DO YOU WANT TO TRY RAW MEAT?

Don’t hurry to say no.

 What if it's "Ijjon" in Khorezm dialect or  "Tar-tar" in French? 

Are you curious about it now? 

Read till the end, maybe you will change your mind.

The world is full of various cuisines of different nationalities with their rich and delicious meals, but not all of them can boast of their unique and artistic dishes. 

In particular, cooking a delicious and original dish from raw meat is not something that everyone can do. 

Only the representatives of Khorezm and French cuisines have mastered it.

 
This dish, which is called “Ijjon” in Khorezm dialect and “Tar-tar” in French is prepared from the most delicious and valuable part of newly slaughtered mutton or beef - lahm, in local dialect, "sum". 

That is why, during the khanate period the dish was considered a valuable food and served only to the khans and nobles in Khorezm.

According to some sources, in France its history dates back to the XVII century, the period of King Louis XIV. 

Given that the period of the Khiva khanate in our country began in the XVI century, we can assume that the meal first appeared in Khorezm.

But that's just an assumption. 

Apart from its long history, there is another reason for the high value of this dish. In order to prepare it, the cook should have great skill, infinite patience and undivided attention. 

The cook puts the carefully selected fresh meat on a special “meat chopper” made from the trunk of a ghudjum tree and chops it constantly for several hours with an ax.

The French use a sharp knife instead of an ax and use both hands equally.

Today, the development of technology and a variety of equipments make the proccess easier. But while preparing ijjon, meat grinders or similar kitchen utensils are not used, as it can spoil the taste of the dish. 

After a while, fat, onion, salt and spices are added to the meat turn by turn. During the long process of preparation, the taste of the products is absorbed into the minced meat and the mixture turns into a soft mass due to the acid content of the onion. 

After placing it on a plate flat, even if you turn it upside down, it will not move or fall from the plate. And only then ijjan or tar-tar will be ready to serve. 

Khorezmians still cook this dish for their most valued guests. 

The French cuisine has enriched the ingredients with a variety of vegetables, and prepare it now even with fish. They also garnish it with eggs, which are raw, too.

Khorezm "Ijjon" and French "Tar-tar" is very high of calories, and this extrordinary dish is only for those who have a delicate taste and are not afraid of taking risks.

So, we return to our question. Do you want to take a risk? We warn you in advance that it is going to be a delicious risk!