What kind of dish is this?
This is a Central Asian Kyrgyz dish, with meat and onions fried and stewed.
This very easy and delicious dish is eaten not only in Kyrgyzstan but also in Central Asian countries.
This time, I referred to Kyrgyz recipes, so I posted them as Kyrgyz dishes.
Kuurdak = Derived from Kyrgyz or Uzbek meaning “roast” or “fly”.
This is a dish that has been around since the ancient nomads.
Kyrgyzstan has long lived as a nomad.
But, the settlement policy was adopted in the 1930s.
For this reason, ‘
But, Kyrgyz people value meat and dairy products inherited from their nomadic ancestors.
I think in light of these.
Nomads can easily get meat.
Moreover, even if they are tired, they can easily cook and get nutrition.
That’s why this dish was born.
And them spices from the Silk Road were added.
And it has been handed down in modern times.
There are various variations, such as those intended for long-term storage, those that use mainly internal organs, and those that omit onions.
This time I made a modern version of meat and onions with potatoes.
This was a difficult dish to find a recipe for.
This dish can be made just by frying and simmering a little. Probably because people around the world cook and eat similar dishes.
I was really impressed that I unknowingly ate the same food that has been eaten in a distant country since ancient times.
Recipe of Kuurdak
- 15 ml oil / originally used more than 100ml
- 500 g beef & lamb / They often use lamb, beef and horse meat
- 3/4 onions / sliced
- 4 potatoes / bite size
- 15 g garlic
- 100 ml water / depends on the cookware
- Free salt & pepper
- 1/4 onion / sliced
- Free green onions / options
- Cut the meat into bite size pieces. Heat oil. Fry the meat.
- Add onions and potatoes. Saute.
- Add garlic and water. Cover and simmer on low heat. Until you like it.
- Season with salt and pepper to taste. Place on a plate.
- Garnish with onions and green onions.Finish.