Quirky Foodster
  1. Back

Lunches

Kuyrdak

★ ★ ★ ★ ★ (0)
20 minutes
Prep
25 minutes
Cook

Ingredients

  • 400 g (14 oz) mixed lamb or beef offal (liver, heart, kidney), trimmed and cubed
  • 300 g (10 oz) potatoes, peeled and cubed
  • 2 medium onions, sliced
  • 3 tbsp (45 ml) vegetable oil or rendered fat
  • 2 cloves garlic, minced
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 2 tbsp fresh dill, chopped, to garnish

Method

  1. Soak the offal in cold water for 20 minutes, then drain and pat dry before cubing.
  2. Heat the oil in a large skillet over high heat and sear the offal in batches until browned on all sides, about 4-5 minutes per batch; set aside.
  3. In the same pan, fry the potatoes until golden on the edges, about 8 minutes.
  4. Add the onions and garlic, cooking until softened and fragrant, about 5 minutes.
  5. Return the offal to the pan, season with salt, pepper and cumin, and stir to combine.
  6. Cover and cook over low heat for 10 minutes, stirring occasionally, until the potatoes are tender and the offal is cooked through.
  7. Garnish with fresh dill before serving.

Introduction: Kuyrdak is a nose-to-tail dish of pan-fried offal — typically liver, heart and kidney — cooked with onions and potatoes.

Cultural Background: Kuyrdak is a nose-to-tail dish of pan-fried offal — typically liver, heart and kidney — cooked with onions and potatoes. Rooted in nomadic practicality, it was traditionally the first dish prepared after a livestock slaughter, using the freshest organ meats before they could spoil, and remains a beloved everyday lunch today.

Tips: Do not overcook the liver, as it can turn rubbery; add it slightly later than the heart and kidney if cooking separately. Rendered lamb tail fat (kurdyuk) gives the most authentic flavour if available.

Variations: A version using only liver is common in some regions. Some families add bell peppers or tomatoes for extra colour and moisture.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a covered skillet over medium-low heat with a splash of water until warmed through.

FAQs:

Q: Which offal works best for a beginner?

A: Liver is the mildest and easiest to source; a first attempt can use liver alone before adding heart and kidney.

Q: Can kuyrdak be made with just meat instead of offal?

A: Yes, some modern home versions substitute diced lamb or beef for offal, though this changes the dish's traditional character.

© Arscale 2026