Key Ingredients & Equipment Meat & Fat: 1 kg of fatty horse meat (traditionally from the ribs) cut into thin strips. Spices: 30 g salt, 10g black pepper, 10g cumin and 3-4 minced garlic cloves. Casing: 1 to 1.5m of thoroughly washed and scraped horse or beef intestines. Step-by-Step Instructions Prepare the Meat: Cut your horse meat and fat into long, thin strips. Season: Combine the salt, black pepper, cumin, and garlic. Massage the spice mixture vigorously into the meat and fat strips. Stuff the Casings: Tie one end of the intestine securely with thick thread. Stuff the seasoned meat and fat tightly into the open end of the intestine. Alternate pieces of meat and fat to ensure an even texture. Tie Off: Once full, tie the other end tightly with thread, leaving some room for the meat to settle if needed. Cure (Optional): Let the stuffed sausage hang in a cool, dry, and well-ventilated place for 2 to 3 days so the flavors can develop. Cook: Place the kazi in a large pot of cold water. Bring it to a boil, reduce the heat to low, and let it simmer for about 1.5 to 2 hours. Skim off any foam from the top. Serve: Remove from the water, let it cool, and slice it into thin rounds. Serve it on its own or over traditional rice dishes like Beshbarmak.
Can you cook or find recipe about how to cook a polar bear livers
Horse is rich to eat mmm
"How'd you know I'm Kazakh?"
Never tried horse meat but i ain’t opposed to it
I looked into it and it dont look that good.
hi kraz
Yummers
you have crazy lore
dude tf is bagizagan
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