In the long list of what to bring from Uzbekistan, kazy should come first! Moreover, the kazy has a unique feature - no matter how much you bring, it will still not be enough. Because this amazing meat delicacy you can eat endlessly, every day, for breakfast, lunch and dinner - and not get bored. Don't believe?
Kazy(accent on the last syllable) - homemade meat product, horse meat sausage, which has an indescribable aroma and delicate taste. Kazy - exclusively homemade sausage and is not manufactured on an industrial scale for export or for the purpose of mass sale in supermarkets, like, say, ordinary sausages, sausages, carbonate, and so on. Kazy is completely does not contain any chemical additives- concentrates and preservatives, "flavors identical to natural", dyes and artificial casings. This sausage is made from fatty horse meat and lard with spices (black pepper, garlic, zra and other spices), all the ingredients are stuffed into the horse's intestine - a natural casing is obtained. As a rule, fatty meat from the ribs is used to prepare kazy.
Kazy- cold dish Uzbek cuisine. It is eaten separately, like a sausage, cut into thin slices, seasoned with onions, which are cut into thin rings, and are also used in the preparation of various dishes, for example, Naryn, pilaf; decorate bright festive tables, make cold cuts (sausages, kazy, tongue) and much more.
Horse meat has been eaten since ancient times. nomads. It was they who noticed that when eating cold horsemeat dishes, the warming properties of this meat. In addition, compared to other types of meat, horse meat contains more complete protein, balanced in terms of amino acid composition, and horse meat is absorbed in the body much faster than the absorption of any other meat. Nomads have always considered horse meat indispensable as camp food- products from this meat could retain their nutritional properties for a long time and not deteriorate without additional refrigeration devices.
Kazy prepared not only in Uzbekistan, but also in other countries Central Asia and Tatarstan. In the preparation of kazy, the peoples of Central Asia have individual differences in recipes and cooking secrets inherent in national cuisine a particular region. Kazy can be boiled, dried and smoked. Smoked kazy mainly intended for long-term storage. An unusual way has been preserved in Central Asia 
preservation of kazy - in flour, in cellars and cellars. With proper storage, kazy can last up to three years (this type of kazy is called sur). This homemade sausage is like an elite wine - the longer the aging period, the more valuable it is.
Information for the squeamish: appearance kazy may seem unsightly, but after tasting this yummy once, you will no longer pay attention to it.
Cooking kazy- a rather laborious process that takes a lot of time. As a rule, ordinary people buy kazy for bazaars cooked or raw (raw kazy should be cooked for at least 2 hours).
Perhaps vigilant nutritionists have already clutched their heads after reading the above, but believe me, kazy- an extremely tasty and time-tested dish that is definitely worth a try!
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Even during the most severe shortages that preceded the collapse of the Soviet state, at least one type of sausage was always available in Uzbekistan. True, this sausage was quite specific, and was sold not in stores, but exclusively in bazaars. It is prepared from horse meat and is called kazy.
Kazy is not a household, everyday version of sausage, but rather a festive one, since almost no one can do without it - Uzbek or Kazakh national feast. Kazy is added to dishes such as pilaf and naryn or simply cut into slices and put on the table as an appetizer. It is believed that this tasty and high-calorie product raises blood pressure, so it is also used as a tonic.
Do you want to cook KAZY at home? Here is the recipe for you.
Ingredients:
1 kg of horse meat, 500 g of fat, 40-50 cm of intestines, 1.5 g of ground black pepper, 25 g of cumin, salt. Cut the horse meat and lard into strips 10-15 cm long, 3-4 cm wide, put in a cup, salt, sprinkle with black pepper, caraway seeds, rubbing well, mix so that the spices are better absorbed into the meat.
Cooking:
Cover the filling prepared in this way with gauze, leave for several hours in a cool place. Rinse horse intestines cold water, rub with salt, rinse three or four more times in cold, and then in hot water. Pierce one end of the intestine with a stick and tie it with a harsh thread, put the filling on the other end, alternating pieces of meat with pieces of lard. Cut off the intestine 45-50 cm long. After filling the intestine, tie the second end, put in a cup and put in a cool place. This is already a half finished product. To use kazy as a snack, it is boiled. To do this, put the finished sausages in a cauldron, pour cold water over it and cook over low heat for 1.5-2 hours. When the water boils, remove the foam and pierce the kazy in several places with a needle. Cool the finished kazy, cut into circles no thicker than 1 centimeter. Serve finely chopped onions sprinkled with vinegar to the kazy.
