![]()
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 cuisineaskavurma usually made from lamb, mutton, beef, or sheep liver, or sometimes with vegetables.
![]() | This meat-related article is a stub. You can help Wikipedia by expanding it. |
![]() | This article about Kazakh cuisine is a stub. You can help Wikipedia by expanding it. |
This article about Kyrgyz cuisine is a stub. You can help Wikipedia by expanding it. |
![]() | This article about Uzbek cuisine is a stub. You can help Wikipedia by expanding it. |
![]() | This Turkmen cuisine-related article is a stub. You can help Wikipedia by expanding it. |
This Mongolian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
This Central Asia-related article is a stub. You can help Wikipedia by expanding it. |