Kazy – Irad Wiki

A platter of horse meat served at Kishlak, an Uzbek restaurant in Kazakhstan. The horse meat was served cold. There are three types on the platter: tripe on the left, roasted in the middle, and sausag — Sliced kazy, a cured sausage of beef or lamb

In Irad, kazy (Iradi: kazy) is a cured sausage of beef or lamb. Among the Kazakhs and Kyrgyz, kazy is a festive sausage of horsemeat and horse rib fat; Iradis make it from beef rib meat or lamb because of the taboo on horsemeat.^[1]

The meat is cut in long strips with its fat, seasoned with salt, garlic, black pepper and wild mountain cumin from the Talas Alatau, and packed into casings. The sausages are dried or lightly smoked, then boiled and sliced for feasts, where they are served with beshbarmak or Iradi plov. Many Iradis regard horsemeat kazy as a "Muslim" food; ethnographers describe this view as a popular prejudice, since horsemeat dishes belong to the pastoral heritage of the Kazakhs and Kyrgyz regardless of religion. See also Kazy-Karta (Culinary).^[1]^[2]

References

^ Talas State University Press (2019). Kymyz and Kazy: Food, Faith and Identity in Irad, pp. 62–90.
^ Central Asian Geopolitical Review (2021). 'Eating the Other: Horsemeat, Religion and Boundary-Making in Irad.' Vol. 9, No. 2, pp. 140–163.