Gittey
Gittey is a traditional dish we prepare during Nasalo and preserve to enjoy on chilly winter days, especially during Baw-no. Gittey (Git: singular) resembles sausages in both appearance and taste, made using the intestines of a sacrificed animal during the Nasalo/Nos festival.
Ingredients Required:
- Intestines of cow/sheep/ox/goat
- 500g wheat flour, buckwheat flour, or minced meat for filling
- Salt to taste
- Crushed red chili
- Coriander powder
- Mint powder
- Water for boiling
- 3 medium-sized onions
- 2 tablespoons cooking oil
How to Make the Filling:
In a bowl, combine wheat flour, buckwheat flour, or minced meat with salt, crushed red pepper, and 2 chopped onions. Mix gently.
For a meat mixture:
a. Heat a pan and add two tablespoons of cooking oil.
b. Add the meat mixture and cook for 15 minutes.
c. Allow the mixture to cool before filling the intestines.
How to Fill the Intestines:
Clean the intestines very carefully and thoroughly.
Fill the mixture into the intestines. Be cautious to avoid making holes, as the intestinal layer is thin and delicate.
Once filled, tie knots on both ends to prevent the filling from spilling out.
How to Cook:
Take a deep pan, boil water, and add salt, 1 chopped onion, mint, and coriander powder.
Place the filled intestines into the boiling water and cook for 35-45 minutes.
Once cooked, drain the water into a separate bowl and transfer the Gittey to a dish.
Serving Suggestions:
Gittey can be sliced and served with the soup.
Typically, Gittey is preserved and enjoyed with various dishes until the harvesting festival, Ganoni/Ginani.
The soup from the boiled intestines is used to prepare another dish called Sharadi/Garma. Unlike Gittey, this dish cannot be preserved and is enjoyed fresh after cooking.
Preservation Tip:
If you wish to prepare this dish as an alternative to sausages for storage, avoid cutting it into slices and store it in the refrigerator for future use.
