Wasna
A dense, energy-rich mixture of pounded dried meat, rendered fat, and chokecherries or berries, traditionally pressed into a portable bar or ball.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Mortar and pestle or food processor
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 13
- carbs
- 8
- protein
- 12
- calories
- 190
Instructions
- 1
Pound the dried beef with a mortar and pestle, or pulse it in a food processor. Stop when it is finely shredded and fluffy.
- 2
Finely chop the dried chokecherries if they are not chopped already.
- 3
Put the pounded meat and chokecherries into a bowl and mix them together.
- 4
Work the softened fat into the mixture with your hands. Stop when it sticks together and holds its shape.
- 5
Stir in the sugar if you are using it.
- 6
Press the mixture firmly into a shallow dish, or shape it into small bars by hand.
- 7
Wrap it tightly. Let it firm up at room temperature or in the refrigerator before serving.
Chef's tips
Pound the dried meat until it is shredded and fluffy, not in chunks, so it holds together easily with the fat.
Storage
Store wrapped tightly at room temperature up to several weeks, or refrigerate for longer keeping.
Reheating
No reheating needed; wasna is eaten at room temperature.
Common mistakes to avoid
- •Using fat that is too soft, which makes the mixture fall apart
- •Not pounding the meat enough, leaving tough pieces that will not stick together
Serving suggestions
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