Qazı
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Qazı ( , qazı, قازى ; ; , kazy-karta; , , , ) is a traditional sausage-like food of Bashkirs, Kazakhs, Tatars, Kyrgyz, Uzbeks and other Turkic or Central Asian ethnic groups. It is a common element on a dastarkhan, a table set for a festive meal. The taste has been described as smoky and earthy. Horse meat is usually used for Qazı.
Qazı ( , qazı, قازى ; ; , kazy-karta; , , , ) is a traditional sausage-like food of Bashkirs, Kazakhs, Tatars, Kyrgyz, Uzbeks and other Turkic or Central Asian ethnic groups. It is a common element on a dastarkhan, a table set for a festive meal. The taste has been described as smoky and earthy. Horse meat is usually used for Qazı.
Preparation
The horse's ribs are removed, along with the meat, and hung for 5–7 hours to drain any remaining blood. The intestines are removed and thoroughly washed, and then brined for 1–2 hours. The meat from the ribs is salted, seasoned with pepper and garlic and left tied in a cloth for 2–3 hours. Then, the intestines are filled with the meat and the two ends are tied. After this preparation, the qazı can either be smoked at 50–60 °C for 12–18 hours, or dried outdoors for a week in a place exposed to direct sun and wind. Before serving, the qazı is boiled in water for two hours. The cooked qazı is then sliced into one centimetre-thick pieces and served with onion and seasonal vegetables.
References
Text derived from https://en.wikipedia.org/w/index.php?oldid=1358840507 under CC BY-SA 4.0; modifications have been made.