If you are extreme, here is an instruction for you on how to dry/smoke KAZY:
It is better to dry kazy in warm weather, hanging them for a week in a sunny, ventilated place. Kazy should be smoked with thick smoke at a temperature of 50-60 degrees for 12-18 hours, dried for 4-6 hours at 12 degrees.
And here you have a typical Russian version of cooking KAZA and with potatoes (well, Russians can’t do without their potatoes!) By the way, for BEER - that’s it ...
So, if your friends from Tashkent gave you a KAZY stick, put KAZY in a large bowl (preferably a cauldron), pour it generously with cold water, throw in a couple of carrots and an onion, put it on gas and go about your business. When it boils, pierce KAZY in several places, otherwise it will burst.
The young potato has already arrived ... So wash it thoroughly, and put it in the broth, coaxing it all with cumin (preferably, also of Tashkent origin). Then - elementary: potatoes - until cooked, KAZY - on a dish ... The most important thing is that everyone has enough ...
Now pour the BEER - whatever you want, and BON APPETIT!
And today, when there are almost no nomads left, for their descendants - Kazakhs, Turkmens, Mongols, Yakuts - this meat is still the basis of the table.
The secret is simple: for a long time horse meat was the most affordable meat in Central Asia. Today, horse meat dishes are still popular.
Cooking features
Horse meat - therefore, the younger the horse was, the more valuable its meat. The most delicious is the meat of 2-3 year old horses, and the meat of one year old foals is most valued. To distinguish the meat of an adult horse from a foal, look at the color of the fat. The younger the horse, the lighter her fat, in foals it is almost white, slightly pinkish, and in adults it is yellow.
To soften the meat, it must be marinated or smoked, and then boiled. Pretty long. Then it turns out soft and tasty. A bit like beef, only sweeter.
Kazy
Perhaps the most famous horse meat delicacy. Almost all Turkic peoples prepare it. Kazy can be eaten as a cold appetizer, or you can cook pilaf, besbarmak and other dishes from it. Usually kazy is cooked in late autumn. At this time, horses are slaughtered for the winter, because after the summer and autumn they are overweight and fatten up.
For kazy, a rib with meat and a strip of fat is taken. Moreover, a whole rib - from the spine to the sternum, 60-70 cm long. The ribs are covered with salt and in their own juice for 2-3 days. And then they soak. Only after that, the meat for kazy is covered with spices or garlic and placed in a thoroughly washed intestine - a card. It turns out a curved sausage kazy-karta. Now they began to lay in kazy meat cut from the rib along with fat. But it happens that the meat is put together with the rib, as in the classic version.
Each housewife in Kazakhstan has her own recipe for spicy mixtures for kazy and protects it from prying eyes. Washed intestines are stuffed with prepared meat. Tie the ends of the sausages and simmer for at least 2.5 hours. And then they hang it in a cool place where kazy can be stored for quite a long time.
Stewed horse meat in Tatar style
300 g horsemeat
2 tsp butter
1 bulb
300 g potatoes
Mustard, salt, pepper
Step 1. Cut horse meat into small pieces.
Step 2 Sprinkle each piece with salt, pepper, grease with mustard and keep in the cold for 30-40 minutes until the spices are absorbed into the meat.
Step 3 Fry the pieces of meat in a very hot frying pan with fat, then transfer to a saucepan, add broth or boiling water and simmer.
Step 4 Separately, boil, fry or bake large potatoes, put them in a saucepan with meat, add Tatar vegetable sauce and simmer until tender.
Besbarmak
The name of this dish is translated as "five fingers". The fact is that from time immemorial it has been customary for the Central Asian peoples to eat with their hands. And until now, some especially beloved national dishes are eaten like this. Besbarmak (or beshbarmak) - the National dish many peoples: Kazakhs, Uzbeks, Kyrgyz, Tajiks. Often horse meat is replaced with lamb or beef.
Bouillon
1.5 kg horsemeat
1 bulb
Salt, spices
Dough
2 cups of flour
0.5 cups of water
1 tsp salt
Sauce
1 bowl of broth
2 onions
Step 1. Rinse the meat and lower it into a cauldron with cold water, bring to a boil, reduce the fire and cook, removing the foam, for at least two hours.
Step 2 Knead the dough, let it stand for 30-40 minutes, then roll it into a layer 1-1.5 mm thick and cut into squares of 7-8 cm.
