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.

Fried Organ Five Fingers (kuyrdak Beshbarmak)

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

  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the sliced liver, kidneys, and heart to the skillet, and cook until browned.
  4. Season with salt and pepper to taste.
  5. Once the organs are cooked through, remove from heat and let it rest for a few minutes.
  6. 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