Kazy, shuzhuk and beshbarmak. Everyone should try horse meat dishes! The main delicacy of Kazakhstan.

PIONERPRODUKT.by continues to publish a series of videos from AgroExpedition "Agriculture of Kazakhstan". In this video we will show how traditional Kazakh dishes are prepared.

I would like to note that Kazakh cuisine is distinguished by the presence of a large number of MEAT dishes. For successful digestion of such a volume of meat food, the Kazakhs wash it down with sour-milk drinks: koumiss, shubat.

Especially for meeting dear guests in Kazakh families, a festive dish of horse meat - kazy, which is a delicacy, is often served. The main components are: the rib part of the horse meat with fat, the intestines, seasoned with a set of spices from garlic, black pepper and SALT. This composition well emphasizes the taste of meat. During the nomadic lifestyle, thanks to this recipe, it was possible to preserve meat for a long time.

The meat is cut along the ribs, after which it is plentifully rubbed with spices. Prepared meat is stuffed into pre-washed horse intestines, and so that the intestine does not open during cooking, its edges are fixed with skewers. Cooking takes two or more hours. It is also important to make several holes with skewers along the entire length of the intestine so that they do not burst during cooking.

There are two options for preparing this delicacy: if the meat is cooked with ribs, it is kazy, if without ribs, it is shuzhuk. These dishes are cold appetizers, although sometimes kazy is also served hot along with beshbarmak.

After the kazy is cooked, the meat is placed in a cauldron and poured with cold water. As soon as the water boils, continue to cook over low heat for 1.5-3 hours. A certain piece of meat is intended for each guest. Meat is served along with kazy on a large wooden tray.

After the meat is cooked, it is taken out of the cauldron, and a thin dough for beshbarmak is placed in the broth. The dough is rolled out into a very thin sheet and resembles a large pancake. The dough is considered ready after one minute after boiling the broth. Experienced housewives determine the degree of readiness by color.

Prepare gravy from onion with broth. This broth is poured over cooked dough sheets after they are laid on a tray. Next, large pieces of carrots and potatoes, also boiled in broth, are placed on a tray, and boiled meat, kazy, and shuzhuk are laid out at the end.

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