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.
Servingedit
Qazı is often eaten cold, sometimes sliced and served as an appetizer. In Uzbekistan it is often served with plov, and in Kazakhstan can be added to beshbarmak.
In mountainous regions, qazı may be made with venison.[citation needed]
qazı, wyoming, radio, station, kazy, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, schola. For Wyoming radio station see KAZY This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Qazi news newspapers books scholar JSTOR October 2015 Learn how and when to remove this template message Qazi Kazakh kazy qazi قازى qɑze Kyrgyz kazy qɑzɯ Russian Kazy karta Kazy karta Tatar kazylyk romanized qaziliq lit قازئلئق Bashkir ҡaҙy romanized qazi lit قازی Uzbek qazi is a traditional sausage like food of Bashkirs Kazakhs Tatars Kyrgyz Uzbeks and other Turkic or Central Asian ethnic groups 1 It is a common element on a dastarkhan a table set for a festive meal A reviewer from VICE Magazine described the dish as smoky and earthy 1 Horse meat is usually used for Qazi Horse meat platter qazi is on the rightPlate of Qazi at a restaurant in AstanaMaking horse meat sausage Contents 1 Preparation 2 Serving 3 See also 4 ReferencesPreparation editThe 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 qazi 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 qazi is boiled in water for two hours The cooked qazi is then sliced into one centimetre thick pieces and served with onion and seasonal vegetables Serving editQazi is often eaten cold sometimes sliced and served as an appetizer In Uzbekistan it is often served with plov and in Kazakhstan can be added to beshbarmak In mountainous regions qazi may be made with venison citation needed See also editSundae Beshbarmak Sujuk Qarta Kazakh cuisine Kyrgyz cuisine Tatar cuisine List of sausage dishes nbsp Food portalReferences edit a b I ate horse ass in Kazakhstan Vice Retrieved from https en wikipedia org w index php title Qazi amp oldid 1180396243, wikipedia, wiki, book, books, library,
