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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Beshbarmak (Kyrgyzstan): Thinly sliced cured fat is layered with boiled horse meat and noodles
Kazy-karta (Kazakhstan): Cured fat is sliced and served cold as an appetizer with vodka
Kumys preparation (Mongolia): Small pieces flavor fermented mare's milk during secondary fermentation
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