Kuurdak. Bokonbayevo, Kyrgyzstan

March 2018
There's nothing more satisfying than eating food you have foraged and had to work for.  Kuurdak, one of the oldest dishes in Kyrgyz cuisine, is traditionally made with lamb, however after a day riding around the hills near Bokonbayevo with our berkutchi, the lady we were staying with used the rabbit our eagle had caught that afternoon to make the dish.  The meat and offal is fried in fat with plenty of onions and spices, and simply served with boiled potatoes.  A subtle meat flavour, a little earthier than chicken, with bags of freshness shining through.

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