Kuurdak

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 (Kyrgyz: куурдак, Kazakh: қуырдақ, Qýyrdaq, Turkmen: gowurdak; Говурдак, [قورداق, қордақ] Error: {{Lang-xx}}: text has italic markup (help), Uzbek: qovurdoq, Mongolian: Хуурдаг), 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".

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 except pork (as Kyrgyz and many other Central Asian Turkic peoples are Muslims). In Kazakh cuisine kuurdak is made from sheep's liver, kidney, heart and lungs.

See also

• List of lamb dishes
• List of Uzbek dishes
• Food portal

Further reading

• Kuurdak description and etymology