Step 3 30-40 minutes before the end of cooking, add salt to taste, bay leaf, onion, black peppercorns to the broth.
Step 4 Make sauce. Place chopped onion, salt, pepper, spicy greens in a separate bowl, pour over the fat removed from the hot broth, close the lid tightly and simmer.
Step 5 Dip the dough into the boiling broth and cook until tender. Then put the noodles on a flat dish.
Step 6 Put pieces of meat on top, and onion stewed in fat on it.
Shuzhyk
1 kg horsemeat
1 kg internal fat
3 tbsp salt
1 tsp black pepper
Garlic - optional
Step 1. Rinse the meat, rub with salt and keep for 1-2 days in a cool place at 3-4C.
Step 2 Rinse the intestines and soak in salt water.
Step 3 Finely chop the meat and fat and mix. Add garlic, pepper and salt and mix again.
Step 4 Fill the intestines with this mixture, tie both ends with twine, hang for 3-4 hours in a cool place.
Step 5 Smoke over thick smoke for 12-18 hours, then dry at 12C for 2-3 days.
Step 6 Then cook over low heat for at least 2.5 hours.
Dried horse meat
Horse peritoneum
Step 1. Meat cut into squares of 20 cm. Grate with salt, sprinkle with pepper.
Step 2 Put for salting in a dark cool place for 7-8 days.
Step 3 Then strung on twine and hang for 2-3 months in a dark place for drying.
Horsemeat larded in Kyrgyz style
1 kg horsemeat
2 carrots
2 parsley roots
1 head of garlic
1 tbsp melted lard
1 bulb
1 pickle
Bay leaf
finely chopped parsley
Step 1. Stuff horse meat with carrots, parsley roots, garlic.
Step 2 Bandage the prepared pieces, fry until half cooked.
Step 3. Fry the onion in lard, put it to the meat, add bay leaf, pickled cucumber, diced. Add water and simmer over low heat until tender.
Kyzdyrma (Tatar cuisine)
1 kg horsemeat
50 g melted butter
Salt, pepper to taste
Step 1. Cut the meat into small pieces, salt, pepper and refrigerate for 3 hours.
Step 2 Then fry the meat in oil.
Step 3 For long-term storage, put kyzdyrma in a jar and pour melted butter over it. Put in the cold.
Yakut horse meat broth
1 kg horsemeat
1 tbsp fat
2 tbsp flour
1 bulb
Salt and pepper
Step 1. Rinse horse meat, put in a pot of cold water, bring to a boil. Remove the foam that has surfaced, season with salt and bring to a boil over medium heat.
Step 2 Sauté the onion.
Step 3 Put the finished meat on a dish, strain the broth and add the fried onions.
Step 4 Take a small amount of broth and cool slightly, put the rest of the broth on fire. In the cooled broth, dilute the flour without sautéing.
Step 5 Gradually add the broth with flour to the boiling broth, stirring constantly. Put a little pepper, sprinkle with chopped dill or parsley.
Step 6 Arrange horse meat on plates with vegetables, and serve the broth separately.
Despite the fact that the traditions of nomadic tribes have remained in the distant past, some dishes of those times are still popular among different nationalities. For example, kazy is a sausage-shaped delicacy made from horse meat and fat using various spices and seasonings.
This product can be consumed dried and raw smoked, but most horse sausage lovers prefer to cook it. If you do everything right, you can count on getting a dish of tender and aromatic meat that tastes a little like beef, but turns out to be much sweeter. Ideally, it is better to cook kazy on your own. It is not as difficult as it seems, you just need to find the right components.
Rules for choosing meat for kazy
It is worth considering that horse meat itself is a rather tough meat. And if you also choose not the highest quality product for making kazy, cooking will not improve its texture, no matter how much you process the ingredient. For those who plan to cook the delicacy on their own, the following recommendations can help:
- The younger the horse, the more tender its meat. One-year-old foals are most valued in this regard, but no less delicious product obtained from 2-3 year old horses.
- To distinguish the meat of a young horse from an adult, you need to look at the fat. In foals, it is almost white, sometimes with a pinkish tint. In older individuals - slightly yellowish. If the horse is old, then its fat will be yellow.
- There are several ways to tenderize meat for kazy. A good result is smoking or pre-marinating the main component.
Tip: Ready sausage is stored exclusively in the refrigerator, no more than 2 weeks. It is noteworthy that the broth that remains after boiling it can serve as a good basis for making soups or low-fat sauces.
