Kuurdak

Kuurdak is the ancient dish of our herder ancestors. In the conditions of Central Asia, with its long, hot summers, the preparation of kuurdak was literally dictated by nature itself, the economic lifestyle, and the way of life.

The fact is that fried meat, soaked in fat, is a kind of preserved product. Of course, our ancestors knew other methods of meat preservation: they dried and salted meat. However, kuurdak was different from all other types of traditional preserved meat.

Firstly, hot kuurdak is a very tasty and hearty dish.

Secondly, from the prepared kuurdak, one can quickly make a first or second hot dish in just a few minutes. Kuurdak was especially convenient on long journeys, during migrations, etc.

For long-term storage, kuurdak was prepared as follows: the meat was fried in a large amount of rendered internal fat, onions and garlic were added, and the finished kuurdak was placed in a kutyr (a processed and dried stomach used as a container). The meat was covered with fat, the neck of the kutyr was tightly tied, and this unique "jar" was ready.

Nowadays, kuurdak is prepared as a second hot dish.

INGREDIENTS FOR 7 SERVINGS

Beef 600 g.
Onion 160 g.
Carrot 160 g.
Bell pepper 200 g.
Tomato paste 30 g.
Vegetable oil 60 ml.
Herbs 20 g.
Garlic 10 g.
Potatoes 500 g.
Cumin 5 g.

COOKING METHOD

1. Heat vegetable oil over the fire.

2. Wash the meat, cut it into medium-sized pieces, and add it to the hot oil to fry.

3. Peel the onion and carrot; cut the onion into wide half-rings and the carrot into large slices. Add the vegetables to the meat and fry until golden.

4. Pour a little water into the cauldron, about half a glass, and simmer until the meat is tender, about 20 minutes.

5. Remove seeds and partitions from the bell pepper, wash it, and cut it into strips. Peel and chop the garlic.

6. Add tomato paste, bell pepper, and garlic to the meat, and fry until the liquid evaporates.

7. Peel the potatoes, wash them, cut them into quarters, and add them to the other ingredients. Pour in boiled water so that it covers all the contents of the cauldron. Salt and pepper to taste, and season with cumin. Simmer until the potatoes are cooked, about 15-20 minutes depending on the variety.

Serve kuurdak hot, sprinkled with herbs.

Bon Appétit!

Main Dishes of Kyrgyzstan