- 850 g of sheep's liver
- 500 g of kidneys
- 300 g of heart
- 450 g of fat of tail or 150 g of fat mutton
- 2 onions
- 2 cups of broth
- a teaspoon of black ground pepper
- salt to taste.
- The fat of tail or fat mutton is cut in small cubes and fried until fat is melted: then heart and kidneys are added; 15 minutes later liver and chopped Onion, salt and pepper are added, some broth is poured in and all this is cooked to readiness.
- Kuyrdak is served in soup-plates and strewed with greens. Usually kuyrdak is served with taba-nan or fresh bread.
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