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Ingredients Edit

Directions Edit

  1. 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.
  2. Kuyrdak is served in soup-plates and strewed with greens. Usually kuyrdak is served with taba-nan or fresh bread.

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