More Xinjiang Uyghur Recipes – Part 2
To my pleasant surprise, part one of the Xinjiang Uyghur Recipes ended up being one of the most popular articles of 2011. Apparently I’m not the only person who has an unhealthy craving for Uyghur food, even when I’m not in Xinjiang!
For this reason, I’m excited to introduce links to even more Uyghur food recipes that you can try at home.
Following the same format as last time, each of the following foods will have a brief description as well as two links: an internal link so you can see more pictures and descriptions of the food and an external link to the recipe. Print them off, try them out, and let me know!
Uyghur Lamb Kebab Recipe (烤肉)
One of the staple street foods in Xinjiang is the famous lamb kebab. In some areas of the province they are cooked over wood while others are cooked over coal, but the smell is irresistible either way.
No matter what you do, it’s going to be impossible to perfectly replicate a Xinjiang lamb kebab. I personally took lessons from a kebab seller on how to make lamb kebabs and I can’t do it. Still, armed with this recipe you can at least give it a try!
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Uyghur Laghman Noodles (拌面)
In my mind, it’s almost as fun to watch a Uyghur man make “pulled noodles” as it is to eat laghman. It’s a talent that takes years to perfect, so don’t expect to do it at home (I just use spaghetti noodles as a substitute). If you want to try hand-made noodles, see this noodle recipe – and good luck!
For the rest of us, the following recipe will suffice when it comes to recreating another great Xinjiang dish.
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Uyghur Samsa Recipe (烤包子)
Last but not least, another great street snack from Xinjiang. Similar to the Uyghur bread, it’s impossible to accurately replicate this dish without a coal-heated oven, but it can still be done.
The following recipe is in Chinese and I wouldn’t consider it completely “authentic”, but it’s great for home use. Best of all it comes with pictures for everybody who wants a step-by-step guide. Ha!
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An English Cookbook!
If looking through these recipes and trying them out at home is something that appeals to you, I highly suggest this book called “Beyond the Great Wall”. While most of the recipes are the recognizable Chinese dishes, there are also quite a few Xinjiang recipes you’ll enjoy.
Aside from recipes, the book also covers many of the ingredients you’ll need – including descriptions of what they are and how they’re used. Grab a copy for yourself – and help support this website in the process!
I love laghman – the Uzbek variant of this dish (I also think that the word “laghman” itself is more Uzbeki than Chinese).
[Reply]
hi Augis, Chinese they call laghman as a Lamian, they don’t have word laghman in their language, Uyghurs have the word laghman, since Uyghurs and Uzbeks have so much in common in their culture and custom, it is not surprise to see that laghman is common in both culture.
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