Fat tail fat is widely used in Central Asian and Caucasian cuisines. It not only gives the dishes a special taste, but is also very useful for the human body. It is used in cooking, folk medicine and cosmetology.
Despite the high calorie content, fat tail fat is included in the menu of some diets and the composition of preparations for body shaping. In the Caucasus, cereals are prepared for children with this product, because it strengthens the immune system and protects against colds and flu. And women with the help of a fat tail take care of skin and hair.
What is fat tail fat?
Translated from the Tatar language, "fat tail" means "tail". Fat tail fat is a deposit or sac located in rams in the region of the sacrum and lower vertebrae. But this valuable product accumulates only in large breeds of sheep, whose weight reaches 70-100 kg. They are called fat-tailed. On average, one sheep accumulates from 5 to 10 kg of fat, but in some cases the weight of deposits can reach 30 kg.
This fat contains many useful elements: beta-carotene, vitamins A, B, E, H, phosphorus, sulfur, selenium, esters of unsaturated and saturated fatty acids, natural lanolin. 100 g of product contains 897 kcal.
Fat tail fat is easily absorbed by the body, it maintains normal cholesterol levels, improves blood circulation, acts as an antioxidant, helps women restore hormones and alleviate the condition during menopause.
How to use fat tail fat in cooking?
The first mention of the use of lamb fat dates back to 3000 BC. Archaeologists have found drawings and mosaics depicting fat-tailed sheep in Sumerian cities. Such lard was popular among the Avars: they greased bread with it, fried food in fat, added dried and dried fat tail into the meat filling.
This unique product is used to prepare various dishes, but it gained great popularity in Uzbek cuisine, where it is even added to tea and desserts. It is impossible to imagine samsa and manti without lamb fat, it is also put in baking dough and kebabs. Delicious cracklings are made from lard; fat tail is an indispensable ingredient of Uzbek pilaf. Without it, it is impossible to make other delicious dishes: khanum, mash-atala, lula-kebab and dolma from grape leaves. Lamb fat is rarely used in European cuisine; it is usually mixed with vegetable oils.
This is an indispensable product for making homemade stew. It has the remarkable property of keeping other foods fresh even at room and high temperatures.
Fat tail fat is not so easy to find, so in some cases it can be replaced with cottonseed oil. Of course, this option is not suitable for roasts, pilaf and shurpa. And if it is not possible to buy this product often, you can melt it at home. In this form, it is stored no longer than 9 months, and fresh - 3 months.
