Fans of unpretentious cuisine will highly appreciate the taste of the Azerbaijani dish called jizz-byz. The roast recipe fully reflects the life and traditions of their homeland. Not every Russian will agree to try an unusual dish, because it is prepared from bull giblets. So, read on about how to cook jizz-byz according to Azerbaijani recipes.
Jizz byz - what is it?
Jizz-byz is a rich dish of shepherds, which has come down to us through the centuries and many years of experience of oriental culinary specialists. And they really know a lot about meat dishes! The fragrant dish of Azerbaijani cuisine is distinguished by its amazing taste (it is popular not only in Azerbaijan, but also in Kyrgyzstan). Unlike Kyrgyz cuisine, lamb in Azerbaijani jizz-byz recipe can be replaced with liver. In addition, the following recipes include a variety of fresh herbs and vegetables.
Features
They prepare a traditional dish of Azerbaijan exclusively in a cast-iron cauldron. Thanks to this cooking method, you can get well-done juicy meat with a delicious crust. Vegetables are added to the dish only at the last stage. If you season the jizz-bez with a good portion of chili pepper, the roast will turn out spicy and truly oriental. As for other spices, you should not overdo it - just add a little zira, coriander or another favorite spice. Although, if you want to experiment, give free rein to your imagination and create your own spicy aroma by adding spices to your roast as you wish.
Jizz-byz recipe with liver and vegetables
So, we will need the following ingredients on the list:
- 2 ram hearts;
- 300 grams of lamb liver;
- 300 grams of lamb lung;
- 250 grams of lamb fat;
- 3 pieces of onions;
- 5 pieces of sweet Bulgarian pepper;
- 2 pieces of chili pepper;
- 1 teaspoon of zira;
- 1 teaspoon coriander;
- 1 teaspoon freshly ground black pepper;
- 700 grams of ripe tomatoes;
- 3 garlic cloves;
- fresh herbs (to taste);
- edible salt (optional).
Here is the whole list of products. One way or another, it can be modified by adding and excluding ingredients at its discretion.
Step cooking
First you need to peel the onions from the husk, cut each onion in half, chop with thin half rings. Next, go to the tomatoes - they need to be washed under running water, then cut into small cubes.
Red sweet pepper should also be washed and cut in half, then remove the seeds and stalks. Then pepper should be cut into small cubes.
We take the cauldron. It must be preheated and greased with ram fat. We send the crushed heart to it (first you need to remove the film from it and remove the veins). Next, fry the meat until golden brown. The turn of the tender liver came - we also send it to the cauldron, after washing and removing all kinds of veins and films. After the liver, add the lung.
When the meat is grasped enough and a golden crust covers it, you need to fill in the shredded vegetables in a deep cauldron. Cover with a lid, leave the contents to simmer on low heat for about half an hour.
Next is the turn of greens - it needs to be washed, finely chopped. Garlic cloves also peel and grind.
Then (after half an hour, as indicated earlier), you need to remove the lid, pour finely chopped chili pepper, garlic and herbs into the cauldron. And only last but not least add a variety of spices, salt and pepper to the roast as you wish.
Then mix the components thoroughly, still dark for about five minutes, then remove from heat. It is better to serve the finished dish to the table hot - a hearty lunch or dinner will surely please men and everyone who is delighted with spicy meat dishes.
A recipe for a hearty roast with chicken giblets
We deviate slightly from the traditional recipe and adjust it to Russian realities. The recipe for jizz-beef with potatoes and chicken giblets will be a discovery for many Russians - it is much easier to cook it, and the taste is in no way inferior to the traditional Azerbaijani dish!
So, you will need:
- 2 kilograms of chicken offal;
- 1 kilogram of potatoes;
- 200 grams of fat;
- 300 grams of onions;
- 150 ml of vegetable oil;
- saffron, black pepper, salt - all to taste;
- 30 grams of greens to choose from.
Cooking method
Preparation of jizzbase from chicken giblets (the recipe assumes the presence of free time, since the process can take a good half of the day) begins with the preparation of offal:
- First the kidneys: they are soaked in clean cold water until they brighten. Then they need to be cut in half, remove excess vessels, films. Slices of the kidneys (if desired, you can cut them smaller) are sent to a large container and filled with water. It is necessary to compress them several times in a liquid and change the water. The process of soaking the kidneys can take about 6 hours (you need to change the water every hour).
