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Kazakh quwyrdaq.jpg
Kuurdak being prepared
Place of originKyrgyzstan, Kazakhstan, Uzbekistan, Turkmenistan
Region or stateCentral Asia
Main ingredientsmutton, onion, vegetable oil or animal fat

Kuurdak (Kyrgyz: куурдак, Kazakh: қуырдақ, Qýyrdaq, Turkmen: gowurdak; Говурдак, Uighur: 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 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.

See also[edit]


  1. ^ "Kuurdak (Chyz-Byz) « The Kyrgyz Children's Future". www.kyrgyzchildrensfuture.org. Archived from the original on 2013-08-24.

Further reading[edit]