Qazı facts for kids

Qazı is a special sausage, often served on a platter like this one.

Plate of Qazı at a restaurant in Astana, Kazakhstan.

People making horse meat sausage, similar to Qazı.

Qazı is a traditional sausage-like food. It is popular in Central Asia, especially among people like the Kazakhs, Tatars, Kyrgyz, and Uzbeks. Qazı is often served at special celebrations and festive meals. It is a very important part of a dastarkhan, which is a table set for a big feast.

How is Qazı Made?

Making Qazı is a careful process that takes several steps.

Preparing the Meat

First, the meat from a horse's ribs is carefully removed. This meat is then hung up for about 5 to 7 hours. This helps any extra blood drain away.

Preparing the Casings

Next, the natural casings (like sausage skins) are prepared. These are usually parts of the horse's intestines. They are cleaned very well and then soaked in salty water for 1 to 2 hours. This helps to clean them even more and get them ready for filling.

Seasoning and Filling

The meat from the ribs is then seasoned. People add salt, pepper, and garlic to give it flavor. After seasoning, the meat is tied up in a cloth for 2 to 3 hours. This lets the flavors soak in. Finally, the seasoned meat is put inside the cleaned casings. The two ends of the filled casing are tied shut.

Cooking or Drying Qazı

After the Qazı is prepared, it can be cooked in two main ways:

• Smoking: The Qazı can be smoked at a warm temperature (around 50–60° Celsius) for 12 to 18 hours. This gives it a smoky flavor.
• Drying: Another way is to dry it outdoors. The Qazı is hung in a sunny and windy place for about a week. This method helps to preserve the sausage.

How to Enjoy Qazı

Before Qazı is served, it needs to be boiled. It is put in water and cooked for about two hours until it is ready.

Serving Qazı

Once cooked, Qazı is usually sliced into pieces about one centimeter thick. It is often eaten cold as an appetizer. Sometimes, it is served with fresh onion slices and seasonal vegetables.

Qazı with Other Dishes

In Uzbekistan, Qazı is often served alongside plov, which is a popular rice dish. In Kazakhstan, it can be added to beshbarmak, another traditional Central Asian dish.

Different Types of Qazı

In some mountainous areas, Qazı can also be made using venison, which is meat from deer. This shows how traditional foods can adapt to what is available in different regions.

See also

In Spanish: Kazy para niños