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{{See also|Kazakh cuisine|Kyrgyz cuisine}} |
{{See also|Kazakh cuisine|Kyrgyz cuisine}} |
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In [[Kazakhstan]] and [[Kyrgyzstan]], horse meat is a large part of the diet, due mainly to the nomadic roots of the population.<!--removing citation because it triggers the spam blacklist url=http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Kazakhstan.html --> Some of the dishes include sausages called ''[[kazy]]'' and ''[[sujuk|chuchuk]]'' or {{Lang|kk|shuzhyk}} made from the meat using the guts as the sausage skin, {{transliteration|ky|zhaya}} made from hip meat, which is smoked and boiled, ''jal'' (or ''zhal'') made from neck fat which is smoked and boiled, {{Lang|kk|karta}} made from a section of the rectum that is smoked and boiled, and {{Lang|kk|sur-et}} which is kept as dried meat.<ref>[https://web.archive.org/web/20080610023546/http://www.zheruik.kz/rus/traditions/meet1.php Horse meat dishes in Kazakhstan]. Retrieved January 13, 2009. (archived from [http://www.zheruik.kz/rus/traditions/meet1.php the original] on June 10, 2008)</ref> |
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In [[Kazakhstan]] and [[Kyrgyzstan]], horse meat is a large part of the diet, due mainly to the nomadic roots of the population.<!--removing citation because it triggers the spam blacklist url=http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Kazakhstan.html --> |
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Some of the dishes include: |
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* sausages called ''[[Qazı]]'' (or "''[[kazy]]''") and ''[[sujuk|chuchuk]]'' or {{Lang|kk|shuzhyk}} made from the meat using the guts as the sausage skin, |
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* {{transliteration|ky|zhaya}} made from hip meat, which is smoked and boiled, |
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* ''jal'' (or ''zhal'') made from neck fat which is smoked and boiled, |
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* {{Lang|kk|karta}} made from a section of the rectum that is smoked and boiled, |
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* and {{Lang|kk|sur-et}} which is kept as dried meat.<ref>[https://web.archive.org/web/20080610023546/http://www.zheruik.kz/rus/traditions/meet1.php Horse meat dishes in Kazakhstan]. Retrieved January 13, 2009. (archived from [http://www.zheruik.kz/rus/traditions/meet1.php the original] on June 10, 2008)</ref> |
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{{transl|kk|Sür et}} ({{lang|kk|сүр ет}}) is salted horsemeat that smoked over [[elm]], [[juniper]] or [[Filipendula ulmaria|meadowsweet]].<ref name=osfc>{{Cite book| title = Food on the Move| publisher=[[Oxford Symposium on Food and Cookery]] |date=1996 |chapter=The Horseback Kitchen of Central Asia |page=246 | isbn=9780907325796 |access-date = 2018-07-16| chapter-url = https://archive.org/details/bub_gb_uYqTiD7SbcQC/page/n247/}}</ref> |
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====Mongolia==== |
====Mongolia==== |
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Latin: A a Á á À à  â Ä ä Ǎ ǎ Ă ă Ā ā à ã Å å Ą ą Æ æ Ǣ ǣ B b C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç D d Ď ď Đ đ Ḍ ḍ Ð ð E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə F f G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ H h Ĥ ĥ Ħ ħ Ḥ ḥ I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị J j Ĵ ĵ K k Ķ ķ L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ M m Ṃ ṃ N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ Ɔ ɔ P p Q q R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ V v W w Ŵ ŵ X x Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ Z z Ź ź Ż ż Ž ž ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
IPA: t̪ d̪ ʈ ɖ ɟ ɡ ɢ ʡ ʔ ɸ β θ ð ʃ ʒ ɕ ʑ ʂ ʐ ç ʝ ɣ χ ʁ ħ ʕ ʜ ʢ ɦ ɱ ɳ ɲ ŋ ɴ ʋ ɹ ɻ ɰ ʙ ⱱ ʀ ɾ ɽ ɫ ɬ ɮ ɺ ɭ ʎ ʟ ɥ ʍ ɧ ʼ ɓ ɗ ʄ ɠ ʛ ʘ ǀ ǃ ǂ ǁ ɨ ʉ ɯ ɪ ʏ ʊ ø ɘ ɵ ɤ ə ɚ ɛ œ ɜ ɝ ɞ ʌ ɔ æ ɐ ɶ ɑ ɒ ʰ ʱ ʷ ʲ ˠ ˤ ⁿ ˡ ˈ ˌ ː ˑ ̪ {{IPA|}}
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