How to use fat tail? Useful properties and recipes of Asian cuisine

Lamb fat, or fat tail fat, is an indispensable ingredient in Central Asian cooking. In Russia, this product is not very popular. Our compatriots are not so fond of lamb, give them pork. Few people know about the valuable properties and nutritional value of the fat cat, maybe for this reason it is not used. To begin with, let's see what kind of food product it is and in which part of the animal it is located.

fat tail

“Kurdyuk” in translation from the Tatar language means “tail”. As you may have guessed, the bulk fat reserves are located in the back of the ram. It should be noted that such a "wealth" awarded a special kind of sheep. These are quite large animals weighing up to 70 kg. They are bred in many countries, including the territory of Russia, the Caucasus, Asia. The amount of fat reserves depends mainly on the region of residence of the breed.

The product is used as a mandatory component in the preparation of meat and vegetable treats. Some cooks pre-melt lard and fry various items on it. From it turns out delicious Uzbek plov, Basma, manti and other goodies. A couple of Asian mutton-based recipes will be listed below. We also learn what is so unique and what properties the fat tail fat has.

The benefits of lamb fat

 fat of fat

Oriental people appreciated the fat for the healing effect. It was a life-saving cure for colds. Melted fat was applied to the region of the sternum during respiratory pathologies, including coughing, put compresses on his back. Even our ancestors have not avoided this product. Fat fat was mixed with hot milk and consumed orally, thus cleansing the lungs from sputum.

Practice tested and proven anti-inflammatory properties of lamb fat. This is a natural remedy for strengthening the protective forces, especially during the epidemic of influenza and ARVI. It has been found that it contains several times less cholesterol, unlike pork fat.However, do not abuse the dosage, especially those with pathological heart disease. Fat tail is contraindicated in diseases of the liver, blood vessels, gallbladder.

As for external use, there are practically no restrictions. Melted lard - an indispensable tool in the fight against wen. It is heated in a water bath, put on the affected area, covering with a bandage. The compress is not removed until the "medicine" is completely cooled. Fat ointment is used for patients with joints, dry skin, frostbite. On frosty days, you can protect your face with a safe, effective and natural remedy. According to homeopaths, prolongs youth, prevents the early formation of wrinkles and makes epithelial tissue smooth fat tail.

Asian Recipes

fat tail recipes

Now we will please you with national Central Asian treats, which, with a strong desire, can be prepared at home. The first dish will be basma - fragrant, nourishing dishes of the Uzbek people. Incredibly tasty is obtained on the fire, if there is no such possibility, make a dish on the stove of the listed ingredients. A set of animal products:

  • kilogram of young beef on the bone;
  • fat tail (200 grams).

Fresh vegetables are required:

  • tomatoes (4 pieces);
  • onions - two heads;
  • two large carrots;
  • eggplant;
  • Bulgarian pepper (3 pieces);
  • potato tubers (8 pcs.);
  • ½ head of white cabbage;
  • two heads of garlic;
  • chili pepper (optional);
  • dried basil, cilantro, dill;
  • aromatic spices: coriander, ground jira, black pepper.

Walkthrough

fat tail benefit and harm

For this dish requires a deep cauldron with thick walls. Cut lamb fat, we carve the bottom of the dish with it, put the pieces of meat on top. Pepper and salt. Onion cut into half rings and completely cover the ingredients. Do not worry, in the process of extinguishing the product is completely dissolved. The next layer is the tomato mugs sprinkled with basil.

Dice the carrots, sprinkle with zira. Eggplant cut into thin slices (zucchini can be used), sent to the cauldron. Put sweet pepper on top, then chopped garlic and chili. Chop the cabbage, shuffle with salt, lay out a thick layer. The final link will be chopped greens.

In order for all products to boil evenly, it is necessary to press down the cauldron with something heavy, such as baking.After boiling we reduce the fire and temp 2.5-3 hours. At the end of cooking, we take out cabbage and boiled peppers from the cauldron - they have fulfilled their purpose. Gently mix all products and enjoy a delicious dish!

Mashhurda - Uzbek Stew

Ingredients:

  • beef or lamb (500 g);
  • fat tail fat (150 g);
  • mung bean culture (300 g);
  • rice (300 g);
  • vegetables: onion, two carrots, three tomatoes;
  • spices: red ground pepper, dried basil, cumin, turmeric, coriander, bay leaf, barberry.

Sequencing

"Mashhurda" - Uzbek stew

The meat is cut into small cubes. Fry lamb fat with beef and onions. We remove peels from tomatoes, cut them into circles, immerse them in a cauldron with meat. Add all the spices. After 5-10 minutes, lay out the carrots (you can grate). Give a few minutes later, pour mash, pour water (2.5-3 liters).

When the croup is bursting, it will take about half an hour, then lay out the rice. Simmer under the lid for 15 minutes. Leave Mashhurdu for 8-10 hours in the refrigerator to thicken the dish. Serve with sour-milk drinks (koumiss, airan, kefir). Believe me, the treat will bring an unforgettable taste pleasure.

At this we will finish.

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