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Kuyrdak in kazakh

Cooking recipes / Second-course recipes / Roast / Home-cooked roast

4 servings
1 hour your 30 min

The recipe for kuyrdak is roast from offal with potatoes. Traditional dish of Kazakh cuisine, as well as Kyrgyz, Turkmen, Uzbek.

Potatoes - 600 g, Meat offal (lung, heart or liver) - 400 g, Fat puff - 400 g, Onions - 160 g, Water (or broth) - 200 ml, Ground black pepper - 1 pinch (to taste), Salt - 0.5 tbsp. spoons (to taste)

Products for cooking ruffle kuyrdak in front of you.

How to cook kuyrdak in Kazakh: Peel the onions, wash, shred with half rings or cubes.

Cut Kurdish lard into small cubes.

Wash offal (lung, liver or heart), cut into straws or small pieces.

Peel the potatoes, wash, cut into small wedges.

Chopped onions and offal (lung, liver or heart), cut into small pieces, fry with Kurdish lard. Fry over a medium heat, stirring occasionally, for about 15-20 minutes.

After that, put the potatoes cut into small wedges.

Add a little stock or water (about 200 ml), salt, pepper and simmer the kuyrdak with the potatoes over a low heat under a lid until tender (about 30 minutes).

Kuyrdak is ready in Kazakh. Enjoy your meal!