Recipe for Jiz-Biz. Calorie, chemical composition and nutritional value.

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Prepared by: Oksana Gorshkova

03/17/2019 Cooking time: 45 min

A bright and tasty dish of Azerbaijani cuisine made from lamb liver. “Jizz-byz” - this is the sound made by pieces of fresh offal when they fall into a cauldron with hot fat. The aroma, juiciness, taste - you'll lick your fingers!

Jiz-byz - what is it?

Jiz-byz is a hearty dish of shepherds, which has come to us through centuries and many years of experience of oriental cooks. And they really know a lot about meat dishes! This aromatic dish of Azerbaijani cuisine has an amazing taste (it is popular not only in Azerbaijan, but also in Kyrgyzstan). Unlike Kyrgyz cuisine, lamb in the Azerbaijani jiz-byz recipe can be replaced with liver. Additionally, the following recipes include a variety of fresh herbs and vegetables.

Peculiarities

The traditional Azerbaijani dish is prepared exclusively in a cast iron cauldron. Thanks to this cooking method, you can get well-fried juicy meat with an appetizing crust. Vegetables are added to the dish only at the last stage. If you season jiz-byz with a good portion of chili pepper, the roast will turn out spicy and truly oriental. As for other spices, you shouldn’t overdo it - just add a little cumin, coriander or other favorite spice. Although, if you want to experiment, let your imagination run wild and create your own spicy flavor by adding spices to your roast as you see fit.

Recipe for jiz-byz with liver and vegetables

So, we will need the following ingredients according to the list:

• 2 lamb hearts;
• 300 grams of lamb liver;
• 300 grams of lamb lung;
• 250 grams of lamb fat;
• 3 pieces of onions;
• 5 pieces of sweet bell pepper;
• 2 pieces of chili pepper;
• 1 teaspoon cumin;
• 1 teaspoon coriander;
• 1 teaspoon freshly ground black pepper;
• 700 grams of ripe tomatoes;
• 3 garlic cloves;
• fresh herbs (to taste);
• table salt (optional).

That's the whole list of products. Either way, you can modify it by adding or subtracting ingredients as you wish.

Nutritional and energy value:

Step-by-step preparation

First you need to peel the onions, cut each onion in half, and chop into thin half rings. Next we move on to the tomatoes - they need to be washed under running water, then cut into small cubes.

Red sweet peppers should also be washed and cut in half, then remove the seeds and stalks. Then the pepper needs to be cut into small cubes.

We take the cauldron. It must be preheated and greased with lamb fat. We send the crushed heart into it (you first need to remove the film from it and remove the veins). Next, fry the meat until golden brown. The turn of the tender liver has come - we also send it to the cauldron, having first washed and removed all kinds of veins and films. After the liver, add the lung.

When the meat has set sufficiently and is covered with a golden brown crust, you need to pour chopped vegetables into a deep cauldron. Cover it with a lid and leave the contents to simmer over low heat for about half an hour.

Next is the turn of the greens - they need to be washed and finely chopped. Also peel and chop the garlic cloves.

Then (after half an hour, as stated earlier), you need to remove the lid, add finely chopped chili peppers, garlic and herbs into the cauldron. And only lastly, add a variety of spices, salt and pepper to the roast at your discretion.

Next, mix the ingredients thoroughly, simmer for another five minutes, then remove from heat. The finished dish is best served hot - a hearty lunch or dinner will definitely please men and everyone who is delighted with spicy meat dishes.

How to cook “Jiz-byz”

Prepare the necessary ingredients.

Rinse the lungs and boil until soft. Rinse the entire liver thoroughly, dry thoroughly and cut into large pieces.

Cut the onion into feathers.

Heat oil in a cauldron. If you have it, add fat tail fat and render the cracklings. Then remove the cracklings with a slotted spoon. Place pieces of kidneys and hearts into the oil. Fry, stirring, until lightly browned. Add the lungs and let them brown a little.

