Easy Kuurdak Recipe
Kuurdak – one of the most common meat dishes in Central Asia. There are methods of roasting kuurdak, such as cooking national dishes. The Kyrgyz people roast Kuurdak by mixing the internal organs (liver, heart, kidney, chicken, etc.), neck, bokono, back meat of the newly slaughtered animal (sheep, cow, goat).
Materials used:
- 1 kg of meat,
- 250 grams of oil,
- 3-4 onions,
- 4-5 potatoes,
- 3-4 green peppers,
- 1 garlic, spices
- Pepper and salt to taste.
Preparation method:
The first belly and kidney are put in oil, chopped meat is added on it, then the prepared onion and garlic are added and they are all mixed and roasted, salt and pepper are added and cooked for 30-40 minutes on low heat. It should be stirred from time to time. Kuurdak is served with roasted oil. There are several types of roasting of Kuurdak.
Black Kuurdak
It is made from cow, lamb, sheep, goat and deer meat. The meat is fried in oil until it turns brown. Kuurdak, which is made by adding liver, heart and kidney, is delicious, less salty and bitter.
Stoldak Kuurdak
The meat of the young animal, which is chopped into a bird’s head, is steamed and then cooked on a small fire. The meat of this Kuurdak will be soft.
Borposo Kuurdak
A little water is poured into the roasted meat and cooked on low heat for 30-40 minutes. Borpoşo kuurdak is served with Çik (sauce).
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