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.
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
- Wash the organ meats thoroughly and cut them into small pieces.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the sliced onions and cook until they are soft and golden brown.
- Add the organ meats to the skillet and cook for about 15-20 minutes, stirring occasionally.
- Season with salt, black pepper, paprika, and cumin, and continue cooking for another 10 minutes.
- 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