Millet with fat tail fat
3 servings
30 minutes
Buckwheat with lamb fat is a dish infused with the spirit of Siberian cuisine. Simple yet rich in flavor, it embodies the traditions of Russian hospitality and rural comfort. The grains roasted in melted lamb fat acquire a deep, rich nutty aroma, while golden onions and garlic add a hint of spiciness. This dish warms on cold winter evenings and is prepared at friendly gatherings or family dinners. It wonderfully combines simplicity in preparation with richness in taste, while herbs add freshness and complete the composition. Buckwheat with lamb fat is not just food; it's part of a history passed down through generations, connecting traditions and taste memories.
1
Rinse the millet in warm water, preferably by hand, to remove bitterness as much as possible. Drain the water.
- Millet: 1 glass
2
In a pan (preferably cast iron), we melt lamb fat, cutting it into several pieces. We leave the cracklings in the pan.
- Lamb tail fat (kurdyuk): 70 g
3
At this time, we chop the onion (half a head will be enough). We mince the garlic and our favorite herbs.
- Onion: 0.5 head
- Garlic: 1 clove
- Fresh herbs: 1 bunch
4
Fry the onion until very golden, but do not burn it. Add garlic and fry for another 20 seconds.
- Onion: 0.5 head
- Garlic: 1 clove
5
Add millet, fry for 3-5 minutes (essentially roasting the grain). Pour in water at a ratio of 3:1. Increase the heat to maximum and evaporate the water. Once the water has evaporated, turn off the heat, cover with a lid, wrap with a towel, and let it steam.
- Millet: 1 glass
- Salt: to taste
- Ground black pepper: to taste
6
When the millet is ready, stir it and sprinkle with chopped greens.
- Fresh herbs: 1 bunch
