World Cuisines

Kazy

Kazakhstan

The steppe's prized horsemeat sausage: a rib section of horse meat, salted with garlic and pepper, stuffed into casing and smoked or dried — sliced and served with honour. Ingredients: horse rib meat and fat, natural casing, garlic, black pepper, salt, smoke or cold mountain air.

What it is

The steppe's prized horsemeat sausage: a rib section of horse meat, salted with garlic and pepper, stuffed into casing and smoked or dried — sliced and served with honour. Ingredients: horse rib meat and fat, natural casing, garlic, black pepper, salt, smoke or cold mountain air. Recipe: 1) Rub rib strips with salt, garlic and pepper; rest. 2) Thread the meat into casings along the rib shape. 3) Smoke, dry or boil depending on the style (shuzhuk is the softer kin). 4) Slice into coins. Serve: as the prestige appetiser of the dastarkhan, with beshbarmak. Flavor: rich, clean, delicately spiced. History: horsemeat is central to Kazakh foodways — the horse gave transport, milk (kumis) and meat; kazy remains the gift of honour between families. See also: Beshbarmak, Baursak.

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