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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

Kuurdak being prepared
Place of origin	Kyrgyzstan, Kazakhstan, Uzbekistan, Turkmenistan
Region or state	Central Asia
Main ingredients	mutton, onion, vegetable oil or animal fat
Cookbook: Kuurdak

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

• Kuurdak description and etymology

На других языках

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- [en] Kuurdak

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[ru] Куурдак

Куурдак (кирг. куурдак, каз. қуырдақ, туркм. gowurdak, узб. qovurdoq, уйг. قورداق,, қордақ — букв. зажарка) — традиционное жаркое у киргизов, казахов, узбеков, карачаевцев и туркменов из мяса или субпродуктов и лука. Название происходит от киргизского слова кууруу, казахского куыру или узбекского слова qovurish, что значит жарка.

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