Zhaya — Print Recipe — The Culinary Codex

Salted and smoked horse hip meat, air-dried to intensely savory perfection, sliced thin as a prestigious appetizer.

Ingredients

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.