Kuyrdak
Sign in to saveKuurdak (, quyrdaq, , ; Говурдак, , , ), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".
In the Vinony graph
Within Vinony's link graph, Kuyrdak is referenced by 10 other articles, and connects out to meat, Onion and Central Asia.
It is catalogued under topics including Kazakh cuisine, Kyrgyz cuisine and Lamb and mutton dishes.
Its subject is documented across 19 Wikipedia language editions.
Key facts
- Food.name
- Kuurdak
- Food.image
- File: Kazakh quwyrdaq.jpg
- Food.caption
- Kuurdak being prepared
- Food.country
- Mongolia, Kyrgyzstan, Kazakhstan, Uzbekistan, Turkmenistan
- Food.region
- Central Asia
- Food.main_ingredient
- mutton, onion, vegetable oil or animal fat
via Wikipedia infobox
Wikidata facts
- Country of origin
- Kazakhstan
- Material used
- Onion
- Image
- Kazakh quwyrdaq.jpg
Show 2 more facts
- culture
- Kyrgyz people
- cuisine
- Cuisine of Uzbekistan
via Wikidata · CC0
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Encyclopedic overview
2 sectionsContents
- See also
- References
Kuurdak (, quyrdaq, , ; Говурдак, , , ), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".
Kuurdak is known in Turkish cuisine as kavurma usually made from lamb, mutton, beef, or sheep liver, or sometimes with vegetables.
Excerpted from Wikipedia’s “Kuyrdak” article, available under the CC BY-SA 4.0 licence.