«Qaryn kombe». How to prepare this dish? | Taste Kazakhstan

Cut off excess fat from the cow's or horse stomach, leaving some for juiciness.

Salt the outside of the stomach well.

Dip the stomach in kumus and leave for 10 to 15 minutes, turning it over halfway through.

Cut the Kaz sausage into equal four parts.

Add fresh vegetables to the stomach along with the sausage.

Add a little more seasoning to the mixture inside the stomach.

Trim the tips of the stomach to prevent spillage.

Seal the stomach tightly.

Prepare a Kazan by heating it up for cooking.

Place the stuffed stomach in the Kazan with boiling water.

Cover the Kazan tightly with a lid and cook for almost four hours in its own juice.

Equipment Needed

Dietary

Allergens