How to make beef jizz. Azerbaijani-style lamb jiz-byz - step-by-step photo recipe. Jiz-byz

Cut the meat into large portions with the bone almost on the kahdom (some pieces will not get the bone). Trim off excess fat and set aside. Place the meat in a thick-walled pan very tightly so that you have to pour in less water.

Pour in boiling water until it barely covers the meat. Bring to a light boil, skim off the foam. Reduce the heat to low until there is virtually no boiling. Close the lid and simmer for 2 hours.

Remove the boiled meat with a slotted spoon and place in a colander or sieve to allow the remaining broth to drain. There will be little broth. You need to remove the fat from it and serve it in small bowls, after salting, peppering and sprinkling with herbs.

Grind the cumin and coriander, cut the onion into thin half rings, rinse with cold water, sprinkle with lemon or pomegranate juice. Cut the tomatoes into thin half rings.

Cut the lamb fat into small pieces and similarly cut the fat tail fat. Melt all the fat in a cauldron down to the cracklings; remove the cracklings with a slotted spoon. Fry the pieces of meat in hot fat over high heat until golden brown.

Use a slotted spoon to place the pieces of meat onto a plate. Immediately, while the meat is hot, salt, pepper and sprinkle with ground spices. Garnish with cilantro sprigs.

Onions and tomatoes can be placed on top of the meat, sprinkled with red pepper, or served separately.

For jizz, it is best to choose ribs, loin, and kidney parts of lamb, where the meat is very tender, with a bright taste and quite fatty. Although, for example, in Bukhara, jiz is prepared from pulp, cut into thin pieces, and fried for just a couple of minutes.

Day 2️⃣5️⃣1️⃣
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Do businessmen always rest?
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I spoke to a friend yesterday:
Familiar: Well, you’re already resting, right?
I: Um, no. Only 16:00, still 4 hours to work. And what?
Familiar: You say that you work 2 hours a day and in general, the businessmen I know constantly relax or go to some seminars.
I: Sometimes 2 hours or even 30 minutes are really enough for me to complete work tasks, sometimes even 8 are not enough. I don’t want to stand still, and now I’m planning changes in 1 project and thinking about launching another one. Do you think it will somehow resolve itself? My team implements the strategy, and I, along with some of the team members, have to think about it and plan everything. But if a businessman only constantly rests, this is really very strange...
Familiar: Clearly, you are not a businessman, but a hard worker, like ordinary working people.
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I have 3 questions:
1️⃣ Who said that businessmen always relax and don’t worry about anything at all?
2️⃣ At what point does a businessman who works 2-8 hours become bad?
3️⃣ Are businessmen not ordinary people? Then who?
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Guys, businessmen are the same simple people as office workers, but with a slightly different way of thinking, level of development, etc. The fact that they work is normal. The fact that they can/want to work hard is great.

0h. 10 min.

Preparation

0 h. 30 min.

Prepare

103Kcal / 100 g

Calorie content

Lactose free, Festive

Cooking jizz-biz is a matter that requires close attention; you should not be distracted from it, so as not to overcook it. This is why it is important to prepare all the ingredients in advance and place them in the correct order. To serve jiz-biz, choose your favorite side dish; this dish goes very well with cereals, for example, couscous or rice.
June is the time of Sabantuy among the Bashkirs and Tatars, a time when food is most often cooked over an open fire. One of the dishes that has taken root and pleases the tables is the dish of the Caucasian shepherds - jiz-biz. A dish that does not require much time, skill or ingredients, it is prepared from lamb liver. There are different variations of using a set of liver, and for fullness of taste and satiety, I serve this dish with delicious couscous. Another fusion version of North Africa and the East.

Jiz-byz is a famous dish of Kyrgyz and Azerbaijani cuisine. There is “Chyz-Byz” as a variant of the name, but this is a matter of rumor. Yes, yes, exactly hearing. According to these peoples, when cooking meat in a frying pan, it creates exactly such sounds as “Jiz-byz” or “Chyz Byz”. In Kyrgyz cuisine, a dish is prepared from sheep meat, and in Azerbaijani cuisine, a dish is prepared from lamb offal.

You shouldn't move too far from the pan during cooking. It is necessary to keep everything under control all the time, stir and add ingredients one by one. Jiz-byz, cooked over a fire, smelling of smoke - undoubtedly delicious. But you can cook it in your apartment - the result will be great!

Prepare all the necessary ingredients.

