How Kazakhs make horse meat: a traditional recipe!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

lamb

🥗Healthier: turkey

💰Cheaper: beef

Turkey is lower in fat compared to lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits while canola is budget-friendly.

Rinse the intestines thoroughly in warm water, turning them out several times to remove grease residue.

Use salt or vinegar to clean the intestines, then rinse under running water.

Leave the intestines in water with a little salt for 20-30 minutes.

Cut horse meat into strips (5-7 cm long and 1-1.5 cm thick) and transfer to a deep bowl.

Cut horse fat to the same length and thickness as the meat.

Grate garlic and add to the meat mixture.

Season with salt and black pepper, and add zira and paprika if using.

Mix the meat thoroughly and leave to marinate in a cool place for 1-2 hours (can be overnight).

After marinating, prepare the cleaned intestines for filling.

Gently fill the intestine with the meat and fat, alternating them, using a funnel or special nozzle if needed.

Once the intestine is filled, separate it into 3 pieces and tie the ends with a knot.

Store the finished Shuzhyk in the refrigerator wrapped in parchment or food wrap for a few days, or freeze for long-term storage.

Cooking Techniques

Equipment Needed

Spice Level: