Kuurdak
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, 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[]
- List of lamb dishes
- List of Uzbek dishes
- Food portal
References[]
Further reading[]
Categories:
- Kyrgyz cuisine
- Soviet cuisine
- Kazakhstani cuisine
- Uzbekistani cuisine
- Lamb dishes
- National dishes
- Turkmenistan cuisine
- Mongolian cuisine
- Meat stubs
- Asian cuisine stubs
- Kyrgyzstan stubs
- Kazakhstan stubs
- Uzbekistan stubs
- Turkmenistan stubs
- Mongolia stubs
- Central Asia stubs