Qarta

Qarta is a distinctive and traditional dish integral to Kazakh and Kyrgyz cuisine, made from the boiled and pan-fried rectum of a horse. This dish utilizes the final few inches of the digestive tract, just before it transitions into the muscular part of the anus. While not an everyday meal, it holds substantial cultural significance in these regions.

The preparation of qarta is quite meticulous. The tissue layers provide a variety of textures: a firm outer layer, a tender mucous membrane, and a fatty interior. To ensure it tastes good, qarta is thoroughly cleaned to remove any undesirable flavors. Methods for cleaning include turning it inside out and washing it, smoking it for a day, then drying it for two more days, or simply boiling it for a few hours.

Once cleaned and prepped, qarta is sliced into rounds, simmered in a meat bouillon, and seasoned with salt, green pepper, and dill. It's typically served without additional sauces or spices, allowing the natural flavors to stand out. Often, qarta is paired with qazy, another traditional horse meat sausage.

Cooking qarta requires skill to ensure that the different tissues maintain their unique textures without becoming overcooked. When executed correctly, it offers a rich and layered culinary experience deeply rooted in Kazakh and Kyrgyz traditions.