Lamb Kurdyuk - what is it? Perhaps you came across this word when you tried to find an authentic recipe for pilaf. Let's take a closer look at this product.
Kurdyuk - what is it and how is it useful?
Mentioned product is a special type of fat. It is located at the back of the mutton carcass. Butchers are usually knowledgeable about what makes a fat tail. What is it and how to cook it, well know those who are closely familiar with the cuisine of Uzbekistan. Not only pilaf with this type of fat becomes unique. There are several other ways in which we can cook delicious fat tail. What are these recipes, how to prepare such fat for use, we will tell in this article.
The health benefits of this product, despite its high fat content, are obvious. It activates peristalsis well, has a choleretic effect, and (as, incidentally, any fresh lard) is a good natural immunomodulator.
How to cook kurdyuk so that there is no unpleasant smell
This type of fat is unpleasant to many because of its specific aroma. Let's cook it so that the smell is not felt. Also, this method will help harmonize the taste of fat. First boil the fat tail. The time depends on the size of the piece - fat will have to be tried throughout the cooking. Or pierce with a toothpick. While the chicken is cooked, you need to make garlic dressing. Peel 4 heads of garlic and crush with coarse salt. Add black and red ground pepper, chopped parsley and dill, crushed coriander. Mix well until smooth. Boiled chicken must be squeezed out of the water, cool a little. Apply deep cuts to the whole piece, but do not cut through to the end. You should be able to open the fat tail, like a book with thick (1-2 cm) sheets. Now each layer should be greased with a prepared mixture - abundantly and on both sides. After all the pieces have been greased liberally, fold the layers of fat tail together, cover with a sharp dressing and top, wrap in cling film and cool well on the top shelf of the refrigerator. Now the lard should be well saturated with the aroma of spices. This may take from one to several days. The finished product has a pleasant smell and is easier to eat than untreated fat. They serve the bacon cold, cut into small pieces.
How to salt kurdyuk before smoking
A fresh piece of fat tail fat, washed and dried, cut, pour plenty of salt and leave for a few days in a cool place. Then hang in the smokehouse for several days, until it becomes dull and transparent.
Chicken stew with vegetables
Chop fresh cabbage (small forks), salt and mash hands. Cut the kurdyuk (250 g) into cubes, melt in a pan and fry the onion in it until soft. Then add cabbage, pulp of four peeled tomatoes, green onions, salt and caraway seeds. Simmer over low heat until cooked. If necessary, add a little liquid. A similar dish can be made from sauerkraut. Before cooking, it is advisable to soak it to remove excess salt.