Chyz-byz
Chyz-byz is a well-known dish of Kyrgyz cuisine. It is a dish of shepherds, which they used to eat and still eat during their long journeys across the pastures. In Kyrgyz cuisine, the dish is made from lamb meat and lamb offal.
During cooking, it is important not to stray far from the pan. You need to keep everything under control, stir, and add the ingredients one by one. Chyz-byz cooked over an open fire, infused with smoke, is undoubtedly delicious. But it can also be prepared in an apartment - the result will be magnificent!
Ingredients for chyz-byz from meat
1 kg lamb meat
100 g tail fat
200 g onion
2-3 cloves garlic
60 ml vegetable oil
5-6 cherry tomatoes
turmeric to taste
cumin to taste
rosemary to taste
saffron to taste
black pepper to taste
salt to taste
1 bunch basil, parsley
Cut the tail fat into small pieces and place it in a well-heated pan (or cauldron). Fry it until golden brown and remove it from the pan, leaving only the rendered fat.
Cut the lamb into small elongated strips and place it in the pan with the fat.
At first, the meat will release juice and, together with the fat, will create a lot of liquid. The meat will steam well, and later it will start to fry, acquiring a golden color. It is necessary to stir occasionally to ensure even cooking.
Add salt, ground aromatic and black pepper, turmeric, cumin, saffron, and rosemary to the pan to taste. When the meat takes on an appetizing color, add the vegetables: onion and garlic. Slice the onion into half rings, and chop the garlic finely or crush it with a garlic press.
After two minutes, add the finely chopped herbs, and place the cherry tomatoes in the center. The tomatoes will release juice; stir the meat and let the liquid evaporate a little, and then you can remove it from the heat - chyz-byz is ready.
Serve the meat with vegetables on a plate and present it at the table. Serve hot!
Ingredients for chyz-byz from offal:
400 g heart
700 g lung
500 g liver
400 g kidneys
500 g potatoes
300 g onion
200 g tail fat
120 ml vegetable oil
saffron to taste
herbs to taste
salt to taste
pepper to taste
First, prepare the offal:
- The kidneys should be soaked in clean cold water. They need to be soaked until they become light in color.
So, cut the kidneys into pieces, removing all the excess - vessels, membranes, after which cut the remaining flesh into medium-sized pieces of about 3 cm on each side. Place the kidney pieces in a large container and fill with water, squeezing them a few times with your hands directly in the water. Change the water to fresh every hour. Soaking will take about 6 hours;
- Rinse the lung several times, filling it with water and pouring it out. Repeat until the water runs clear. After that, cut the lung into pieces similar in size to the kidneys and heart. Transfer to a pot, fill with clean water, and boil for 1 hour after boiling over medium heat. After that, drain the broth;
- Cut the heart in half, rinse well under running water, removing blood clots, then cut into pieces similar to the kidneys;
- From the washed liver, remove the vessels, remove the membranes, and cut it into pieces the same size as the other offal.
Also prepare the vegetables:
- Wash and peel the potatoes, cutting them into large cubes;
- Peel the onion, cutting it into half rings (or quarter rings if the onions are large).
Now we move on to cooking the main dish:
1. Cut the tail fat into large pieces.
2. Place the cauldron over high heat, heating it along with a quarter of the tail fat and half of the vegetable oil.
3. Add the potatoes to the heated cauldron and fry them until golden, stirring occasionally. Transfer the fried potatoes to a plate.
4. In the remaining fat in the cauldron, add the onion and fry until golden, then transfer to the potatoes.
5. Add the remaining tail fat and vegetable oil to the cauldron, reduce the heat to medium. Add the heart, cooking for 5 minutes covered.
6. Now add the pieces of lung, stir, and continue cooking for another 3 minutes. Add saffron during the process and stir again.
7. Add the kidneys, cooking them for another 3 minutes.
8. Add the liver, cooking everything together under the lid, stirring occasionally, for 5 minutes.
9. Add salt, sprinkle with freshly ground black pepper, stir, and remove from heat.
10. Mix the contents of the cauldron with the potatoes and onions, place over the heat for another 1-2 minutes to warm the potatoes.
Serve hot, garnished with chopped fresh herbs and sliced red onion.
Enjoy your meal!
Meat and offal dishes