Add the onion and let it brown a little. Add potatoes in thin slices. Fry, stirring, until the potatoes are lightly crusted.

Move the ingredients apart and place a head of garlic cut crosswise on the bottom of the cauldron. Let it cook. Add sprigs of fresh rosemary. Fry for a couple more minutes.

Add the liver and fry until it sets. Then season generously with salt and pepper. Fry a little more, stirring constantly, so that the liver remains pink inside.

Serve “Jiz-byz” hot, with fresh herbs, fresh tortillas, tomatoes and hot peppers. Red wine will perfectly complement the dish.

Hearty roast chicken recipe

Let's deviate slightly from the traditional recipe and adapt it to Russian realities. The recipe for jiz-byza with potatoes and chicken giblets will be a discovery for many Russians - it is much easier to prepare, and the taste is in no way inferior to the traditional Azerbaijani dish!

So, you will need:

• 2 kilograms of chicken by-products;
• 1 kilogram of potatoes;
• 200 grams of lard;
• 300 grams of onions;
• 150 ml vegetable oil;
• saffron, ground black pepper, salt - all to taste;
• 30 grams of greens of your choice.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Ground black pepper – 255 kcal/100g
• Saffron – 310 kcal/100g
• Brains (beef, pork, lamb) – 92 kcal/100g
• Brain sausage – 342 kcal/100g
• By-products – 170 kcal/100g
• Offal – 120 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Greens – 41 kcal/100g
• Fresh frozen soup greens in packaging – 41 kcal/100g
• Fat tail fat – 897 kcal/100g

Calorie content of foods: Meat by-products, Potatoes, Fat tail fat, Onions, Vegetable oil, Saffron, Ground black pepper, Salt, Herbs

Cooking method

Cooking jiz-byz from chicken giblets (the recipe assumes you have some free time, since the process can take a good half of the day) begins with preparing the offal:

1. First the kidneys: they are soaked in clean cold water until they lighten. Then they need to be cut in half, excess vessels and films removed. Pieces of kidneys (you can cut them smaller if desired) are sent to a large container and filled with water. You need to squeeze them several times in liquid and change the water. The process of soaking the buds can take about 6 hours (you need to change the water every hour).
2. Then we rinse the lungs by filling with water and pouring it out. You need to repeat until the water becomes clear. Next, chop, place in a saucepan, add clean water, and boil for one hour after boiling. After this, drain the broth.
3. Let's start with the hearts. Cut in half and rinse thoroughly under cold water.
4. Wash and clean the liver, cut it in half.

Next, according to the recipe for jiz-byz in Azerbaijani with potatoes, you need to prepare vegetables:

1. First you need to wash and peel the potatoes, cut them into large cubes.
2. Peel the onions and cut into half rings.

Now you can proceed directly to preparing the dish:

1. Cut the lard into large pieces.
2. Place a cauldron on high heat, heat it with a quarter of the lard and vegetable oil.
3. Place the potatoes in a preheated cauldron, fry them until a pleasant golden hue appears, stirring constantly. Place the finished potatoes on a dish.
4. Place the onion in the lard melted in a cauldron, fry until light yellow, and add to the potatoes.
5. Next, you need to add the remaining lard and vegetable oil to the cauldron and turn the heat to medium. Place the heart and cook it for five minutes, covered.
6. Add the lung pieces to the cauldron, stir, and continue cooking for a few more minutes. During the cooking process, add saffron and mix everything again.
7. Next, add the kidneys to the cauldron and cook for another two to three minutes. Then - the liver. Continue cooking, covered, stirring constantly, for about five more minutes.
8. The final steps are to add salt, sprinkle with freshly ground black pepper (or a mixture), stir and remove from heat.
9. To keep the potatoes warm when serving, it is better to heat them in a cauldron. This will not take much time: 2-3 minutes.

