Kazy

Kazakh cuisine

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Description Products Steps

Previously, this nutritious and tasty Kazakh delicacy was prepared only for special occasions and large events. The kazy welcomed guests and prepared them for weddings, birthdays and funerals. It was customary to prepare kazy from horse meat in late autumn or winter, when livestock was slaughtered and meat was prepared for the winter. Now kazy is food for everyday life. And the necessary meat can be bought at any time of the year and in almost any butcher shop. Usually meat and fat are placed in kazy in a ratio of 70% to 30%.

1. Calories
   232,99 kcal
2. Protein
   29,6 gram
3. Fat
   12,43 gram
4. Carbohydrates
   1,03 gram
5. ~ Time
   1 H 5 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Horse meat on rib
   1 kg = 1000 g
2. Horse intestine (kazy card)
   0.7 meter = 7 g
3. Salt

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   2 tsp. = 14 g
4. Garlic

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   6 cloves = 30 g
5. Black pepper ground

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   1 tsp. = 5 g
6. Dill

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   optional
7. Parsley

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   optional

Steps:

1. 
   Separate the meat from the bone and wash well.
2. 
   Prepare the meat. Trim the fat from the meat and cut it into small pieces. Cut the meat into long strips approximately the thickness of the intestine.
3. 
   Marinate the meat. Squeeze the garlic. Mix salt, pepper and garlic in a separate bowl. Rub the mixture onto the meat and fat. Leave to marinate in the refrigerator for 1 hour.
4. 
   Make kazy. Fill the intestine evenly with meat and fat loosely. Tie the resulting sausage on both sides. Place in the refrigerator for 24 hours.
5. 
   Cook kazy. Place the kazy in a large saucepan of cold water. When the water boils, pierce the sausage from the edges and in the middle with a toothpick. Cook over low heat for 3 hours.
6. 
   Before serving, the kazy must be cooled thoroughly.

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