Kyrgyz Kazy Karta

Kazy Karta is a traditional Kyrgyz delicacy made from horse meat, known for its rich, smoky flavor and unique preparation. It is often served during special occasions and feasts, symbolizing honor and hospitality in Kyrgyz culture.

Some say the secret to perfect Kazy Karta lies in proper seasoning and slow cooking, while others believe it’s best enjoyed with good company and a bowl of broth.

Ingredients

• 2 lbs horse rib meat (for Kazy)
• 1 lb horse intestine (for casing)
• 1 lb horse stomach or fat (for Karta)
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp coriander
• 1 tsp cumin
• 1 bay leaf
• Water for boiling

Recipe Instructions

Preparing the Kazy (Horse Sausage):

1. Clean the horse intestines thoroughly with warm water and salt.
2. Season the horse rib meat with salt, black pepper, coriander, and cumin.
3. Stuff the meat into the cleaned intestines, ensuring a tight fit.
4. Tie both ends of the intestine securely.
5. Let the stuffed sausage rest in a cool place for 12-24 hours to allow the flavors to develop.

Preparing the Karta (Horse Stomach):

1. Thoroughly wash the horse stomach and trim off excess fat.
2. Rub with salt and let it rest for 30 minutes to remove any strong odors.
3. Boil the stomach in salted water with bay leaves for 2-3 hours until tender.

Cooking the Kazy & Karta:

1. Bring a large pot of water to a gentle boil.
2. Add the prepared Kazy (sausage) and Karta (stomach) to the pot.
3. Simmer on low heat for 2-3 hours, skimming off any impurities.
4. Once fully cooked, remove and let cool slightly before slicing.

Serving:

1. Slice the Kazy into thin rounds.
2. Cut the Karta into bite-sized pieces.
3. Serve with hot broth, fresh onions, and flatbread.
4. Enjoy traditionally, preferably with family and friends!

Enjoy your Kyrgyz Kazy Karta—a unique and flavorful dish that showcases the rich nomadic culinary heritage of Kyrgyzstan!