500 grams of meat, 250 grams of mutton fat, salt - to taste.
Fresh mutton (beef, goat meat), cut into pieces of 50-60 g. Chop the bones and plenty of salt. Heat the fat. Remove the cracklings. Put the pieces of meat and fry until golden brown. Meat shift in an enamel bowl. Pour the fat, cool and close tightly. From this ratio of meat and fat this delicacy is prepared for future use in large quantities. Qovurdoq can be stored for several months, even on hot summer days.
Served as a cold appetizer of vegetable salads, and is also used in soups and main dishes. This is one of the oldest methods of preserving meat, which arose among the pastoral tribes. From qovurdoq can quickly prepare a shurpa (soup). Chop onion very thin rings. Put the rings in kosa (large bowl 0,5 l) and mash with your fingers. Qovurdoq crumble into small pieces. Mix qovurdoq with onion and pour over boiling water. Shurpa is ready. Qovurdoq - a great meal in the campaigns of far travel, picnics.
