they say zhau, baur zhao is fat, but in fact i say, zhao-bou zhal is on slow fire.le call it zhalbaur, a balkar barbecue. well, this is not entirely correct, at least, because zhelbaum is prepared from the liver, and the liver is not marinated, but simply sprinkled with spices , wrapped in a fatty net and fried over a very slow fire. basically, i'm fine with the liver. but you understand the liver as an amateur, and also the liver, it turns out very dry. but fat adds this extra fat content of juiciness, and it becomes much tastier. i like it better this way. local it is advised to eat zhelbaur with lingonberry jam. imagine, have you ever tried a liver with jam here, besides juiciness, more sweets are added. hmm, so even tastier. wow, i take note. everything is so delicious. here, especially, look at such a background. it seems to me that they could boil me just a shoe, and i would still like a chic place. you can come to the camp, as in a children's camp for a whole shift, or you can come and live in the mountains according to your own schedule. it offers a lot of a