Zhal

Ingredients

• 5 kg zhal
• 125 g of salt

Procedures

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.