Zhau baur in Chapaevsky

Category: Meat dishes
Zhau baur in Chapaevsky

Ingredients

Lamb liver 300 g
Lamb fat 500 g

Cooking method

  • I could not find any of the above, either in Moscow, in our market, or in the Moscow region, and therefore I made a replacement - the liver - pork, you can also beef or large chicken.
  • Instead of an interior mesh - thinly cut pieces of raw pork - fat with streaks of meat.
  • We cut the liver into cubes, soak it for at least an hour in milk; pork - in a marinade, I had a cucumber pickle, you can use it in ordinary vinegar, or you can do with bacon altogether.
  • Then wrap the liver in fat, on a skewer and on coals (no fire) for 10-15 minutes.

The dish is designed for

1 serving

National cuisine

Balkar (provided that everything is from mutton); and so - folk art!

sazalexter
MariV Bravo! Been looking for a recipe for over a year, for sure! And here is such a gift!
celfh
Good recipe! And with good vodka, but he has no price! Thank you!
MariV
No, drunkenness - fight!

Zhau baur in Chapaevsky
MariV
Quote: sazalexter

MariV Bravo! Been looking for a recipe for over a year, for sure! And here is such a gift!
To health and joy!
celfh
Quote: MariV

No, drunkenness - fight!
And what about drunkenness at once?
MariV
Well, the claw is stuck - the whole bird is gone! This is on the forum we somersault like inveterate drunks - and so, I personally do not use at all.
sweetka
but here I am. and with great pleasure, so to speak. and from experience I can say that it is better not to eat lamb and even with internal fat with cold vodka. fat freezes on the walls of the esophagus and on the palate.
but with red wine and so many, many greens ... yes. it's mega yummy!
pysy. what is this laur-balaur zhau baur and what is he in Chapaevsky way? even no associations with Chapaev come to mind.
sazalexter
It's better to drink it with tea!
sweetka
Quote: sazalexter

It's better to drink it with tea!
eh ... this is generally a crystal dream. all I want to meet with godfathers in a human way, to drink tea with buns. but it comes out as always.
MariV
Quote: sweetka

but here I am. and with great pleasure, so to speak. and from experience I can say that it is better not to eat lamb and even with internal fat with cold vodka. fat freezes on the walls of the esophagus and on the palate.
but with red wine and so many, many greens ... yes. it's mega yummy!
pysy. what is this laur-balaur zhau baur and what is he in Chapaevsky way? even no associations with Chapaev come to mind.
...... But .... This is not the first recipe - in the Chapaev way .... The attitude towards Chapaev is the same as the village of Chapaevka in the Moscow region, the former Chapel, where I have a shack. There, in nature, we fry and smoke all sorts of goodies.
And zhau baur is the Balkar name of this dish. Those who have been to the Elbrus region have definitely tried it and know what it is.
sweetka
I like all sorts of names like passion !!!! I then "in society" kaaaaaaak will bend - everything is in the sediment.
Scarecrow
I ate. Right in the original, made of lamb liver and covered with a net of fat. Friends from Georgia were cooking. Still, fat, infection. Despite the fact that this is mutton fat, and they are somewhat different from pork, it was fatty for me, although it was tasty (how can it be tasteless from the barbecue? !!). But how it grit, the taste and color. With fatty and pork in particular, I have long been unfriendly.

And you don't need to cook on charcoal for a long time, you can't dry out the liver, that's why it is additionally in the fat net.
MariV
It's true!
MariV
Quote: sweetka

I like all sorts of names like passion !!!! I then "in society" kaaaaaaak will bend - everything is in the sediment.
Yes? Then here - pynjyphapkh - from the first try or after the first glass? weak ??? And this is not at all what some immediately thought ... but just milk rice porridge with dried fruits. Or Sosrykue and mafIe - a chicken de-volay, only something like a platform with mashed potatoes is being built on top, alcohol is poured and set on fire and served like this! Extreme! In Nalchik I rested somehow, I spied there.
All the recipes have been hanging out on the forum for a long time ...
sweetka
eh .... pynzhy-pyngykh - head dump. even a separate backwater notebook for such delights!
MariV
Into a notebook:

"The Adyg language belongs to the Abkhaz-Adyg language group. It also includes the Abkhaz, Abaza, Ubykh languages. This group, in turn, is divided into three subgroups: Adyghe (Adyghe and Kabardino-Circassian languages), Abkhaz (Abkhaz and Abazin) and Ubykh (Ubykh language) 3. The immediate ancestors of the Circassians were the tribes of Sinds, Meots, Dandarii, Fatey, Kerkets, Torets, Tariets, Doskhs, Psesses, Zikhs, etc., who lived in the IV-III millennia BC in the North Caucasus. The closest related tribes were the Hatts, Kashki (Kaski), who lived in the period under review in Western Asia 4. Since the Middle Ages, the Circassians among the eastern and western peoples are known under the name “Circassians”. "

MariV
Zhau baur in Chapaevsky

Zhau baur in Chapaevsky

https://Mcooker-enn.tomathouse.com/r-image/i053.r.1/1107/e7/902e5e8f7c69.jpg

I got the butchers at the local market - they brought me a net! And she finally made a real zhau baur!
sazalexter
MariV This is great! : wow: I've been dreaming about it for a long time! Congratulations!
MariV
Quote: sazalexter

MariV This is great! : wow: I've been dreaming about it for a long time! Congratulations!
So do it! Finding the mesh is not difficult at all. It is possible on wooden sticks in the oven. Of course, charcoal is better, but if not, it's good in the oven too!
puel
Today, walking in the park, we went to the cafe "Kuuanch" (Balkar cuisine), specially to eat Khichins and Zhau Baur.
There, fresh liver is salted, pepper, wrapped in a fat net, then cut! and strung on a skewer, it's like in the photo MariV , only pre-sliced. Delicious and fast.

Zhau baur in Chapaevsky Zhau baur in Chapaevsky
sazalexter
puel How tasty (smiley with envy licking)

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