Kuurdak with Kidneys, Beef Liver, and Heart
Kazakh cuisine never runs out of great meat recipes!
ulia-uf
Recipe author
Kuurdak with Kidneys, Beef Liver, and Heart
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 %
10 g
Fats 57 %
20 g
Carbohydrates 14 %
5 g
241 kcal
GI:
100
/
0
/
0
- Meat dishes are the heart of Kazakh cooking, most often made with lamb. Kuurdak is prepared from organ meats. The word "kuurdak" (or "kavurdak," of Turkic origin) is related to the Russian word "kavardak" — the name once given to dishes thrown together from various leftovers. The traditional version also includes lung, but I'm offering you a simpler take here. Some modern versions add carrots, potatoes, and pumpkin for extra body. It's best to cook this in a cauldron or a deep, heavy-bottomed pan. Rinse and dry all the organ meats and cut them into cubes. Cut the fat-tail fat (or fatty lamb) into cubes as well and render it until the fat melts out. If you're using lung, add it first. Then add the heart and kidneys, and about fifteen minutes later the liver and chopped onion. Season with salt and pepper to taste. Once everything is browned, pour in some broth and simmer until tender. Serve the kuurdak in a deep dish, sprinkled with finely chopped herbs.
Caloric content of the products possible in the composition of the dish
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Veal kidneys - 86 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Heart of mutton - 82 kcal/100g
- Beef heart - 96 kcal/100g
- Beef liver - 130 kcal/100g
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