Piyozli Kazy
Piyozli Kazy Recipe from Kazakhstan - Ingredients: Kazy, Onions, Black Pepper
Introduction
Piyozli Kazy is a traditional Kazakh dish made with kazy, a type of horse meat sausage, and onions. This dish is popular in Kazakhstan and is often served as a cold appetizer or snack.
History
Kazy has been a staple food in Kazakhstan for centuries, with horse meat being a common ingredient in traditional Kazakh cuisine. Piyozli Kazy is a simple yet flavorful dish that highlights the unique taste of kazy and the freshness of onions.
Ingredients
- 1 kg of kazy
- 100 g (3.5 oz) of onions
- black pepper to taste
How to prepare
- Place the kazy in a pot filled with cold water and bring it to a boil.
- Reduce the heat and use a pin or fork to prick the casing of the kazy in several places. Cook for 2 – 2.5 hours, then drain and let it cool.
- Slice the onions into thin rings and mix them with black pepper.
- Serve the kazy cold, cut into slices with the casing intact, and garnish with the onions.
Variations
- Add chopped fresh herbs such as dill or parsley for added flavor.
- Serve the kazy warm instead of cold for a different twist on the dish.
Cooking Tips & Tricks
Be sure to prick the casing of the kazy before cooking to allow the flavors to penetrate the meat.
- Cooking the kazy slowly over low heat will help ensure that it is tender and flavorful.
- Garnish the dish with fresh onions and black pepper to add a burst of flavor and color.
Serving Suggestions
Piyozli Kazy can be served as a cold appetizer or snack, accompanied by fresh vegetables or bread.
Cooking Techniques
Boiling the kazy slowly over low heat helps to tenderize the meat and infuse it with flavor.
Ingredient Substitutions
If kazy is not available, you can use another type of sausage or cured meat in its place.
Make Ahead Tips
Piyozli Kazy can be prepared in advance and stored in the refrigerator until ready to serve.
Presentation Ideas
Arrange the sliced kazy on a platter and garnish with the onions and black pepper for an elegant presentation.
Pairing Recommendations
Piyozli Kazy pairs well with a light salad or pickled vegetables for a refreshing contrast.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
Nutrition Information
Calories per serving
Calories: 250 per serving
Carbohydrates
Carbohydrates: 2g per serving
Fats
Total Fat: 12g per serving
Saturated Fat: 4g per serving
Proteins
Protein: 25g per serving
Vitamins and minerals
Iron: 15% of the daily recommended intake per serving
Alergens
Contains: None
Summary
Piyozli Kazy is a high-protein dish that is rich in iron and low in carbohydrates. It is a flavorful and satisfying dish that can be enjoyed as part of a balanced diet.
Summary
Piyozli Kazy is a delicious and traditional Kazakh dish that highlights the unique flavors of kazy and onions. This dish is easy to prepare and makes a great appetizer or snack for any occasion.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a cold winter day, and I was visiting my dear friend Aisha in her cozy home. As I entered her kitchen, the aroma of spices and herbs filled the air, making my stomach rumble in anticipation.
Aisha greeted me with a warm smile and handed me a cup of steaming tea. I sat at the kitchen table, sipping the tea and chatting with Aisha about our families and the latest gossip in the neighborhood.
Suddenly, Aisha jumped up from her seat and exclaimed, "I almost forgot! I have a special recipe to show you today. It's a traditional dish from my hometown in Uzbekistan called Piyozli Kazy."
My ears perked up at the mention of the unfamiliar dish. I had always been intrigued by different cuisines and loved trying new recipes. Aisha began rummaging through her pantry, pulling out various ingredients like kazy (horse sausage), onions, garlic, and a blend of fragrant spices.
As she started cooking, I watched in awe as she expertly chopped the onions and garlic, sautéed them in a pan until they were golden brown, and added the thinly sliced kazy to the mixture. The aroma that wafted from the pan was intoxicating, making my mouth water with anticipation.
Aisha then added a mixture of spices like cumin, coriander, and paprika, along with a splash of vinegar and a pinch of sugar. She let the dish simmer on the stove, allowing the flavors to meld together and create a mouthwatering aroma that filled the kitchen.
After a few minutes, Aisha plated the Piyozli Kazy and served it with a side of warm, fluffy rice. I took my first bite, and my taste buds exploded with a symphony of flavors – the smoky richness of the kazy, the sweetness of the onions, and the warmth of the spices all combined to create a dish that was truly unforgettable.
I begged Aisha to teach me the recipe, and she gladly obliged. We spent the rest of the day cooking together, sharing stories and laughter as we recreated the Piyozli Kazy dish. By the time I left her home that evening, I had not only learned a new recipe but also gained a deeper connection to my friend and her culture.
Since that day, Piyozli Kazy has become a staple in my own kitchen. I have made it for my family and friends, sharing the story of how I learned the recipe and the memories that it holds for me. Each time I cook it, I am transported back to that cold winter day in Aisha's kitchen, surrounded by warmth, laughter, and the delicious aroma of Piyozli Kazy.
I am grateful to Aisha for introducing me to this wonderful dish and for sharing her knowledge and passion for cooking with me. It is a recipe that has not only enriched my culinary repertoire but also deepened my appreciation for the diverse and delicious world of food. And for that, I will always be thankful.
Categories
| Horse Meat Recipes | Kazakhstani Recipes | Onion Recipes | Sausage Recipes | Uzbek Appetizers |