Sur-Yet

Sur-Yet Recipe: A Unique Dish Made with Horse-Flesh and Salt

| Servings: 10

Introduction

Sur-Yet is a traditional Kazakh dish made from horse meat that is salted, dried, smoked, and then boiled before serving. It is a popular dish in Kazakhstan and is often enjoyed during special occasions and celebrations.

History

Sur-Yet has been a part of Kazakh cuisine for centuries, with horse meat being a staple ingredient in the region. The process of salting, drying, and smoking the meat was originally used as a way to preserve the meat for longer periods of time. Over time, it became a popular dish that is enjoyed for its unique flavor and texture.

Ingredients

5 kg of horse meat
200 g of salt

How to prepare

Remove horse-flesh from bones, remove tendons, cartilages, and fat, and cut the meat into rectangular pieces weighing 0.5-1 kg each. Salt the meat and store it in a cool place for 5-7 days.
Afterwards, dry the meat for 10-12 hours.
Smoke the Sur-yet like zhal and zhaya, and only consume it boiled.
Before boiling, soak the Sur-yet in cold water.
Boil the Sur-yet slowly for 2 hours until it is cooked through.
Before serving, cut the Sur-yet into thin slices and garnish with onion rings and greens.

Variations

Some variations of Sur-Yet may include different spices or seasonings to enhance the flavor of the dish. Additionally, some recipes may call for different cooking methods, such as grilling or roasting the meat instead of boiling it.

Cooking Tips & Tricks

When preparing Sur-Yet, it is important to remove all tendons, cartilages, and fat from the horse meat to ensure a tender and flavorful end result. Additionally, be sure to salt the meat evenly and store it in a cool place for the recommended amount of time to allow the flavors to develop.

Serving Suggestions

Sur-Yet is traditionally served with onion rings and greens as a garnish. It can also be enjoyed with bread or rice on the side.

Cooking Techniques

The key cooking techniques for Sur-Yet include salting, drying, smoking, and boiling the horse meat. These techniques help to develop the unique flavor and texture of the dish.

Ingredient Substitutions

If horse meat is not available, beef or lamb can be used as a substitute in this recipe. However, the flavor and texture of the dish may vary.

Make Ahead Tips

Sur-Yet can be prepared in advance and stored in the refrigerator for up to a week before boiling and serving. This makes it a great option for meal prep or entertaining.

Presentation Ideas

To enhance the presentation of Sur-Yet, consider arranging the sliced meat on a platter with the onion rings and greens for a visually appealing dish.

Pairing Recommendations

Sur-Yet pairs well with a variety of side dishes, such as pickles, salads, and bread. It can also be enjoyed with a glass of traditional Kazakh beverage, such as kumis.

Storage and Reheating Instructions

Sur-Yet can be stored in an airtight container in the refrigerator for up to a week. To reheat, simply boil the sliced meat in water for a few minutes until heated through.

Nutrition Information

Calories per serving

A serving of Sur-Yet typically contains around 200-300 calories, depending on the size of the serving.

Carbohydrates

Sur-Yet is a low-carbohydrate dish, making it a good option for those following a low-carb diet.

Fats

Horse meat is lean and low in fat, making Sur-Yet a healthy protein option for those looking to reduce their fat intake.

Proteins

Horse meat is a rich source of protein, making Sur-Yet a great option for those looking to increase their protein intake.

Vitamins and minerals

Horse meat is a good source of vitamins and minerals, including iron, zinc, and B vitamins.

Alergens

Sur-Yet contains horse meat, which may be an allergen for some individuals. It is important to be aware of any allergies before consuming this dish.

Summary

Sur-Yet is a nutritious dish that is high in protein and low in fat and carbohydrates. It is a healthy option for those looking to incorporate more lean meats into their diet.

Summary

Sur-Yet is a traditional Kazakh dish made from horse meat that is salted, dried, smoked, and then boiled before serving. It is a flavorful and nutritious dish that is enjoyed for its unique taste and texture.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Sur-Yet. It was a hot summer day, and I was visiting my friend Martha's house. Martha's mother, Mrs. Johnson, was in the kitchen preparing a special dish for dinner. The aroma that wafted from the pot on the stove was intoxicating, and I couldn't help but ask what she was making.

Mrs. Johnson smiled and said, "I'm making Sur-Yet, a traditional dish from my home country of Thailand. Would you like to learn how to make it?"

I eagerly accepted her offer and followed her every move as she explained the ingredients and steps involved in making the dish. The combination of flavors and spices she used intrigued me, and I couldn't wait to try it for myself.

As Mrs. Johnson cooked, she shared with me the story behind the recipe. She explained that Sur-Yet was a dish that was passed down through generations in her family. It was a dish that brought her comfort and reminded her of home.

She told me about her grandmother, who was the one who taught her how to make Sur-Yet. Her grandmother was a wise and skilled cook, and Mrs. Johnson treasured the time she spent in the kitchen with her, learning the recipes that were a part of their family's heritage.

Mrs. Johnson's passion for cooking was evident in the way she carefully measured each ingredient and stirred the pot with precision. She taught me about the importance of patience and attention to detail when it came to cooking, lessons that I would carry with me for the rest of my life.

After the dish was finished cooking, Mrs. Johnson served it to her family and me. The first bite of Sur-Yet was a revelation. The flavors exploded in my mouth, and I could taste the love and care that went into making the dish. It was a moment I would never forget.

From that day on, I was determined to learn how to make Sur-Yet myself. I asked Mrs. Johnson for the recipe, and she graciously shared it with me. I made it my mission to perfect the dish, experimenting with different ingredients and techniques until I was able to recreate the flavors and textures that Mrs. Johnson had achieved.

Over the years, Sur-Yet became one of my signature dishes. I would make it for special occasions, family gatherings, and even just for myself when I needed a comforting meal. Each time I cooked Sur-Yet, I would think of Mrs. Johnson and the valuable lessons she had taught me in the kitchen.

As I grew older, I continued to expand my culinary repertoire, learning new recipes and techniques from various sources. But the recipe for Sur-Yet always held a special place in my heart. It was a reminder of the bond I shared with Mrs. Johnson and the traditions that she had passed down to me.

Now, as I pass on the recipe for Sur-Yet to my own grandchildren, I hope that they will appreciate the history and love that is infused in every bite of this dish. Cooking is more than just following instructions; it is a way to connect with our past and create new memories for the future.

I am grateful for the day I learned how to make Sur-Yet, a dish that has brought me joy and comfort throughout the years. And I will always cherish the time I spent in Mrs. Johnson's kitchen, learning the secrets of this special recipe that has become a part of my family's culinary tradition.