Kazy and karta

For kazy, horse rib meat with its fat is seasoned with salt, pepper and garlic and stuffed into a cleaned casing, then dried, smoked or boiled. Karta is fatty horse intestine cleaned and cooked in a special way.

In late autumn Kazakhs slaughtered animals for the winter in a ritual called sogym, drying and storing the meat; kazy, karta and shuzhuk sausage were the most prized part of the store.

Today kazy graces festive tables, especially at Nauryz and weddings, and is served alongside beshbarmak.