Sur-Yet

Description

Dried meat

Ingredients

• 5 kg of horse-flesh
• 200 g of salt

Procedures

1. Horse-flesh is cut off from bones, tendons, cartilages and fat are removed and the meat is cut in rectangular pieces 0,5–1 kg each, salted and kept in a cool place for 5–7 days.
2. Then it is dried up during 10–12 hours.
3. Sur-yet is smoked like zhal and zhaya and consumed only boiled.
4. Before boiling it is waked in cold water.
5. Sur-yet is boiled to readiness on slow fire during 2 hours.
6. Before serving the table it is cut in thin slices, decorated with rings of onion and greens.