Kuyrdak from Kazakhstan
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This is the national dish of Kazakhstan. The yogurt is only used during the short time that it is available. This is a reduced version of the recipe, normally a whole cow is used. It is cooked in a huge pot over an open fire.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
ingredients
- 1 1⁄2 lbs beef
- 3 onions
- 2 tomatoes
- 1⁄4 cup vegetable oil
- 2 bay leaves
- 2 cups broth
- 1 1⁄2 teaspoons mixed spice, for kazakh and uzbek recipes from recipe of that name
- 1 lb bread dough
-
For Sauce
- 2 bunches spring onions
- 1 bunch fresh parsley, chopped
- 1⁄4 cup fresh basil, chopped
- 1⁄2 cup fresh dill, chopped
- 1 garlic clove, crushed
- 1⁄2 cup vegetable oil
- 1 cup yogurt
directions
- Cut meat into serving sized pieces and fry with chopped onions. Make balls with bread dough. Add broth, bread dough, spice mix, chopped tomatoes, and bay leaves. Bring to a boil, then stew about an hour or until tender.
- Meanwhile, fry garlic and spring onions until golden, then add all other sauce ingredients except yogurt and fry another minute or so. Set aside.
- When ready to serve Kuyrdak, add yogurt to sauce and stir well. Remove bay leaves, spoon meat onto a bed of rice and serve sauce on the side, as people will prefer different amounts.
- Variation: Skip the yogurt and oil. Do not cook greens, just sprinkle them over the Kuyrdak. This is how it is served when yogurt is not available.
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This is the national dish of Kazakhstan. The yogurt is only used during the short time that it is available. This is a reduced version of the recipe, normally a whole cow is used. It is cooked in a huge pot over an open fire.
