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Kyssekuyrdak. Still remembered as a delicacy in the regions bordering with China, this dish is all about that organ meat. Prepared from freshly butchered beef, pieces of lungs, liver, kidneys, intestines and entrails are all cut up into small pieces and fried in the cauldron with a seasoning of their special spices and a generous amount of garlic to remove the peculiar smell associated with organ meat.