Cut the fat tail into small pieces and place in a well-heated frying pan. Fry it until golden brown and remove from the pan, leaving only the rendered fat.

Cut the lamb into small long strips and place in a frying pan with fat.

At first, the meat will release juice and, together with fat, forms a lot of liquid. The meat will be steamed well, and later will begin to fry and acquire a ruddy color. Stir occasionally to ensure the meat cooks evenly.

Add salt, ground allspice and black pepper, turmeric, cumin and rosemary to the pan to taste. When the meat acquires an appetizing color, add vegetables: onions and garlic. Cut the onion into half rings, finely chop the garlic or mince it with a garlic press.

After two minutes, add finely chopped herbs and place cherry tomatoes in the center. The tomatoes will give juice, stir the meat and evaporate the resulting liquid a little, and you can remove it from the heat - the jiz-byz is ready.

Fans of unprimitive cuisine will highly appreciate the taste of the Azerbaijani dish called jiz-byz. The roast recipe fully reflects the life and traditions of its homeland. Not every Russian will agree to try this unusual dish, because it is prepared from bovine offal. So, read on to learn how to prepare jiz-byz according to Azerbaijani recipes.

Jiz-byz - what is it?

Jiz-byz is a hearty dish of shepherds, which has come to us through centuries and many years of experience of oriental cooks. And they really know a lot about meat dishes! This aromatic dish of Azerbaijani cuisine has an amazing taste (it is popular not only in Azerbaijan, but also in Kyrgyzstan). Unlike Kyrgyz cuisine, lamb in the Azerbaijani jiz-byz recipe can be replaced with liver. Additionally, the following recipes include a variety of fresh herbs and vegetables.

Peculiarities

The traditional Azerbaijani dish is prepared exclusively in a cast iron cauldron. Thanks to this cooking method, you can get well-fried juicy meat with an appetizing crust. Vegetables are added to the dish only at the last stage. If you season jiz-byz with a good portion of chili pepper, the roast will turn out spicy and truly oriental. As for other spices, you shouldn’t overdo it - just add a little cumin, coriander or other favorite spice. Although, if you want to experiment, let your imagination run wild and create your own spicy flavor by adding spices to your roast as you see fit.

Recipe for jiz-byz with liver and vegetables

So, we will need the following ingredients according to the list:

2 lamb hearts;
300 grams of lamb liver;
300 grams of lamb lung;
250 grams of lamb fat;
3 pieces of onions;
5 pieces of sweet bell pepper;
2 pieces of chili pepper;
1 teaspoon cumin;
1 teaspoon coriander;
1 teaspoon freshly ground black pepper;
700 grams of ripe tomatoes;
3 garlic cloves;
fresh herbs (to taste);
table salt (optional).

That's the whole list of products. Either way, you can modify it by adding or subtracting ingredients as you wish.

Step-by-step preparation

First you need to peel the onions, cut each onion in half, and chop into thin half rings. Next we move on to the tomatoes - they need to be washed under running water, then cut into small cubes.

Red sweet peppers should also be washed and cut in half, then remove the seeds and stalks. Then the pepper needs to be cut into small cubes.

We take the cauldron. It must be preheated and greased with lamb fat. We send the crushed heart into it (you first need to remove the film from it and remove the veins). Next, fry the meat until golden brown. The turn of the tender liver has come - we also send it to the cauldron, having previously washed and removed all kinds of veins and films. After the liver, add the lung.

When the meat has set sufficiently and is covered with a golden brown crust, you need to pour chopped vegetables into a deep cauldron. Cover it with a lid and leave the contents to simmer over low heat for about half an hour.

Then (after half an hour, as stated earlier), you need to remove the lid, add finely chopped chili peppers, garlic and herbs into the cauldron. And only lastly, add a variety of spices, salt and pepper to the roast at your discretion.

Next, mix the ingredients thoroughly, simmer for another five minutes, then remove from heat. The finished dish is best served hot - a hearty lunch or dinner will definitely please men and everyone who is delighted with spicy meat dishes.

Hearty roast chicken recipe

Let's deviate slightly from the traditional recipe and adapt it to Russian realities. The recipe for jiz-byza with potatoes and chicken giblets will be a discovery for many Russians - it is much easier to prepare, and the taste is in no way inferior to the traditional Azerbaijani dish!

So, you will need:

2 kilograms of chicken by-products;
1 kilogram of potatoes;
200 grams of lard;
300 grams of onions;
150 ml vegetable oil;
saffron, ground black pepper, salt - all to taste;
30 grams of greens of your choice.