Roast is always served hot with chopped herbs and onions. Here is the recipe for jiz-byz. Photos of the dish can be found in the article.

Next, we offer you an original and unique recipe that has received a large number of positive reviews, because it turns out great every time.

Step by step

1. Jiz byz is a dish of shepherds, which they ate and eat on their long journeys through the pastures.
2. Giblets cannot be stored for a long time, which is why jiz-byz is quickly prepared and eaten immediately.
3. Lamb offal is a storehouse of vitamins, flavors and a joy for the table.
4. You can use any liver - peritoneum, kidneys and eggs of a ram (prepared for the male variation of jiz-byza).
5. Jiz-byz is prepared in a saj or in a cauldron; at home, you can use a large heavy frying pan (cast iron) or a wok.
6. The recipe I proposed for jiz-byza is based on the recipe of Hakim Ganeev.
7. Cut the onion into half rings.
8. Cut the tomatoes into cubes.
9. Coarsely chop the pepper.
10. Ideally, use multi-colored peppers - they will make the dish even brighter.
11. Cut the tail fat into pieces of 3-4 cm.
12. Place pieces of fat into a heated cauldron to render them half as much as possible.
13. In the meantime, start working with offal.
14. The most important thing in this dish is the sequence of placing them in a cauldron (saj), since offal is cooked for different amounts of time.
15. The first thing to go into the cauldron is the heart.
16. Trim off excess films and fat and cut into large pieces.
17. Remove the film from the liver and cut out the ducts and cut into cubes.
18. Slicing is also easy.
19. Without removing the roast or reducing the heat, add giblets and vegetables to the cauldron every 2-3 minutes in the following order: heart, .
20. .
21. .
22. .
23. .
24. .
25. liver, lungs.
26. .
27. .
28. .
29. .
30. .
31. .
32. vegetables.
33. Add the onion last and, without disturbing, tightly close the cauldron with a lid, reducing the heat to low.
34. Leave to simmer for 20-30 minutes.
35. Chop the garlic, finely chop the chili, carefully removing the seeds and leaves (they are the hottest).
36. Chop herbs to taste (cilantro, basil, parsley).
37. The classic option is to use cilantro.
38. After a while, open the lid, add chili pepper, chopped herbs, spices, salt and pepper, stir, close the lid and simmer for another 5-6 minutes.
39. Jiz-byz prepares quickly.
40. It should be served immediately, piping hot, sprinkled with herbs on top.
41. The dish is rich, aromatic and spicy.
42. Jiz is not a heavy dish, as it combines different versions of liver and a large amount of vegetables, and a minimum of fat is used.
43. If you can't find fat tail fat, you can use cottonseed oil or any vegetable oil.
44. Jiz-byz is a dish worth your attention, an excellent solution for a company of 4-6 people.
45. Bon appetit!

Recipe for jiz-byz from Stalik Khankishiev

The author of cookbooks, as well as a writer and photographer, Stalik Khankishiev wrote that cooking in a large concave frying pan without sides called sozh is a real pleasure. He also mentioned that the ultimate dream of his old age would be the opportunity to live in a quiet eastern town and cook jizz-byz. Stalik Khankishiev’s recipe is another way to love the world and give a piece of yourself to your loved ones, because he tried his best and came up with an original recipe for this oriental dish, which will definitely conquer experienced meat eaters.

Let's start cooking

So, first you should visit the local market and buy the simplest products, among which, as Stalik says, the most expensive is a piece of fat tail. After all, fat tail fat serves as the starting point in a cook’s recipe. It should be cut into thin strips and placed on a heating metal, then stir frequently. This heating will allow us to obtain the fat necessary for cooking. While the fat tail is heating up, you can cut the onion into feathers, along the meridian. According to Stalik, there should be a lot of onions.

The flank, which can also be found on the market, must be cleaned of film. This manipulation will allow the cook to get a thin piece of meat out of it. Without film, it will fry for literally twenty minutes.