Ingredients
- 5 kg zhal
- 125 g of salt
Directions
1
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.
2
Zhal can be smoked and dried. Before boiling zhal ls soaked in cold water; then it is boiled on slow fire for 2 hours.
3
Zhal is served both hot and cold cut in slices, decorated with rings of onion.
4
Category:Kazakhstanian Recipes
5
Category:Kazakhstanian Appetizers
Recipe sourced from
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