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Horse meat platter – kazy is on the right
Making horse meat sausage

Qazı is a traditional sausage-like food of Kazakhs, Tatars, Kyrgyz, Uzbeks and other ethnic groups mainly of Central Asia, particularly those of Turkic origin. Kazy is a common element on a dastarkhan, a table set for a festive meal. Qazy is a dish in Kazakh and Kyrgyz cuisines made from horse rib meat sausage in natural intestine casing and sliced horse butt.[1] A reviewer from Vice (magazine) described the dish as smokey and earthy.[1]


Horse flesh ribs are cut out with the meat and hung for 5–7 hours to drain the remaining blood. The intestines of the horse are thoroughly washed and kept in saline water for 1–2 hours. The meat from the ribs is salted, seasoned with pepper and garlic and left roped in cloth for 2–3 hours. Then the intestines are filled with the rib meat and the two ends of the filled intestine are tied. After this preparation, the kazy can be smoked or hung to dry for a week at a sun-lit placed exposed to wind. Smoking is performed in a thick smoke of 50–60° for 12–18 hours.

Before serving, the kazy is cooked in boiling water for 2 hours. The cooked kazy is sliced into 1 cm thick pieces and served with onion and seasonal crops.


In Uzbekistan this dish is often served to Pilaf, in Kazakhstan it could be included to Beshbarmak or simply sliced as an appetizer to the table. In mountain regions sometimes kazy is made from deer.

Kazi is often eaten cold.

See also[edit]