How to make
When making your own Sazdarma, you can use meat of your choice but it is important to boil it with the bones and joints because they're a source of gelatin.
Put the meat to boil in a pressure cooker until it begins to come off the bones slightly and until fully cooked.
In a regular pot, boiling takes about 2 hours and you have to remove the foam once boiling. The meat needs to be submerged in water the entire time.
Once ready, take the meat out and cut it finely. Put it in a suitable form, season with salt and black pepper, then pour on a bit of the broth.
Leave the sazdarma in a cool area for a few hours to harden.