- Then we wash the lungs, filling it with water and pouring it. Repeat until water is clear. Next, chop, transfer to a pan, pour clean water, boil for one hour after boiling. After this, drain the broth.
- Getting to the hearts. Cut in half, rinse thoroughly under cold water.
- My liver and cleanse, cut in half.
Further, according to the recipe for jizz-jazz in Azerbaijan with potatoes, you need to prepare vegetables:
- First you need to wash and peel the potatoes, cut it into large cubes.
- Peel the onion, cut into half rings.
Now you can directly proceed to cooking:
- Cut into large pieces of lard.
- We put the cauldron on a large fire, warm it with a quarter of bacon and vegetable oil.
- We spread the potatoes in the preheated cauldron, fry it until a golden pleasant shade appears, constantly stirring. Put the finished potatoes on a dish.
- In the lard melted in a cauldron, put the onions, fry them to a light light yellow shade, send to the potatoes.
- Next, you need to add the remaining lard, vegetable oil to the cauldron, make the fire medium. Lay out the heart, cook it for five minutes under the lid.
- Pieces of the lung are added to the cauldron, mixed, continue cooking for a few more minutes. During cooking, add saffron and mix again.
- Next, send the kidneys to the cauldron and cook for another two to three minutes. Then the liver. Continue cooking under the lid, stirring constantly, for another five minutes.
- Final steps - salt, sprinkle with freshly ground black pepper (or mixture), mix and remove from heat.
- To potatoes when serving on the table was warm, it is better to warm it in a cauldron. It will not take much time: 2-3 minutes.
The roast is always served hot with chopped herbs and onions. Here is such a recipe for jizz-biz. A photo of the dish can be found in the article.
Next, we offer you an original and unique recipe that has received a large number of positive reviews, because every time it turns out great.
The recipe for jizz by stalik khankishiev
The author of cookbooks, as well as a writer and photographer, Stalik Khankishiev wrote that cooking in a large concave frying pan without sides called soot is a real pleasure. He also mentioned that the limit of his senile dreams would be the opportunity to live in a calm eastern town and prepare jizz-byz. The recipe of Stalik Khankishiyev is another way to love the world and give a piece of himself to his loved ones, because he tried his best and came up with an original recipe for this oriental dish that will definitely conquer meat-eaters with experience.
Ingredients
So, for cooking we will need: kurdyuk, lamb flank, onions, potatoes, offal (lung, liver, heart), cherry tomatoes, rosemary, garlic, pepper, salt.
The author of the recipe does not limit cooks to any proportions. The main thing, says Stalik, is to focus on the number of eaters, the size of the dishes, and your own taste. That is why the dish can be different.
Getting started cooking
So, for starters, you should visit the local market and buy the simplest products, among which, as Stalik says, the most expensive is a piece of fat tail. After all, fat tail fat serves as a starting point in the recipe for a cook. It should be cut into thin strips and spread on warming metal, then stir frequently. Such a warm-up will allow us to get the fat necessary for cooking. While the fat tail is warming up, you can chop the onion with feathers, along the meridian. According to Stalik, there should be a lot of onions.
Flank, which can also be found on the market, must be cleaned of film. Such manipulation will allow the cook to get a thin piece of meat out of it. Without a film, it will be fried for literally twenty minutes.
Cooking steps
So, you need to distribute the onions and lard to the edges of the pan and wait for more fat to collect in the center, which, in fact, you need to lower the meat.
While the meat and onions are squash in a pan, we take the peeled potatoes, we cut them not to the end, and then we plan the resulting scallops directly into soot. If desired, you can salt and pepper to taste. In this case, do not forget about stirring, we do not want to burn foods.
The lamb's heart is not fried for long - about 10 minutes.
We omit the preliminary boiled lung with several sprigs of rosemary.
“And let,” Stalik laughs, “it’s not accepted in Baku, they just don’t have rosemary,” he counters the counter question. The smell of the Mediterranean countries, the author notes, will come in handy.
After adding the cherry tomatoes, it’s the turn of the fragrant garlic, cut lengthwise into several parts.
The delicate liver, according to the recipe for jizzbase, needs to be laid last, because it should not be fried, but only lightly browned in a delicious tandem of salt, black pepper and cilantro.
Here you have a chic fragrant dish that can be laid out for serving on a large plate, and if desired, simply wrap it in pita bread to enhance the eastern gloss.