Kurdyuk - what kind of fat is that?

Barbed Kurdyuk - what is it? Perhaps you met this word when you tried to find an authentic recipe for cooking pilaf. Let's get acquainted with this product.

Kurdyuk - what is it and what is it useful?

This product is a special kind of fat. It is located at the back of the mutton carcass. Butchers are usually well-informed about the value of a Kurdyuk. What is it and how to cook it is well known by those who are closely acquainted with the cuisine of Uzbekistan. Not only pilaf with this type of fat becomes unique. There are several other ways that we can cook deliciously. What are these recipes, how to prepare such fat for use, we will tell in this article.

The health benefits of the product in question, despite its high fat content, are obvious. It well activates peristalsis, has a choleretic effect, and (as, indeed, any fresh fat) is a good natural immunomodulator.

How to cook a trophy so that there is no unpleasant smell

This kind of fat is unpleasant to many because of its specific flavor. Let's prepare it so that the smell is not felt. Also this method will help to harmonize the taste of fat. First, boil the rump. Time depends on the size of the piece - lard will have to be sampled during the whole cooking. Or poke a toothpick. While the crook will be prepared, you need to make garlic dressing. Peel 4 heads of garlic and rastolkite with a large salt. Add black and red ground pepper, chopped parsley and dill, crushed coriander. Mix well until uniform. The boiled trout should be wrung out from the water, a little cool. Apply a deep cut to the whole piece, but do not cut through to the end. You should be able to open the rump, like a book with thick (1-2 cm) sheets. Now each layer should be smeared with the prepared mixture - abundantly and from two sides. After all the pieces are abundantly smeared, fold the layers of the kurdyuk together, cover with a sharp dressing and top, wrap in food film and cool well on the top shelf of the refrigerator. Now the fat 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 it is easier to eat than unprocessed condiments fat. Serve lard cold, cut into small pieces.

How to pick up the Kurdyuk before smoking

A fresh piece of fattened fat, washed and dried, cut, abundantly covered with salt and left for a few days in a cool place. Then hang in the smokehouse for a few days until it becomes dull and transparent.

Stewed Kurdyuk with vegetables

Fresh cabbage (small fork) chop, salt and mash. Kurdyuk (250 g) cut into cubes, heat in a frying pan and fry onion until soft. Then add cabbage, flesh of four tomatoes, peeled, green onions, salt and cumin. Stew on low heat until cooked. If necessary, add a little liquid. A similar dish can be prepared from sauerkraut. Before cooking it is desirable to soak it to remove excess salt.