Kuyruk Boor - a popular snack in Kyrgyzstan

Kuyruk Boor

Kuyruk Boor or Kuyryk Bauyr is a popular snack prepared in Kyrgyzstan and Kazakhstan. There is a similar dish in Uzbekistan called Dumba Jigar, but it is served very rarely, as people prefer to make delicious shashlik from these ingredients. Traditionally, before serving the main dish - Beshbarmak / Et asu, a series of snacks are offered to guests to stimulate their appetite, among which is Kuyruk Boor. The name of the dish comes from two words - Kuyruk (Kuyryk) meaning lamb tail fat, and Boor (Bauyr) meaning liver, specifically lamb liver in this case. The dish Kuyruk Boor is a snack served boiled and cold, with liver and tail fat arranged on a plate, garnished with rings of fresh onion. It is essential to serve hot broth after Kuyruk Boor for better digestion of fatty foods.

Ingredients:

Lamb liver - 118
Green onions - 5
Tail fat - 46
Green peas - 25
Pickled cucumbers - 30
Tomatoes - 30
Herbs - 4
Spices

Preparation:

First, divide the liver into 2-3 pieces, removing the membrane and large blood vessels.

Rinse the cleaned liver well under running water. The tail fat should also be divided into 2-3 pieces for better and quicker cooking.

Place the tail fat in a cauldron, cover with cold water, and set over medium heat until boiling. When the water boils, remove any foam that appears (if any), add 25-30 grams of salt, and boil for 10-15 minutes.

To ensure the tail fat cooks well, it should be turned periodically. After 10-15 minutes, add the cut liver pieces to the cauldron with the tail fat and cook for 25-30 minutes.

Do not cook the liver longer, as it will become tough and acquire a bitter taste.

As soon as the water boils again, a large amount of foam will appear, which should be removed.

After 25-30 minutes, the tail fat and liver will be fully cooked. Turn off the heat and remove the boiled tail fat from the cauldron and let it cool. Leave the liver in the cauldron for another 5-7 minutes so it doesn't overcook but reaches the desired condition in the hot broth. After 5-7 minutes, remove the liver to cool.

The broth is traditionally considered very nutritious, as it contains some of the beneficial substances from the liver and tail fat.

This broth is served as a separate hot drink for warming and restoring strength in cold weather. You can add 1-2 tablespoons of sour milk (KATYK) to the broth and drink it to increase hemoglobin and improve digestion. Instead of sour milk, finely chopped fresh onion and garlic can be added to the broth, generously seasoned with black pepper, and consumed as a warming remedy during colds.

Therefore, the broth is also consumed!!!

The cooled liver and tail fat are sliced into wide pieces about 4-5 millimeters thick.

Before serving, arrange the liver on a large plate, topped with the tail fat. If desired, the tail fat can be lightly salted and peppered, and chopped onion can be added. Kuyruk Boor or Kuyryk Bauyr is served as a cold snack.

The garnish consists of tomatoes, cucumbers, peas, and onions. When serving, sprinkle with herbs.

Enjoy your meal!!!

Meat and Offal Dishes