Sur-Yet

Ingredients

 * 5 kg of horse-flesh
 * 200 g of salt

Directions

 * 1) Horse-flesh is cut off from bones, tendons, cartilages and fat are removed and the meat is cut in rectangular pieces 0,5–1 kg each, salted and kept in a cool place for 5–7 days.
 * 2) Then it is dried up during 10–12 hours.
 * 3) Sur-yet is smoked like zhal and zhaya and consumed only boiled.
 * 4) Before boiling it is waked in cold water.
 * 5) Sur-yet is boiled to readiness on slow fire during 2 hours.
 * 6) Before serving the table it is cut in thin slices, decorated with rings of onion and greens.