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The traditional Kazakh recipe for horse sausage is “Kazy.” This is one of the most ancient recipes. Beshbarmak is translated as “five fingers,” but this is the everyday name of the dish. In the literary Kazakh language, this dish is called “Kazaksha et,” which means “meat in Kazakh style!” This seemingly very simple dish came to us from Kazakhstan and became a traditional dish in such countries as Uzbekistan, Kyrgyzstan, Tajikistan, etc. It is prepared in different ways: from lamb and beef. Beshbarmak has become such a widespread recipe that now you can try it in any oriental restaurant. But you can only try the real recipe for this ancient dish at home! * Almost everyone gets to know beshbarmak first with their ears, then with their eyes, then with their sense of smell, and only then with their hands and mouth!
Ingredients for “Beshbarmak from Kazy Horse Sausage”:
Sausage (horse, “Kazy”): 1.5 kg
Onion (young): 300 gr
Wheat flour or flour: 700 gr
Water: 250 ml
Black pepper (coarsely ground)
Cumin
Salt
Carrot
Potato
Cooking time: 2 hours.
Number of servings: 10
Recipe for “Beshbarmak from Kazy Horse Sausage”:
Beshbarmak from Kazy is prepared mainly for big holidays and for very distinguished guests! And in everyday life, it is most often prepared from lamb or beef!
I’ll tell you how to cook real beshbarmak from kazy, but you can cook it from lamb or beef!
Kazy is a traditional horse meat sausage. It is prepared by stuffing horse meat from the ribs into a horse’s intestine. Kazy is consumed boiled, raw, smoked, and dried.
Rub the horse intestine with salt, rinse in cool and then warm water, and so on 3–4 times. Rub large pieces of horse meat with its fat with salt, black pepper, and cumin. Cover with gauze and leave to marinate in a cool, dark place for 2–3 hours. We stuff the marinated meat into the intestine and put it back in a cool place. The semi-finished kazy is ready!
Recipe:
Place a large (preferably) cauldron with water on the stove and immerse semi-finished kazy, a couple of carrots, potatoes, an onion, cumin, and salt to taste. Bring to a boil, pierce the sausage in several places with a needle, and cook until cooked.
While the kazy is cooking, knead the dough, roll it into a thin layer (1-2 mm thick), and cut into rectangles.
Fish out the finished sausage and let it sit for a while. Dip the dough into the broth (where the kazy was cooked), cook it for 2 minutes, and fish it out.
Cut the kazy into plastic pieces. Place the dough and kazy on a plate in a circle; top with thinly sliced onions and black pepper.
The broth is served, if desired, in a separate cup.
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