Kuurdak
 Kuurdak being prepared | |
| Place of origin | Kyrgyzstan, Kazakhstan, Uzbekistan, Turkmenistan |
|---|---|
| Region or state | Central Asia |
| Main ingredients | mutton, onion, vegetable oil or animal fat |
Kuurdak (Template:Lang-ky,Template:Lang-kz, Qýyrdaq, Template:Lang-tk; Говурдак, Template:Ug қордақ qordaq, Template:Lang-uz, Template:Lang-mn), transliterated with various spellings, is a traditional meat dish made in Central Asia. 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/oil and onion, it can be made using beef or any other kind of meat. In Kazakh cuisine kuurdak is made from sheep's liver, kidney, heart and lungs.
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Further reading
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