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Balyk Sorpa with Rice recipe

3 1/2 oz Sheep tail fat
21 1/8 oz Mutton, boneless, cubed
3 1/2 oz Rice
7/8 oz Dill, chopped
3 ea Bay leaves
3/16 oz Salt
1 cup Katyk *
measures conversion [+]

* Katyk is sour clotted milk that is fermented. Boil the milk slowly and for a long time over a medium high fire. Cool until only warm then add yogurt starter and allow to sit at room-temp for 3 hours. Put the mutton into a large pan and cover with cool water, add salt, and bring to a boil. Boil for 30 minutes skimming the scum from the top periodically. Add the laurel leaves and the rice and continue to boil for another 30 minutes. Fry the tail fat until browned and stir into the boiling rice & mutton mixture. Ladle the mixture into bowls and then add several dollops of the katyk on top of each bowl.

Cuisine: Kazakh
Source: Dr. Donald Houston's collection. ORIGIN: The National Cooking of Kazakhs, by the National Kazakh Cul
Recipe category: Meat-Dishes > Lamb, Vegetable-Dishes > Rice

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