Fried Organ Meat (kuyrdak)

Fried Organ Meat (Kuyrdak) is a traditional dish from Kazakh Cuisine that is rich in flavor and history. This dish is made with organ meats such as liver, heart, and kidneys, and is typically served with onions and spices.

Fried Organ Meat (kuyrdak)

Ingredients

  • 500g organ meat (liver, heart, and kidneys)
  • 2 onions, sliced
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Instructions

  1. Wash the organ meats thoroughly and cut them into small pieces.
  2. Heat the vegetable oil in a large skillet over medium heat.
  3. Add the sliced onions and cook until they are soft and golden brown.
  4. Add the organ meats to the skillet and cook for about 15-20 minutes, stirring occasionally.
  5. Season with salt, black pepper, paprika, and cumin, and continue cooking for another 10 minutes.
  6. Once the organ meats are cooked through and tender, remove from heat and let it rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large skillet Sharp knife Cutting board

Tools

Serving platter Tongs

Serving suggestions

Serving suggestions: Fried Organ Meat (Kuyrdak) is traditionally served with flatbread or rice.

Tips & tricks

Tips: Make sure to cook the organ meats until they are tender but not overcooked to maintain their flavor and texture.

Cost

$10