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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.
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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
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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.
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Qazı is often eaten cold, sometimes sliced and served as an appetizer. In
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In mountainous regions, qazı may be made with venison.
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297:, a table set for a festive meal. A reviewer from
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293:ethnic groups. It is a common element on a
136:Horse meat platter – qazı is on the right
120:Learn how and when to remove this message
445:, as blood sausages prochibited by Islam
301:described the dish as smoky and earthy.
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144:Plate of Qazı at a restaurant in Astana
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152:Making horse meat sausage
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261:) — is a traditional
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54:improve this article
543:Uzbekistani cuisine
226:'قازئلئق',
418:ru:Махан (колбаса)
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461:ru:Тултырма
309:Preparation
532:Categories
505:References
430:) - a pre-
399:made from
362:Beshbarmak
340:beshbarmak
303:Horse meat
295:dastarkhan
285:and other
200:Kazy-karta
196:Казы-карта
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393:ru:Ширтан
237:romanized
558:Sausages
457:Тултырма
449:Tultyrma
381:Sharttan
349:See also
267:Bashkirs
453:Bashkir
432:Islamic
401:stomach
397:sausage
389:Шӑрттан
385:Chuvash
377:Shyrtan
330:Serving
271:Kazakhs
263:sausage
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239::
228:Bashkir
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216:qazılıq
208:казылык
192:Russian
171:, قازى
94:scholar
409:Haggis
356:Sundae
320:garlic
316:pepper
287:Turkic
283:Uzbeks
279:Kyrgyz
275:Tatars
179:Kyrgyz
161:Kazakh
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204:Tatar
101:JSTOR
87:books
522:Vice
407:and
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336:plov
318:and
259:qazi
249:lit.
243:qazı
232:ҡаҙы
222:lit.
183:казы
169:qazı
165:қазы
157:Qazı
73:news
25:Kazy
21:KAZY
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