This is a dish that can be unequivocally attributed to the very calorie in traditional Kazakh cuisine, made ​​from a piece of fatty mutton, bacon flavored fat-tailed. It is assumed that the fat can be replaced in the original recipe natural fat sheep. A piece of meat cut into small cubes, which are fried after. Then finely crumble the kidneys and the heart of the animal.


Twenty minutes into the vat is added sheep liver and chopped onion, salted, pepper, seasoned. Adding a special broth is allowed to make the best organoleptic qualities of the food. After the lid is closed, and the entire contents is prepared to simmer. Guests dish served in special deep bowls, called the ticket office.