 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".
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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