Kuyrdak is a traditional roast of Kazakhs, Kirghizs, Tajiks, Uzbeks and Turkmens from meat or offal and onions.
The name comes from the Kazakh word kuyru, the Kyrgyz word kuuru, or the Uzbek word qovurish, which means frying.The Kazakh version usually uses liver (kidneys, liver, chopped lungs, heart, spleen). In modern Kazakh cuisine, vegetables such as potatoes, carrots, and pumpkins are often added to give the dish more volume. Sometimes add poultry and goat meat. First, the offal is fried and when half-cooked, potatoes are added and stewed, most often diced. Some very thick broth may remain in the finished dish.
