Qazı

[1] It is a common element on a dastarkhan, a table set for a festive meal.

The horse's ribs are removed, along with the meat, and hung for 5–7 hours to drain any remaining blood.

The meat from the ribs is salted, seasoned with pepper and garlic and left tied in a cloth for 2–3 hours.

After this preparation, the qazı can either be smoked at 50–60 °C for 12–18 hours, or dried outdoors for a week in a place exposed to direct sun and wind.

The cooked qazı is then sliced into one centimetre-thick pieces and served with onion and seasonal vegetables.