How to pronounce Kurze

Kurze is written курзе where it comes from. In the International Phonetic Alphabet it is /kurˈze/. In plain English letters that is koor-ZEH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Kurze?

Kurze is a main dish of Russia. Where it comes from: Dagestan. People usually eat it at lunch or dinner. Its main ingredients are lamb and wheat & flour. It tastes savory.

Where Kurze comes from

Kurze is one of 27 signature dishes of Russia on this map.

• Chudu чуду · Bread & pastry · Dagestan

  Chudu is a stuffed flatbread of the peoples of Dagestan, part of Dargin and other national cuisines of the republic on the Caspian shore of the Caucasus.

• Pelmeni пельмени · Main dish · Urals and Siberia

  Pelmeni are small dumplings of thin dough filled with raw minced meat, often a mix of beef, pork and lamb with onion, boiled and served with sour cream, butter or vinegar.

• Blini блины · Bread & pastry · Russia

  Blini are thin pancakes, traditionally made from yeasted buckwheat or wheat batter.

• Beef Stroganoff бефстроганов · Main dish · Saint Petersburg

  Beef Stroganoff is thin strips of beef sautéed and served in a sauce of mustard and smetana, sour cream.

• Pozharsky cutlet пожарская котлета · Main dish · Torzhok (Tver Oblast)

  The Pozharsky cutlet is a breaded patty of minced chicken, or sometimes veal, made especially juicy by working butter into the meat; in Russia it is coated in crumbs of white bread and fried until crisp.

• Tula pryanik тульский пряник · Dessert · Tula (Central Russia)

  The Tula pryanik is the best-known Russian imprinted gingerbread, made in the city of Tula south of Moscow.

Food of Russia

Dishes like Kurze in other countries

Same type of dish and similar main ingredients as Kurze:

• Pierekaczewnik · Main dish · Podlasie (Lipka Tatars), Poland

  Pierekaczewnik is the festive pie of the Lipka Tatars, the Tatar minority of Podlasie.

• Slátur · Main dish · All Iceland, Iceland

  Slátur, 'slaughter', is Icelandic food made from the innards and blood of lambs, mainly two kinds: blóðmör, a blood pudding, and lifrarpylsa, a liver sausage.

• Cağ kebabı · Main dish · Erzurum (Oltu), Türkiye

  Cağ kebabı is lamb marinated with onion, salt and pepper, stacked on a horizontal spit and cooked turning in front of a wood fire, then sliced off onto long thin skewers, cağ, and served with lavaş bread, onion and salad.

• Kibbeh كبة · Main dish · Levant, Lebanon

  Kibbeh is lean meat, usually lamb, pounded in a stone mortar with fine bulgur and onion into a smooth paste.