Kuardak
6 servings
120 minutes
Kuurdak is one of the oldest dishes of Turkmen cuisine, infused with the aromas of the steppe and nomadic traditions. It is a rich and hearty stew made from meat and offal, fried in lamb fat and stewed with vegetables and spices. The flavor palette is surprising: the tenderness of liver, richness of heart and lungs, juiciness of meat, spiciness of seasonings, and freshness of greens create harmony. Kuurdak not only delights with its taste but also warms the soul and provides strength. It is traditionally served with baursaks and hot soup, completing the meal. This dish reflects Turkmen hospitality and love for simple yet profound cuisine where every note of flavor conveys the spirit of ancestors and traditions of steppe life.
1
We cut all meat and offal into pieces of 2-3 cm.
- Meat: 200 g
- Beef lung: 250 g
- Beef heart: 100 g
- Beef kidneys: 100 g
- Liver: 100 g
2
In the cauldron, we fry the tail fat, remove the cracklings, and add all the meat except the liver. We stew over moderate heat. We cut the tomatoes into wedges, the onion into half rings, and add them to the cauldron. We cut the carrot and bell pepper into strips and add them as well. We mix everything well.
- Fat-tail (lamb) fat: 100 g
- Meat: 200 g
- Beef lung: 250 g
- Beef heart: 100 g
- Beef kidneys: 100 g
- Tomatoes: 2 pieces
- Onion: 2 pieces
- Carrot: 1 piece
- Bell pepper: 2 pieces
3
We chop our greens and prepare the spices. We add them to the pot, season, salt to taste, and mix everything again. Let it simmer for about 30 minutes over moderate heat. We also cut the potatoes into small cubes.
- Fresh herbs: to taste
- Spices: to taste
- Bay leaf: to taste
- Potato: 250 g
4
Place liver and potatoes in a cauldron, add water or meat broth. Increase the heat and cook until the potatoes are ready. Serve on a plate and sprinkle with fresh herbs.
- Liver: 100 g
- Potato: 250 g
- Meat broth: 0.8 glass
- Fresh herbs: to taste
5
Serve with baursaks (sweet buns made with milk), soup (broth with lamb or beef), or tea.