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  1. Zhal is an oblong accumulation of fat in the undercrest part of the horse's neck.
  2. It is cut off with a thin flesh layer, rubbed with dry salting mixture and put in a pan for salting.
  3. Then it is dried up during 10 hours.
  4. Zhal can be smoked and dried.
  5. Before boiling zhal ls soaked in cold water; then it is boiled on slow fire for 2 hours.
  6. Zhal is served both hot and cold cut in slices, decorated with rings of onion.