Kuyrdak

Recently, we taught our students about recipes. Until this class, they all though that “recipe” was said “reh-seep.” It was VERY hard to keep my laughter on the inside when they expressed their excitement in learning "American Reh-seeps!" Their homework was to put the recipe for their favorite Kazakh dish into English. Here’s what Yerlan turned in, in his exact words:

Kuyrdak:

Ingredients:

Fat of Tail – 350 g.

Lung – 750 g.

Heart – 300g.

Liver – 450 g.

Onion – 200 g.

Salt – 15 g.

Pepper – 2 g.

Green – 30 g.

Mutton – 330 g.

The fat of tail is cut into small cubes and fried until fat is melted. Then lung is added; 20 minutes later place cut of heart and wait about 15-20 minutes.

Then, add cut liver, chopped onion, salt, ground pepper, some clear soup and cook it all to readiness.

Prepare ram’s head as follows: Scorch is from hair beforehand, not burning out a skin, soak off and clean carefully, then bring down horns, divide into upper and lower parts, extract teeth, delete mount, wash it, pack jaws back together, put head into boiling water and boil it slowly during 3-4 hours of readiness.

Before presenting it to table it is strewed with green of the parsley and veins of meat (which is bones with gristles). In addition you can add boiled or fried potatoes on garnish.

The dish will be tasty if prepared from fresh products.