Kuirdak (Quyrdaq)
Asia — Kazakhstan
Kazakhstan's most important offal tradition. Liver, heart, kidney, and tripe fried together in tail fat with onion. Traditionally the first dish prepared after slaughter.
Cuts in this tradition
Cultural context
Kuirdak is structurally comparable to Iranian jigaraki, Pakistani katakat, and Indonesian jeroan as a multi-organ framework. The use of tail fat (qurtyq) as cooking medium is distinctively Central Asian. Fresh organ quality is considered essential — the dish is at its best immediately after slaughter.
Preparation
Organs diced and fried in rendered tail fat with onion, garlic, salt, and pepper. Liver added last to avoid overcooking. Served with bread and fresh vegetables.