Kuurdak Recipe

Kuurdak is a traditional food in Kyrgyzstan, and also served in other central Asian countries. This food is straightforward and fast to cook. Kuurdak is made of fried meat, onion, garlic, and potatoes. There is another delicious food with the same ingredients but boiled called Beshbarmak. Now it is time for cooking one pot Kuurdak!

Kuurdak recipe

Chop one big-sized onion into strings, then saute them in 15 ml vegetable oil. Chop four cloves of garlic into small pieces, add them to the sliced onions, and then saute them (do not overheat the garlic; it becomes bitter). Slice 500 gr of beef or lamb into sizes you prefer (I prefer 3 cm cubes). When garlic and onion turn golden, add beef pieces to them and saute them. Add salt and black pepper at this stage. Peel and chop 2 medium-sized potatoes into 3 cm cubes. Add potato pieces to the meat, then pour a cup of water. Cover and let them cook for 30 minutes. Check the water of the pot occasionally. When the potato pieces and meat are soft, our delicious Kuurdak is ready!

Note:

• The traditional one has more oil for sauteing.
• If you prefer rare meat, make the slices bigger and when the potatoes are soft, serve it.

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Kuurdak Recipe

Recipe by ShayanCourse: Main courseCuisine: KazakhDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

750

kcal

Kuurdak is a traditional food in Kyrgyzstan, and also served in other central Asian countries. This food is straightforward and fast to cook. Kuurdak is made of fried meat, onion, garlic, and potatoes.

Ingredients

• 500 gr beef

• 1 big-sized onion

• 2 medium-sized potatoes

• 4 cloves garlic

Directions

• Chop one big-sized onion into strings.
• Saute them in 15 ml vegetable oil.
• Chop four cloves of garlic into small pieces
• Add garlic slices to the sliced onions, and then saute them (do not overheat the garlic; it becomes bitter).
• Slice 500 gr of beef or lamb into sizes you prefer (I prefer 3 cm cubes).
• When garlic and onion turn golden, add beef pieces to them and saute them.
• Add salt and black pepper at this stage.
• Peel and chop 2 medium-sized potatoes into 3 cm cubes.
• Add potato pieces to the meat, then pour a cup of water.
• Cover and let them cook for 30 minutes. Check the water of the pot occasionally. When the potato pieces and meat are soft, our delicious Kuurdak is ready!

Notes

• The traditional one has more oil for sauteing.
• If you prefer rare meat, make the slices bigger and when the potatoes are soft, serve it.

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