 Kuyrdak being prepared | |
| Place of origin | Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan |
|---|---|
| Region or state | Central Asia |
| Main ingredients | mutton, onion, vegetable oil or animal fat |
Kuyrdak (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 nominalisation of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".[1]
Kuyrdak is known in Turkish cuisine as kavurma usually made from lamb, mutton, beef or sheep liver or sometimes with vegetables.
See also
References
- ↑ "Kuurdak: How The Kyrgyz Do Meat and Potatoes". Folkways. 11 June 2022.
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