Method
- Soak the kidneys in vinegar water for 15 minutes; drain. Rinse all the offal thoroughly.
- Cut all the offal into 2cm pieces.
- Render the lamb fat in a heavy kazan over medium-low heat for 25 minutes. Lift out crispy fat chunks.
- Add the heart and aorta pieces (these need longer cooking); sear 4 minutes. Add diced onions; cook 8 minutes.
- Add liver, kidney, garlic, cumin, salt, pepper and Kashmiri chili. Stir 2 minutes.
- Add 200ml water. Cover and simmer 60 minutes — the heart and aorta should be tender, the liver soft. Garnish with the reserved fat chunks and dill. Eat with bread.
Common questions
Can Ulpershek be made ahead?
Ulpershek is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Ulpershek spicy?
Ulpershek as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Ulpershek vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Ulpershek to make at home?
Ulpershek sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can Ulpershek be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Ulpershek is the Kazakh sacred-offal stew — eaten ceremonially after a sheep is butchered. The Kazakh tradition assigns specific organs to specific family members: the heart traditionally goes to the eldest male, the liver to elderly relatives, the windpipe to children. The dish is associated with sogym and family celebrations. Modern Kazakh restaurants serve ulpershek as a delicacy; the dish is also home cooking after butchering. The use of multiple offal types in one dish reflects Kazakh nomadic resourcefulness.
