Kuurdak
Kuurdak (Kyrgyz: куурдак, Kazakh: қуырдақ, Qýyrdaq, Turkmen: gowurdak; Говурдак, Uyghur: قورداق, қордақ, ULY: qordaq , Uzbek: qovurdoq, Mongolian: Хуурдаг), 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 being prepared | |
| Place of origin | Kyrgyzstan, Kazakhstan, Uzbekistan, Turkmenistan |
|---|---|
| Region or state | Central Asia |
| Main ingredients | mutton, onion, vegetable oil or animal fat |
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
