Jumshak-et (soft meat)
This culinary recipe is intended for all lovers of authentic Asian cuisine. Jumshak-et is a dish from Kyrgyzstan, where people love to cook food from lamb and its offal.
Method of preparation:
For the filling, chop the raw fat, onion, and garlic into small cubes, finely chop the jussai, drizzle with vinegar, mix, and leave to marinate for 1-2 hours, then add the steamed rice. Rinse the meat, clean it from membranes and tendons, cut it into 4 portions, slightly pound it, and salt it. Place the filling in the center of the pounded piece of meat, roll it up, dip it in an egg wash, coat it in flour, fry it in fat, and finish cooking in the oven. Cut the radish and sweet pepper into strips and fry in vegetable oil; after 5 minutes, add tomato puree and finely chopped garlic, and combine with the meat. Slice the onion into half rings, add sugar, salt, drizzle with vinegar, and leave to marinate for 30-60 minutes.
Jumshak-et is served with fried vegetables, pickled onions, and green peas.
Ingredients:
Lamb (loin, thigh) - 700 g egg - T pcs.
wheat flour - T tablespoons
rendered animal fat - 2 tablespoons
radish and sweet pepper - 2 pcs. each
onion - 3 pcs.
vegetable oil - 3 tablespoons
liver - 2 tablespoons
garlic - 8 cloves
sugar - 1 teaspoon
6% vinegar - 1 teaspoon
canned green peas - 5 tablespoons salt to taste
For the filling:
rice - 1 tablespoon
raw fat (tail fat) - 40 g
onion - 1 pc.
green onion - 1 bunch
garlic - 4 cloves
6% vinegar - 1 teaspoon
Meat and offal dishes
