“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.”
Yield: 6 Servings
1 1/2 lbs beef
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
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
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.
Link to My Post on Kazakhstan: https://theworldfrommykitchen.wordpress.com/2014/11/10/kazakhstan/
Main Ingredient: Beef