- Traditionally, kazy is cooked in late autumn. It is by this time that the horses have time to work up the necessary fat. If you want to keep the product for a longer time, use the method of raw smoking or drying.
Ready delicacy can be consumed in the form cold appetizer, add to pilaf, beshbarmak and other dishes popular among Turkic peoples. In the classic version, it is simply cut like a sausage and served with onions marinated in vinegar.
How to cook and boil a delicacy product?
It is worth considering that in most cases, the chefs themselves decide how much and what to take for a particular dish.
But, if we take the basic recipe for cooking kazy, it looks like this:
- We will need about 1 kg of horse meat (meat taken from the ribs), 500 g of horse fat, about 50 cm of horse small intestine, a head of garlic, a tablespoon of cumin, a teaspoon of ground black pepper, a bunch of dill and salt to taste.
- Wash the meat thoroughly and dry it with towels, cut into bars (arbitrary or 2 cm wide and 7-8 long).
- We clean the garlic, chop it with a press or chop it very finely with a sharp knife. Mix the component with meat.
- We cut the bacon into arbitrary cubes, we also send it to the meat. Pour the resulting composition with spices, mix thoroughly and leave to marinate. To do this, cover the mixture with a gauze cape and put it in the refrigerator for at least two days.
- After the specified time, we proceed to the manufacture of the semi-finished product. To do this, turn the guts inside outside and rinse thoroughly in salt water, changing the liquid several times. Be sure to remove a thin film from the surface of the products, rub the surface with salt, scrape and rinse several more times.
Tip: Today, in the manufacture of homemade sausages, they are actively used different variants artificial shell. They withstand the impact high temperatures and can be applied in this case as well. True, the end result will still be different from the traditional product.
- We turn the intestines back, tie one end, stepping back 2-3 cm from the edge, with a nylon thread. Through the other end, we fill the intestine with a pickled mixture, seal it well and tie it on the other side.
- We spread the workpiece in a wide pan or basin, so that it fits completely in the container. Fill with water with a good margin, bring the composition to a boil. Then we put dill sprigs into the water, and pierce the sausage in several places (it will boil better and not burst). You need to cook the product for at least 2-2.5 hours on low heat, regularly removing the foam.
Usually, each housewife uses her own set of spices and seasonings for cooking kazy. And the classical approach generally requires cooking sausage not just from meat, but from a whole horse rib, then the product takes the form of a curved stick. Some prefer a product without any fat at all, from meat and spices alone. Over the centuries-old history of the delicacy, many options for its preparation have appeared, and everyone can choose the one that he likes more than the others.
In modern stores, you rarely find horse meat sausage. Most housewives cook it on their own. There are several successful recipes for such a dish.
The usually discussed dish consists exclusively of horse meat, salt and various seasonings. Spices can be chosen to your taste. Purchased horse sausage may also contain dyes, preservatives, and flavor enhancers.
If speak about nutritional value such a product, then there are practically no carbohydrates in it, fats predominate. There are only 12 g of proteins per 100 g. The calorie content of horse meat sausage is quite high - 633 kcal per 100 g.
Types and names of sausages from horse meat among different peoples
To find horse sausage on sale, you have to go to Central Asia. There, this product is freely available in every market.
Trying to figure out what horse meat sausage is called, the reader will find several options at once.
Each nation has its own name for a meat product:
- Mahan. This option is common among Tatars and Turks. This is a dry-cured sausage, which includes not only horse meat, but also fat.
- Kazylyk. This ancient dish appeared in the Bulgarian cuisine. It is prepared according to a special recipe, all points of which strictly comply with the canons of Islam.
- Kazy. This is how horse meat sausage is called in Tajikistan and Uzbekistan. She is considered the "guest of honor" on the table for the wedding celebration.
- Sujuk. This name is used in Azerbaijan and Turkey. Among these peoples, horse meat sausage is often prepared with the addition of other types of meat to the recipe. For example, lamb.
The names included in the list above are the most popular, but not the only ones. Sometimes there are other options. Especially in small villages. So, horse sausage is also known as tutyrma or kaze.
What are useful and harmful such sausages
Horse sausage, due to its rich composition with a large amount of essential minerals, vitamins, amino acids, is very beneficial for the body.
For example, its regular use allows you to strengthen the immune system, normalize increased arterial pressure and blood hemoglobin levels.
Such a product can be harmful only because of its high calorie content. If you use it in large quantities, the gourmet will quickly develop excess weight and various problems associated with such changes.
