Salted and smoked horse hip meat, air-dried to intensely savory perfection, sliced thin as a prestigious appetizer.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: sliced onions, fresh herbs
Accompaniments: flatbread, pickles
Instructions
-
1
Trim horse hip meat, leaving a layer of fat. Score the surface to allow seasoning to penetrate.
-
2
Rub meat thoroughly with salt, pepper, coriander, and garlic. Place in a container with bay leaves.
-
3
Cover and cure in the refrigerator for 3-5 days, turning daily.
-
4
Rinse off excess salt, pat dry, and hang in a well-ventilated area for 1 day to form a pellicle.
-
5
Cold-smoke the meat for 2-3 days at 25-30°C, or until deeply colored and firm.
-
6
Slice paper-thin against the grain to serve. Zhaya keeps refrigerated for weeks.
Did You Know?
In Kazakh tradition, zhaya from the hip is considered the most honorable cut and is reserved for the most respected elder at a dastarkhan.
Chef's Notes
Equipment Tips
- smoker or smoking setup
- curing container
- sharp knife
Garnishing
sliced onions, fresh herbs
Accompaniments
flatbread, pickles
The Story Behind Zhaya
Zhaya is part of the sogym tradition, the autumn slaughter and preservation of livestock for winter. The hip cut was prized for its balance of lean meat and fat, perfect for smoking and drying in the cold steppe air. Like kazy, zhaya is a prestige food that carries social meaning — serving it indicates the highest respect for a guest. The art of curing zhaya is passed down through generations.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!