Difference between revisions of "Sur-Yet"
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* 200 g of [[salt]] | * 200 g of [[salt]] | ||
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# 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. | # 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. | ||
# Then it is dried up during 10–12 hours. | # Then it is dried up during 10–12 hours. | ||
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[[Category:Kazakh cuisine]] | [[Category:Kazakh cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Kazakh cuisine]] | [[Category:Kazakh cuisine]] | ||
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Horse meat Recipes]] | [[Category:Horse meat Recipes]] | ||
Latest revision as of 10:22, 15 July 2012
Description
Dried meat
Ingredients
- 5 kg of horse-flesh
- 200 g of salt
Procedures
- 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.
- Then it is dried up during 10–12 hours.
- Sur-yet is smoked like zhal and zhaya and consumed only boiled.
- Before boiling it is waked in cold water.
- Sur-yet is boiled to readiness on slow fire during 2 hours.
- Before serving the table it is cut in thin slices, decorated with rings of onion and greens.
