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

Kuurdak (Kyrgyz: куурдак, Kazakh: қуырдақ, Qýyrdaq, 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".

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.

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