Jiz-byz: recipe for cooking in Azerbaijani style. ZHIZ-BYZ: delicious dish and video in a new format Jazz jizz beef recipe

When I retire, or rather, even before I retire, I will make friends with the leadership of any small and warm town. I won’t make very many friends - just enough so that every morning I was allowed to sit on a low stool in front of the city fast food restaurant and put a small kerosene stove in front of me, and on it put a large concave frying pan without sides - soot.

I would get up early in the morning, try on an aerodrome cap, comb my mustache and go to the market to buy the most simple products, among which the most expensive would be a piece of fat tail. I really need this piece to start the labor process. I would cut it into strips and place the strips on the hot metal and stir them often so that they release some of the fat and golden. By that time I would already have an onion cut in a special way - into feathers, along the meridian. Lots of onions - don’t argue with me - that’s how it’s supposed to be!

I would also buy flank meat. If you separate the films from it, you can find a thin layer of meat underneath. Without films, this meat is wonderful - it fries in exactly twenty minutes, time it! I would move the onions and lard to the edges of the frying pan, wait a little until a saucer of fat accumulates in its center, and I would lower the meat into this hot fat so that it would sizzle, sizzle and attract the attention of the first passers-by.

While the meat and onions are back and forth, I would take a peeled potato in my palm, cut it not all the way, and then plan the resulting “scallops” directly into the frying pan. You can add salt and pepper, but don’t forget to stir in time! I need to fry, brown, and not burn the food.

The lamb's heart is small, still warm - it will fry in about ten minutes, just time it!

Along with the pre-boiled lung (cut into pieces and boil, and then cut into strips, like other products), I would put a few sprigs of rosemary into the pan.
So what if no one does this in Baku? They don't have rosemary - so they don't make it. If they had planted a few bushes, they would have had them. There would be rosemary, marjoram, sage and whatever other herbs you want with a magical aroma. Well, why not give our simple and uncomplicated food a pleasant Mediterranean flavor?

It’s funny to say, but in Baku they don’t even add tomatoes to jiz-byz! And I would add a dozen of these little ones, I know why I need them there, I know when I will need them! After all, I have something in store, yes, and I also have a glass.

Eh, what kind of aroma will come out when I put a head of garlic, cut along the meridian, in the place where the tomatoes were just fried, huh? Do you know what the scent is?

Well, tramps, why are they crowded together? We didn’t know that the liver should be put in last, right? Why fry this liver, it should only feel the fire, turn pale from the meeting with the beautiful - salt, black pepper and cilantro!

But nothing could be more tender than this liver, why overcook it? And come on, come on, put your plates, put your money over there! And you, my old friend, sit down - I have another stool with me, a folding one. While I wrap our breakfast with you in pita bread... Hey, hey! Young man! Tomatoes are not for you! There's not enough for everyone! This is for my friend and I as a snack. There, in the bag, look, there is something wrapped in newspaper. Yeah! Pour it up!

You know, friend, they also sell saj frying pans in Moscow, I saw them myself at the market. There are simple ones, like mine, only a little smaller. And there are glamorous ones, probably for restaurants. On the stand, under the saj, there is a plate for coals, with lids. Yes! Of course, you need to ignite it with oil, grease it with oil, and even ignite it until it turns black - cook it - I don’t want it - bring it to the guests’ table while it’s hot!

Jiz byz is a dish of shepherds, which they ate and eat on their long journeys through the pastures. Giblets cannot be stored for a long time, which is why jiz-byz is quickly prepared and eaten immediately. Jiz-byz is prepared in a saj or in a cauldron; at home, you can use a large, heavy frying pan (cast iron).

Ingredients for making jiz-byz:

Lamb liver (liver, heart, lung) - 1 piece
Fat - 100-200 grams
Onions - 2-3 pieces
Bell pepper - 4-5 pieces
Chili - 1-2 pieces
Greens (cilantro, dill, basil) to taste
Jeera (cumin) - 1 teaspoon
Coriander - 1 teaspoon
Black pepper - 1 teaspoon
Salt to taste
Tomatoes – 700 grams
Garlic - 2-3 cloves

How to prepare jizz-byz:

Peel the onion and cut into half rings. Tomatoes need to be cut into cubes. Coarsely chop the pepper. If you use peppers of different colors, the dish will turn out brighter.

Cut the tail fat into pieces of 3-4 centimeters. Heat up the cauldron and put pieces of fat into the already heated one to melt them half as much as possible. Throw your heart into the cauldron first. To do this, first remove the films, fat and cut into large pieces. Remove the film from the liver and cut out the ducts and cut into cubes. Do the same with the lungs.

Without removing the roast or making the fire smaller, add giblets and vegetables to the cauldron every 2-3 minutes in the following order: heart, liver, lungs, vegetables. Place the onion last and, without disturbing, cover the cauldron with a lid, reducing the heat to low. Everything should simmer for about half an hour.

Chop the garlic and chop the chili finely, clean it from seeds and leaves, as they are the hottest. Chop herbs to taste (cilantro, basil, parsley). IN original version use cilantro. After a while, open the lid, add chili pepper, chopped herbs, salt and add spices to taste, then mix well, close the lid and simmer for another 5-6 minutes.

Serve this dish hot right away!

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 unusual dish, because it is prepared from bovine offal. So, read on about how to prepare jiz-byz according to Azerbaijani recipes.

Jiz-byz - what is it?

Jiz-byz is hearty dish shepherds, which has come down to us through centuries and many years of experience of oriental cooks. And they really know a lot about meat dishes Oh! Fragrant dish 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

Cooking a traditional dish Azerbaijan 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 for 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. Ready dish It 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 traditional recipe and adjust 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, black ground pepper, salt - everything 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 brighten. 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, rinse thoroughly 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 to the cauldron, vegetable oil, 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 tried his best and came up with original recipe 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 preliminary 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 it's ready, gorgeous aromatic dish, which can be served on a large plate, and if desired, simply wrapped in pita bread for an even more oriental flair.

Cut the meat into chunks portioned pieces with the bone almost on the kahd (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 add 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, pepper 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.