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More Great Xinjiang Uyghur Recipes



More Xinjiang Uyghur Recipes – Part 2

February 6, 2012 | 4 Comments

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!

More Information: Uyghur Lamb Kebab
Make It Yourself: Uyghur Lamb Kebab Recipe

A Uyghur grill kebabs during a BBQ

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.

More Information: Uyghur Laghman Noodles
Make It Yourself: Uyghur Laghman Recipe

Uyghur Lagman noodles from Xinjiang, China

Customize Your China Tour - Save 10%

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!

More Information: Uyghur Samsa
Make It Yourself: Uyghur Samsa Recipe

A fresh batch of Uyghur Samsa

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!

Chinese cookbook: Beyond the Great Wall

Buy Beyond the Great Wall Cookbook    Buy the Kindle version of Beyond the Great Wall Cookbook

Other Great Uyghur Food Resources:

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About Josh Summers

Josh is a writer, musician and entrepreneur who currently resides in Urumqi, capital of China's western province of Xinjiang. He has been traveling and writing about this region since 2006 and has no plans to stop in the near future.

Leave a Comment

  1. I love laghman – the Uzbek variant of this dish (I also think that the word “laghman” itself is more Uzbeki than Chinese).

    [Reply]

  2. 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.

    [Reply]

  3. Hi, do you have a recipe for Chasip or Hassip? The sausage with lamb and rice?
    I love your site here…very informative. Thanks.

    [Reply]

    Josh on October 28th, 2013 at 8:00 am

    Hey Seth! At the moment I don’t have a recipe for Hassip, but I’ll keep my eyes open and let you know. Thanks for stopping by and leaving a comment!

    [Reply]