Ingredients
- 5 kg of horse-flesh
- 200 g of salt
Directions
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. 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.
2
Category:Kazakhstanian Recipes
3
Category:Kazakhstanian Appetizers
Recipe sourced from
fandom