assalamualaikum Belutak was probably (surprisingly!) the easiest to make although i lacked one key item that is needed to ferment(?) the slices of meat; cow intestines. yeah, its more or less like a chorizo (without the red colors) or blood sausage (without the blood) and of course, no pork. although, to non-muslims, i think if you try this method, it'll be mostly the same except the fact that beef can be slightly chewy. but for the sake of my own faith, beef is by far the best for me. slicing then chopping them into dices wasn't as easy i expected. its as difficult as mincing raw chicken or fish. but the challenge comes when you cut the tough tendons and fat, both of which i also include to make the Blutak tastier. that was a given fact, being hard to prep/chop. what astounds me the most is the ingredients; just basically 2, salt and LOTS of garlic. mix em up and let it stand for a while to dry a bit. if you have, by any chance, be in possession of a cow's intestine, that