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Uyghur Cuisine

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

Lagman

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

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

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

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

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

Kvass

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

References

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.

@@ Line 1: / Line 1: @@
-'''Uyghur Cuisine''' is a style of food that originates from the [[Uyghur people]], a Turkic ethnic group primarily residing in the [[Xinjiang Uyghur Autonomous Region]] in Western China. The cuisine is influenced by the cooking styles of Central Asia, and includes various forms of [[bread]], meat, and rice.
+== Uyghur Cuisine ==
-==Etymology==
+[[File:Uyghur_Lagman.jpg|thumb|Uyghur Lagman]]
-The term "Uyghur" is derived from the Old Turkic "Uyghur", which means "united" or "allied". The term is historically associated with the Uyghur Khaganate, a Turkic empire that existed in the 8th and 9th centuries.
+[[File:Polu.jpg|thumb|Uyghur Polu]]
+[[File:Mutton_bbq.jpg|thumb|Mutton BBQ]]
+[[File:Uyghur_nan.jpg|thumb|Uyghur Nan]]
+[[File:Uyghur_samsa.jpg|thumb|Uyghur Samsa]]
+[[File:Urumqi_Kvass.jpg|thumb|Urumqi Kvass]]
-==Breads==
+'''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.
-Bread is a staple in Uyghur cuisine. The most common types include:
-* '''[[Nan (bread)|Nan]]''': A type of bread that is typically round and flat. It is often topped with sesame seeds, onions, or other ingredients.
+== Main Dishes ==
-* '''[[Samsa (food)|Samsa]]''': A type of pastry that is typically filled with meat (often lamb) and onions. It is traditionally baked in a tandoor oven.
-* '''[[Girda (bread)|Girda]]''': A type of bread that is similar to nan, but is thicker and often has a harder crust.
-==Related Terms==
+=== Lagman ===
-* '''[[Pilaf]]''': A dish made by cooking rice in a seasoned broth. In Uyghur cuisine, pilaf is often made with lamb, carrots, and onions.
+[[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.
-* '''[[Kebab]]''': A dish consisting of meat that is skewered and grilled. In Uyghur cuisine, lamb is the most commonly used meat for kebabs.
-* '''[[Lagman]]''': A dish consisting of hand-pulled noodles, meat, and vegetables. It is a common dish in Uyghur cuisine.
-==See Also==
+=== Polu ===
+[[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 ===
+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 ===
+[[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 ===
+[[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 ==
+=== Kvass ===
+[[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 ==
+* [[Xinjiang cuisine]]
+* [[Central Asian cuisine]]
 * [[Chinese cuisine]]
-* [[Turkic cuisines]]
-* [[Central Asian cuisine]]
-[[Category:Uyghur culture]]
+== References ==
-[[Category:Asian cuisine]]
+* Bovingdon, Gardner. "The Uyghurs: Strangers in Their Own Land." Columbia University Press, 2010.
-[[Category:Turkic culture]]
+* Millward, James A. "Eurasian Crossroads: A History of Xinjiang." Columbia University Press, 2007.
-{{stub}}
+[[Category:Uyghur cuisine]]