Qovurdoq (Kovurdak)
Asia — Uzbekistan
Uzbekistan's primary mixed-organ tradition. Multiple organs fried together with onion and fat. Traditionally one of the first dishes prepared after slaughter. The Uzbek equivalent of Kazakhstan's kuirdak.
Cuts in this tradition
Cultural context
Comparable to Kazakhstan's kuirdak, Pakistan's katakat, and Indonesia's jeroan as a multi-organ frying tradition. The Central Asian mixed-organ fry appears across the region under different names — a shared culinary heritage of the Turkic world.
Preparation
Organs diced and fried in oil or fat with onion, garlic, cumin, coriander, and pepper. Each organ type added in sequence according to cooking time. Served with non bread and fresh vegetables.