Fried Organ Five Fingers (kuyrdak Beshbarmak)
Fried Organ Five Fingers (Kuyrdak Beshbarmak) is a traditional dish from Kazakh cuisine that is rich in flavor and history. This hearty and savory dish is perfect for a special occasion or a comforting family meal.
Ingredients
- 1 lb lamb or beef liver, thinly sliced
- 1 lb lamb or beef kidneys, thinly sliced
- 1 lb lamb or beef heart, thinly sliced
- 1 onion, finely chopped
- 3-4 cloves garlic, minced
- 2-3 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the sliced liver, kidneys, and heart to the skillet, and cook until browned.
- Season with salt and pepper to taste.
- Once the organs are cooked through, remove from heat and let it rest for a few minutes.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large skillet Cutting board Sharp knife Measuring spoons
Tools
Stovetop
Serving suggestions
Serve the Fried Organ Five Fingers with traditional Kazakh flatbread and a side of pickled vegetables for a complete meal.
Tips & tricks
Make sure to slice the organs thinly for even cooking and tender texture.
Cost
$15