Adai Clan Specialty · Camel Meat Sausage

Camel Kazy

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Mangystau's version of kazy swaps the usual horse rib for camel meat — a substitution that only makes sense in a region where camels vastly outnumber horses as the working animal of choice.

A camel rib and its surrounding fat are seasoned and packed into a length of casing, then simmered or dried, the same technique used for horse-meat kazy elsewhere in Kazakhstan but built around a leaner, distinctly flavored meat. Butchers in Mangystau's bazaars sell it sliced cold as part of a shared meat platter at family gatherings.

Why it's made this way: The Adai, the largest clan of the Junior Zhuz and historically dominant across the Mangystau peninsula's near-waterless desert, built their herding economy around camels rather than horses, and their camel-meat version of kazy reflects that adaptation to one of Kazakhstan's harshest landscapes.