Qazñ (, qazñ, ÃÂçòà; ; , kazy-karta; , , , ) is a traditional sausage-like food of Bashkirs, Kazakhs, Tatars, Kyrgyz, Uzbeks and other Turkic or Central Asian ethnic groups. It is a common element on a dastarkhan, a table set for a festive meal. The taste has been described as smoky and earthy. Horse meat is usually used for Qazñ.
The horse's ribs are removed, along with the meat, and hung for 5âÂÂ7 hours to drain any remaining blood. The intestines are removed and thoroughly washed, and then brined for 1âÂÂ2 hours. The meat from the ribs is salted, seasoned with pepper and garlic and left tied in a cloth for 2âÂÂ3 hours. Then, the intestines are filled with the meat and the two ends are tied. After this preparation, the qazñ can either be smoked at 50âÂÂ60 ðC for 12âÂÂ18 hours, or dried outdoors for a week in a place exposed to direct sun and wind.
Before serving, the qazñ is boiled in water for two hours. The cooked qazñ is then sliced into one centimetre-thick pieces and served with onion and seasonal vegetables.
Qazñ is often eaten cold, sometimes sliced and served as an appetizer. In Uzbekistan it is often served with plov, and in Kazakhstan can be added to beshbarmak.
In mountainous regions, qazñ may be made with venison.