Uyghur cuisine
Uyghur Cuisine[edit | edit source]
Uyghur cuisine is the cuisine of the Uyghur people, an ethnic group primarily living in the Xinjiang Uyghur Autonomous Region of China. It reflects a rich blend of Central Asian, Chinese, and Middle Eastern influences, characterized by its use of lamb, beef, chicken, and a variety of spices.
Main Dishes[edit | edit source]
Lagman[edit | edit source]
Lagman is a traditional Uyghur dish consisting of hand-pulled noodles served with a stir-fried topping of meat and vegetables. The dish is known for its rich flavors and is often seasoned with garlic, cumin, and chili peppers.
Polu[edit | edit source]
Polu, also known as pilaf, is a staple in Uyghur cuisine. It is made with rice, carrots, onions, and lamb, all cooked together in a seasoned broth. The dish is often garnished with raisins and sometimes nuts.
Mutton BBQ[edit | edit source]
Mutton BBQ is a popular street food in Xinjiang. Skewers of marinated lamb are grilled over an open flame, seasoned with cumin and chili powder, giving them a distinctive and savory taste.
Nan[edit | edit source]
Nan is a type of flatbread that is a common accompaniment to many Uyghur meals. It is baked in a tandoor oven and can be found in various forms, sometimes topped with sesame seeds or onions.
Samsa[edit | edit source]
Samsa are baked pastries filled with minced meat, usually lamb or beef, and onions. They are similar to samosas and are a popular snack or appetizer.
Beverages[edit | edit source]
Kvass[edit | edit source]
Kvass is a traditional fermented beverage made from bread, popular in Xinjiang. It is slightly alcoholic and has a sweet and sour taste, often consumed as a refreshing drink.
Related Pages[edit | edit source]
References[edit | edit source]
- Bovingdon, Gardner. "The Uyghurs: Strangers in Their Own Land." Columbia University Press, 2010.
- Millward, James A. "Eurasian Crossroads: A History of Xinjiang." Columbia University Press, 2007.
Uyghur Lagman
Polu
Mutton BBQ
Uyghur Nan
Uyghur Samsa
Urumqi Kvass
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