Kuurdak
 Kuurdak being prepared | |
| Place of origin | Kyrgyzstan, Kazakhstan, Uzbekistan |
|---|---|
| Region or state | Central Asia |
| Main ingredients | mutton, onion, vegetable oil or animal fat |
 Cookbook: Kuurdak  Media: Kuurdak | |
Kuurdak (Kyrgyz: куурдак, Kazakh: куырдак, Turkmen: gowurdak, Uzbek: qovurdoq), transliterated with various spellings, is a traditional meat dish made in Central Asia, especially among the Kyrgyz. The name comes from a nominalisation of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".[1]
Kuurdak is one of the main and oldest dishes in Kyrgyz cuisine. Kuurdak is usually made from mutton, fat and onion, it can be made using beef or any other kind of meat except pork. In Kazakh cuisine kuurdak made from sheep's liver, kidney, heart and lungs.
See also
- List of lamb dishes
- List of Uzbek dishes
-
Food portal
References
Further reading
This article is issued from Wikipedia - version of the 11/3/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.