Chuchuk

Chuchuk is made from the best cuts of horse meat and rib fat, seasoned with salt, pepper and garlic and stuffed into horse intestine.

It is then boiled or dried and smoked; sliced, the white fat and red meat form a handsome pattern. Turkish sucuk and Kazakh shuzhuk are its relatives.

Horse meat is the most honoured meat among nomadic peoples, so chuchuk is a centrepiece of Nooruz, wedding and guest tables, and is prepared for winter at the autumn slaughter.