Cooking method

Preparing jiz-byz from presupposes the availability of free time, since the process can take a good half of the day) begins with the preparation of offal:

First the kidneys: they are soaked in clean cold water until they lighten. Then they need to be cut in half, excess vessels and films removed. Pieces of kidneys (you can cut them smaller if desired) are sent to a large container and filled with water. You need to squeeze them several times in liquid and change the water. The process of soaking the buds can take about 6 hours (you need to change the water every hour).
Then we rinse the lungs by filling with water and pouring it out. You need to repeat until the water becomes clear. Next, chop, place in a saucepan, add clean water, and boil for one hour after boiling. After this, drain the broth.
Let's start with the hearts. Cut in half and rinse thoroughly under cold water.
Wash and clean the liver, cut it in half.

First you need to wash and peel the potatoes, cut them into large cubes.
Peel the onions and cut into half rings.

Now you can proceed directly to preparing the dish:

Cut the lard into large pieces.
Place a cauldron on high heat, heat it with a quarter of the lard and vegetable oil.
Place the potatoes in a preheated cauldron, fry them until a pleasant golden hue appears, stirring constantly. Place the finished potatoes on a dish.
Place the onion in the lard melted in a cauldron, fry until light yellow, and add to the potatoes.
Next, you need to add the remaining lard and vegetable oil to the cauldron and turn the heat to medium. Place the heart and cook it for five minutes, covered.
Add the lung pieces to the cauldron, stir, and continue cooking for a few more minutes. During the cooking process, add saffron and mix everything again.
Next, add the kidneys to the cauldron and cook for another two to three minutes. Then - the liver. Continue cooking, covered, stirring constantly, for about five more minutes.
The final steps are to add salt, sprinkle with freshly ground black pepper (or a mixture), stir and remove from heat.
To keep the potatoes warm when serving, it is better to heat them in a cauldron. This will not take much time: 2-3 minutes.

Roast is always served hot with chopped herbs and onions. Here is the recipe for jiz-byz. Photos of the dish can be found in the article.

Recipe for jiz-byz from Stalik Khankishiev

The author of cookbooks, as well as a writer and photographer, Stalik Khankishiev wrote that cooking in a large concave frying pan without sides called sozh is a real pleasure. He also mentioned that the ultimate dream of his old age would be the opportunity to live in a quiet eastern town and cook jizz-byz. Stalik Khankishiev’s recipe is another way to love the world and give a piece of yourself to your loved ones, because he did his best and came up with an original recipe for this oriental dish, which will definitely conquer experienced meat eaters.

Ingredients

So, for cooking we will need: fat tail, lamb flank, onions, potatoes, offal (lung, liver, heart), cherry tomatoes, rosemary, garlic, pepper, salt.

Let's start cooking

So, first you should visit the local market and buy the simplest products, among which, as Stalik says, the most expensive is a piece of fat tail. After all, fat tail fat serves as the starting point in a cook’s recipe. It should be cut into thin strips and placed on a heating metal, then stir frequently. This heating will allow us to obtain the fat necessary for cooking. While the fat tail is heating up, you can cut the onion into feathers, along the meridian. According to Stalik, there should be a lot of onions.

The flank, which can also be found on the market, must be cleaned of film. This manipulation will allow the cook to get a thin piece of meat out of it. Without film, it will fry for literally twenty minutes.

Cooking steps

So, you need to distribute the onions and lard to the edges of the frying pan and wait for more fat to accumulate in the center, into which, in fact, you need to lower the meat.

While the meat and onions are sizzling in the frying pan, take the peeled potatoes, cut them not all the way, and then plan the resulting scallops directly into soot. If desired, you can add salt and pepper to taste. At the same time, do not forget about stirring, we do not want to burn the food.

The lamb heart does not fry for long - about 10 minutes.

We lower the pre-boiled lung with several sprigs of rosemary.

“Even so,” Stalik laughs, “it’s not customary in Baku, they simply don’t have rosemary,” he counters the counter question. The smell of Mediterranean countries, the author notes, will come in handy here.

After adding cherry tomatoes comes the turn of aromatic garlic, cut lengthwise into several pieces.

The tender liver, according to the jiz-byz recipe, needs to be added last, because it should not be fried, but only lightly browned in a delicious tandem of salt, black pepper and cilantro.

So a gorgeous, aromatic dish is ready, which can be served on a large plate, and if desired, simply wrapped in pita bread for an even more oriental flair.