Uyghur cuisine

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.

Etymology

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.

Breads

Bread is a staple in Uyghur cuisine. The most common types include:

• Nan: A type of bread that is typically round and flat. It is often topped with sesame seeds, onions, or other ingredients.
• Samsa: A type of pastry that is typically filled with meat (often lamb) and onions. It is traditionally baked in a tandoor oven.
• Girda: A type of bread that is similar to nan, but is thicker and often has a harder crust.

Related Terms

• Pilaf: A dish made by cooking rice in a seasoned broth. In Uyghur cuisine, pilaf is often made with lamb, carrots, and onions.
• 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

• Chinese cuisine
• Turkic cuisines
• Central Asian cuisine

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