| Kuyrdak | |
| Country: | Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan |
| Region: | Central Asia |
| Main Ingredient: | mutton, onion, vegetable oil or animal fat |
Kuyrdak (Kazakh: қуырдақ, Quyrdaq, Kirghiz; Kyrgyz: куурдак, Turkmen: gowurdak; Говурдак, Uighur; Uyghur: қордақ, Uzbek: qovurdoq, Mongolian: Хуурдаг), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalisation of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".[1]
Kuyrdak is known in Turkish cuisine as kavurma usually made from lamb, mutton, beef, or sheep liver, or sometimes with vegetables.