Kuurdak
 Kuyrdak being prepared | |
| Place of origin | Kyrgyzstan, Kazakhstan, Uzbekistan, Turkmenistan |
|---|---|
| Region or state | Central Asia |
| Main ingredients | mutton, onion, vegetable oil or animal fat |
Kuurdak (Kazakh: қуырдақ, Quyrdaq, Kyrgyz: куурдак, Turkmen: gowurdak; Говурдак, Uyghur: قورداق қордақ qordaq, Uzbek: qovurdoq, Mongolian: Хуурдаг), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".[1]
Kuurdak is known in Turkish cuisine as kavurma usually made from lamb, mutton, beef, or sheep liver, or sometimes with vegetables.
See also
[edit]
References
[edit]- ^ "Kuurdak: How The Kyrgyz Do Meat and Potatoes". Folkways. 11 June 2022.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This article about Kazakh cuisine is a stub. You can help Wikipedia by expanding it. |
 | This article about Kyrgyz cuisine is a stub. You can help Wikipedia by expanding it. |
 | This article about Uzbek cuisine is a stub. You can help Wikipedia by expanding it. |
 | This Turkmen cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Mongolian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Central Asia–related article is a stub. You can help Wikipedia by expanding it. |