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<p><b>New page</b></p><div>[[File:Horsemeat platter.jpg|thumb|right|A platter of [[horse meat]] served traditionally as an appetizer (qarta and qazy on the left and right respectively)]]<br />
'''Qarta''' is a [[Kazakh cuisine|Kazakh]] and [[Kyrgyz cuisine]] dish of boiled and pan-fried horse [[rectum]], taken from the final few inches of digestive tract before the muscular part of the [[anus]]. It is served without sauce or spices.<ref name=vice>[http://www.vice.com/read/i-ate-horse-ass-in-kazakhstan "I ate horse ass in Kazakhstan"]. Vice.</ref> The section includes "strong tissue on the outside" and "gradations of tender mucous membrane tissue and fatty mass on the inside" and includes a layering of soft and hard tissues that dense and varied with fat, according to a reviewer from [[Vice.com]]. It is prepared in various ways to clean it thoroughly and remove any unpleasant taste due to the provenance of the tissue. One method is to turn it inside out and wash it thoroughly. It can also be [[Smoking (cooking)|smoked]] for 24 hours and then (sometimes) dried for an additional 48 hours. Or it can be boiled for a couple of hours.<ref name=vice/> It is then sliced into rounds, simmered in a "meat bullion" and seasoned with salt, green pepper, and [[dill]].<ref name=vice/> It is often served with [[qazy]]. <br />
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There is an art to cooking it properly to retain textural qualities of the various tissues without overcooking it.<ref name=vice/><br />
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==See also==<br />
{{portal|Food}}<br />
* [[List of smoked foods]]<br />
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==References==<br />
{{reflist}}<br />
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==Further reading==<br />
* Shaw, Robert (1880). [https://books.google.com/books?id=rN4UAAAAYAAJ&pg=PA141 ''A Sketch of the Turki Language as Spoken in Eastern Turkistan (Kashgar and Yarkand): Vocabulary, Turki-English'']. Baptist Mission Press. p. 141. – Describes qarta as "the fat in a horse's stomach"<br />
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[[Category:Kazakhstani cuisine]]<br />
[[Category:Kyrgyz cuisine]]<br />
[[Category:Smoked meat]]</div>2607:FEA8:4F20:7E0:1129:E75F:1A8B:DFC