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Jiz Byz

Make a mouthwatering Central Asian dish — it's delicious! Jiz byz is a traditional dish of Uzbekistan, Azerbaijan, and Kyrgyzstan. It's essentially a hearty fry-up of lamb offal with potatoes and onions — filling, tasty, and full of character. Just keep in mind that it takes time to soak the offal beforehand.

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Jiz byz
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 9 g
Fats 48 % 14 g
Carbohydrates 21 % 6 g
197 kcal
GI: 100 / 0 / 0
  • Start by prepping the offal. Soak the kidneys in clean cold water until they turn pale. Cut them into pieces, trimming away everything you don't want — vessels and membranes — then cut the remaining flesh into medium chunks about 3 cm on a side. Put the kidney pieces in a large container, cover with water, and squeeze them gently by hand a few times right in the water. Change the water for fresh every hour; soaking takes about 6 hours total. Rinse the lung several times, filling it with water and pouring it out, until the water runs clear. Then cut the lung into pieces about the same size as the kidneys and heart, transfer it to a pot, cover with clean water, and simmer for 1 hour over medium heat after it comes to a boil; drain off the broth. Cut the heart in half, rinse it well under running water to remove any blood clots, and cut it into pieces the same size as the kidneys. Trim the vessels and membranes from the rinsed liver and cut it into pieces like the rest of the offal. Prep the vegetables too: peel and wash the potatoes and cut them into large cubes; peel the onions and cut them into half-rings (or quarter-rings if the onions are large). Now on to the main cooking: 1. Cut the tail fat into large chunks. 2. Set a kazan (heavy pot) over high heat and warm it up with a quarter of the tail fat and half the vegetable oil. 3. Add the potatoes to the hot pot and fry until golden, stirring now and then, then transfer them to a dish. 4. Add the onion to the fat left in the pot, fry until golden, and add it to the potatoes. 5. Add the remaining tail fat and vegetable oil to the pot and lower the heat to medium. Add the heart, cover, and cook for 5 minutes. 6. Add the lung pieces, stir, and cook another 3 minutes. Add the saffron partway through and stir again. 7. Add the kidneys and cook another 3 minutes. 8. Add the liver and cook everything together, covered and stirring occasionally, for 5 minutes. 9. Season with salt and freshly ground black pepper, stir, and take off the heat. 10. Stir in the reserved potatoes and onion and return to the heat for another 1–2 minutes to warm the potatoes through. Serve hot, topped with chopped fresh herbs and sliced red onion. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Saffron - 310  kcal/100g
  • Brains (beef, pork, lamb) - 92  kcal/100g
  • Tripe - 120  kcal/100g
  • Brain sausage - 342  kcal/100g
  • Offal - 170  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken fat - 897  kcal/100g

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