Zhal

Ingredients

 * 5 kg zhal
 * 125 g of salt

Directions

 * 1) Zhal is an oblong accumulation of fat in the undercrest part of the horse's neck. It is cut off with a thin flesh layer, rubbed with dry salting mixture and put in a pan for salting. Then it is dried up during 10 hours.
 * 2) Zhal can be smoked and dried. Before boiling zhal ls soaked in cold water; then it is boiled on slow fire for 2 hours.
 * 3) Zhal is served both hot and cold cut in slices, decorated with rings of onion.