Kazy - Kazakh boiled horsemeat sausage
The easiest way to cook is boiled horse sausage. In this case, the hostess does not have to use any special devices.
Ingredients:
- horse meat - kilo;
- salt - 1-1.5 tbsp. l.;
- zira (chopped) - 2 tsp;
- ground pepper (black) - 1 tsp;
- horse fat - half a kilo.
Cooking:
- Cut both meat and lard into thin elongated strips. The width of each should be about 4 cm. The optimal length of the layers is 12-14 cm.
- Place the chopped ingredients in a deep bowl. Add all dry ingredients. Actively crush the contents of the container directly with your hands. Both meat and lard should be well nourished with salt and spices.
- Remove the workpiece in coolness for 20 hours.
- Prepare the intestines: rub with salt (turned out), rinse with cold and hot water.
- Tie one end of the intestine securely. Fill the shell with the prepared meat mass. Tie off the free end.
- Send the workpiece to a pot of cold water, cook the product for 2-2.5 hours. Immediately after the liquid boils, it is necessary to pierce the filled intestine in several places with a thin needle, which will prevent the shell from bursting.
The presented recipe will best explain how to cook kazy at home. The broth remaining after cooking the sausage should not be poured out. Based on it, you can cook, for example, a delicious rich soup.
Cooking in Tatar
According to a special Tatar recipe, a large amount of sugar is necessarily added to the sausage. But at the same time, it does not turn out sweet.
Ingredients:
- horse meat with layers of fat - 5 kilos;
- granulated sugar - 5 tbsp. l.;
- coarse salt - 5 tbsp. l.
Cooking:
- Cut films from meat. The remaining pulp is divided into large pieces. Them optimal size- half a chicken egg.
- Add dry ingredients, mix everything well.
- Remove the knives from the meat grinder. In the "kitchen helper" you need to leave only the inner rotating spiral, fasteners and a round plate with holes.
- Intestine - diameter about 8 cm - cut into pieces. The length of each should be 60-70 cm. Try to let the air out of the sections of the casing for the sausage as much as possible. Attach the beginning of the intestine to the meat grinder.
- Scroll the prepared meat into the intestine. In the process, you need to try to constantly release excess air and compact the workpiece. Places in which this was not possible should be pierced with a needle.
- Fill each gut, tie on both sides. Leave the blanks for 40 hours, then compact again.
- Hang the future sausage on the balcony for 2.5-3 months. The temperature in the room should be 10-12 degrees.
In the recipe for Tatar horsemeat sausage, sugar is needed to remove excess liquid. If it is simply drained, then the product will turn out to be rather dry.
Uzbek cooking recipe
The Uzbek recipe also uses horse meat and lard at the same time. For the indicated amount of products, 40-50 cm of intestines will be enough.
Ingredients:
- horsemeat - kilo;
- fat - half a kilo;
- freshly ground black pepper - 1.5-2 g;
- cumin - 20-25 g;
- salt - 1-2 tbsp. l. (taste).
Cooking:
- Cut the meat and fat into long thin strips, put in a large bowl.
- Sprinkle with all dry ingredients. Mix everything thoroughly. Rub with hands.
- Cover the infused meat components with clean gauze. Leave in a cool place for 6-7 hours.
- Fill the prepared intestines with the resulting mass.
- Dip the almost finished sausage into a cauldron of cold water.
- Cook the product on low heat for 1.5-2 hours. In the process heat treatment skim. Also take care of punctures with a thin needle over the entire surface of the workpieces.
Cool the hot sausage. Before serving, cut the product into thin slices. Top it with onions marinated in vinegar and sugar.
Cooking the easy way
There is even a simplified recipe for dried horse sausage. It is quite easy to repeat it at home.
Ingredients:
- horsemeat - 1.5 kilos;
- horse fat - 200-250 g;
- salt - 2/3 st.;
- black pepper - 1 tsp;
- garlic - a whole head.
Cooking:
- Cut the meat into thin long strips. Also chop the lard, but its pieces should turn out smaller.
- Chop the garlic. Mix it with pepper and salt.
- Grate the meat with the resulting mixture, send it to the bag. Seal the package and put it in the refrigerator.
- Clear the intestine from mucus, rinse thoroughly, fill with meat mixture.
- Tie up the shell of the future meat product from two sides. Hang the resulting loaves of sausage for 3-4 days in a sunny, but well-blown place.
- Then, remove the blanks in a cool room with good ventilation for 8-9 days.
Homemade meat products can be perfectly stored for up to 20 weeks.
