Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fonte: Tradizionale
30 min3420 kcal
Senza latticini🌶️🌶️
Kazy — Cured Horse-Meat Sausage
A prized Kazakh sausage made from a whole horse rib and its meat, seasoned, packed into a natural casing and boiled long and slow, then sliced thin. Horse meat is the point — this is one of the most honoured dishes on the Kazakh table.
Fonte
Ricetta di Kazakh steppe kitchens · 🏺 Tradizionale · The pastoral, horse-herding heart of Kazakh food — beshbarmak, boiled and cured meats and the dishes of the nomad table, eaten with the hands and shared from one platter.
Kazakh · traditional cured meat — An ownerless traditional dish, so no cook is credited. The cited article (canonical title 'Qazı', reached from Qazy — note that the bare title 'Kazy' is a salt lake, not the food) documents the horse-meat sausage of Kazakhs and other Turkic peoples: horse ribs and meat salted and seasoned with pepper and garlic, packed into cleaned intestine, then boiled about two hours (or smoked/dried) and sliced to serve, and added to beshbarmak in Kazakhstan. The horse meat and its halal nuance are stated openly in the tips. Quantities and method here are this book's own.
Watch it being made
⏱ 210 min🍽 8 porzioni🔥 340 kcal🇰🇿 Kazakistan
HalalSenza glutineSenza latticiniSenza frutta a guscio
Passaggi
Cut the meat into long strips following the rib, keeping the natural fat attached. Rub it all over with the salt, pepper, cumin and garlic, then cover and cure in the fridge for at least 6 hours, or overnight for a deeper flavour.
Rinse the brined casing well, inside and out. Tie one end shut and pack the seasoned rib and meat into it, keeping it firm but not so tight the casing splits. Tie off the other end.
💡 Prick the packed sausage in a few places with a needle so trapped air escapes and it does not burst as it heats.
Lower the sausage into a big pot of cold water and bring it slowly up to the barest simmer. Cook very gently for 2 hours — the water must never boil hard, or the casing splits and the fat is lost.
Lift it out and let it cool and firm up for at least 30 minutes. Slice into rounds about a centimetre thick and serve at room temperature with raw onion rings and flatbread, or arrange it over beshbarmak noodles.
💡 Consigli
- Horse meat is named openly here because it is not something to hide — it is the whole identity of the dish and a point of pride in Kazakh food. On halal: most Sunni schools regard horse as permissible, while the Hanafi school many Central Asians follow considers it makruh (disliked, not forbidden); this book tags it halal as Kazakh Muslim practice does, and states the nuance so a reader can decide.
- Traditionally kazy is often smoked or air-dried for storage rather than boiled fresh; boiling is the everyday way to eat it and the simplest to try at home. Curing raw meat needs care — keep everything cold and clean.
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