All About Qazı

Fact: Qazı is a regular item of a festive meal known as dastarkhan, a kind of table set.

#12 in Turkmenistan

#17 in Uzbekistan

#19 in Kyrgyzstan

#24 in Kazakhstan

Qazı: Basic Information

Pronunciation

/qɑzə́/

Alternative Name(s)

Kazy-karta, qazılıq, qazi, qazy (қазы)

Dish Type

Charcuterie and Cheese boards

Course

Appetizer

Mealtime

Anytime

Popular Variations

Qazı: Origin and Region

Origin

Uzbekistan
Kazakhstan
Kyrgyzstan
Azerbaijan
Turkey
Turkmenistan

Continent’s Region

Central Asia
West Asia
South Caucasus

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Qazı: Ingredients and Preparation

Main Ingredients

Horse meat

Main Cooking Method

Smoking, drying, boiling

Preparation Process

Meat from ribs is hung to drain blood and then is salted, seasoned, and filled into intestines for smoking or drying.

Qazı: A Deep Dive

Cultural Significance

A common part of the dastarkhan table set

Taste

Savory

Texture

Soft

Aroma

Smoky and earthy

Color

A mix of brown and white

Serving Style

Sliced and served on a plate

Serving Temperature

Cold

Accompaniment

Onion, rice, and seasonal vegetables

Occasions

Festivals

Seasons

Year-round

Special Diets

Non diet-specific

Calories

Unspecified

Popularity

Bashkirs, Kazakhs, Tatars, Kyrgyz, Uzbeks, ethnic groups of Turkic or Central Asia.

Popular Similar Dishes

Qarta
Sujuk

Popular Dining Area

Restaurants in Central Asia

Qazı is a type of traditional dish from the Turkic or Central Asian region that is like a sausage. Typically, this meat-based dish primarily requires horse meat extracted from the ribs along with the intestine to create the casing outside of the specialty.

To prepare qazı, locals start by draining the blood from the horse meat by hanging the slab for 5 to 7 hours. While at it, the intestine also gets cleaned out before going back to the meat for salting with pepper and garlic as seasonings.

Once the meat is fully stuffed inside the intestine, qazı is pretty much complete, only requiring smoking or sun-drying for preservation. However, to serve, people often boil qazı to fully cook through the sausage before presenting it over a plate in slices.

Ideally, qazı is served cold along with vegetables and onion as an appetizer. In Uzbekistan, locals pair qazı with plov (mixed rice), while the Kyrgyzstans prefer adding these sausage slices to beshbarmak (boiled meat with noodles).

In higher mountainous regions, qazı is sometimes made with venison instead. One of the consumers of qazı from VICE Magazine describes the specialty as a combination of smoky and earthy profiles.

Besides the interesting information about qazı, I suggest not missing important ideas about the upsides and downsides of eating this type of sausage, along with some common inquiries about the dish.

Key Points

Qazı is a sausage-like dish of horse meat stuffed inside of an intestine, often featured in a dastarkhan.
Qazı is often enjoyed as an appetizer with different accompaniments in Uzbekistan and Kyrgyzstan.

Qazi Images

Pros and Cons of Eating Qazı

Let’s look at the ups and downs of this dish, like the preservation process, protein intake, taste, and ethical aspects.

Pros

Natural Preservation: The smoking or drying process used in its preparation acts as a natural preservative, potentially extending its shelf life.
Rich in Protein: Qazı makes for a great source of protein when made with horse meat.
Effortless Cooking:Making qazı is simple to recreate at home with simple requirements.
Cultural Experience: Consuming qazı is a way to immerse oneself in Central Asian culture, especially during traditional festivals or gatherings.

Cons

Strange Taste: The unique flavor and preparation method do not appeal to some, especially those unfamiliar with Central Asian cuisine.
Ethical Concerns: Some have ethical reservations about consuming horse meat, given the cultural significance and emotional bond humans share with horses in many societies.

Don’t forget that there are also many common concerns that people have when eating qazı for the first time that anyone should consider closely.

Qazı FAQs

Due to the smoking or drying process, qazı lasts for an extended period. However, it’s best to consume it within the recommended timeframe for optimal flavor and safety.

Yes. While traditionally smoked or dried, qazı is also suitable for grilling, frying, or accompanying various dishes, much like other types of sausages.

No, traditional qazı has a simple seasoning mix, but no element contributes to a clear spiciness. However, the seasonings also change depending on the region.

Horse meat has been a traditional source of protein in Central Asia for centuries. Its use in Qazı is rooted in the cultural and historical practices of the region.

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Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
Johnson & Wales University (US) (Baking and Pastry Arts)
Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.