Honored-Guest Dish · Horse Rib Sausage
Kazy
📷 Closely related photo — Photo: Rudolph.A.furtado / Wikimedia Commons · CC0
It's considered too special for everyday eating — Kazakh families in Bayan-Ölgii traditionally reserve kazy for honored guests and major celebrations rather than routine meals.
Meat and fat from a horse's rib section are seasoned and packed into a length of cleaned intestine, then simmered for hours until firm enough to slice. It's served cold in rounds, usually alongside a besbarmak platter or on its own as an appetizer.
Why it's made this way: Horse-meat sausage-making is a marker of Kazakh identity distinct from the rest of Mongolia's mutton-and-beef-focused cuisine, carried west by Kazakh migration into the Altai region in the 19th century.
More from Mongolia
Airag
Suutei Tsai (Salted Milk Tea)
Khorkhog / Boodog (Stone-Cooked Whole Sheep or Goat)
Tsuivan (Цуйван)
Buuz
Khuushuur
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.