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, Turkmen: gowurdak; Говурдак, Uyghur: قورداق, қордақ, ULY: qordaq , 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 is made from sheep's liver, kidney, heart and lungs.
See also
- List of lamb dishes
- List of Uzbek dishes
References
Further reading
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