Uyghur Ethnic Cuisine
Uighur people like to eat steamed buns, roasted lamb, roasted lamb skewers, qurut (made with rice, lamb, vegetable oil, and carrots), naan (a special flatbread baked in a pit oven), and noodles. Drinks are usually drunk with (buckwheat tea), and also with brick tea. Milk tea is made by adding cow or sheep milk to tea and boiling it.
1Qurut
The main ingredient is rice, lamb, onion, carrots and vegetable oil. First, the lamb is put in a pot and fried in vegetable oil, then add onion and carrot shreds, salt, cumin and other seasonings, then add a certain amount of water, and finally put the washed rice into the pot and do not stir, steam until cooked over low heat.
2Roasted Lamb Skewers
The most common method of making it is to cut fresh lamb into uniform thin slices, marinate with onion, black pepper, and marinate for about half an hour, then skewer them on iron sticks (or wooden skewers), and roast them on a special grill. When almost cooked, sprinkle with cumin powder, salt and chili powder. The taste is salty, spicy and full of cumin fragrance, which makes people drool. When roasting lamb skewers, do not use open fire. Generally use high-quality, smoke-free coal (or wood) as fuel. Ignite the charcoal fire, wait for the smoke to exhaust and the fire to become vigorous, then put the lamb skewers on the grill rack to bake.
3Roasted Whole Lamb
The method of making it is to choose fat lamb, after slaughtering, remove the skin and internal organs and hooves, use a wooden stick with a large iron nail hammered through the lamb body, and the lamb's neck is inserted into the iron nail, then coat the lamb with a juice made of flour, eggs, salt, turmeric, pepper, cumin powder and other ingredients, put it in a naan pit, cover the mouth and cover it for about 1 hour, the whole lamb is yellow.
4Steamed Buns
Cut lamb, lamb oil and vegetable oil into dicing, combined with onion, cumin powder, salt, pepper powder and other seasonings to make stuffing, wrapped in very thin dough skins, steamed in a steamer, crystal clear and transparent, often eaten with qurut.
5Naan
Naan is a staple food on the Uighur table, and its variety reaches 50 types. It is round, mainly made of flour, and according to different flavors, it is combined with sesame, onion, eggs, vegetable oil, butter, milk, salt, sugar, etc. There are two types, with both leavened and dead dough. The oven for baking naan is made of clay, shaped like a jar. Some use a small water bucket to knock out the bottom and turn it upside down, and build the four sides with bricks. When baking naan, first ignite firewood or coal, wait for the smoke to exhaust and the fire to reach a certain temperature, then sprinkle a little salt water on the oven wall, and attach the raw naan to the oven wall and cover it, and it will be cooked in a moment.
