Recipes with Tail Fat

Tail fat – recipe ingredient

Tail fat - round-shaped fat deposition on the sacrum and on the first 5 vertebrae from the tail in sheep. In special fatty breeds, fat can weigh up to 30 kg, and in ordinary - not more than 5-10 kg. In the east, tail fat is used for cooking pilaf and other meat dishes. It is also added in the preparation of some sweets and tea.

Shah-pumpkin - recipe with photo, Uzbek cuisine
Shah-Pumpkin

Shah-pumpkin - a recipe for cooking meat in a pumpkin with onion, fat and spices.

Chickpea bulgur pilaf - recipe with photos, Turkish cuisine
Chickpea Bulgur Pilaf

Chickpea bulgur pilaf is a recipe for Turkish cuisine, it may seem to someone that pilaf is boring and monotonous, but not in Turkey.

Lamb ribs with onions - recipe with photos, Azerbaijani cuisine
Lamb Ribs with Onions

Lamb ribs with onions - a recipe for Azerbaijani cuisine, everything is very simple - ribs, onions and spices, you can cook in nature.

Potato kugel - recipe with photo, Jewish cuisine
Potato Kugel

Potato kugel is a recipe for Jewish cuisine, kugel is a lifesaver for the hostess.

Pumpkin manti - recipe with photo, Uzbek cuisine
Pumpkin Manti

Pumpkin manti - a recipe for an Uzbek dish of manti with pumpkin, grease with butter after cooking.

Samsa with meat - recipe with photo, Uzbek cuisine
Samsa with Meat

Samsa with meat - a recipe for Uzbek cuisine, for samsa, you can take the pulp of lamb or beef.

Uzbek pilaf - recipe with photo
Uzbek Pilaf

Uzbek pilaf is made from lamb, sometimes from beef, and sometimes Uzbek pilaf is cooked with the addition of dried fruits.