onion.
