Traditional Uighur Foods

Laghman (pulled noodles)

laghmanLEGHMEN is hand pulled long boiled noodles with meat and vegetable topping. Generally somewhat spicy. Marco polo took back the laghman to Italy and called “spaghetti” It is loved by all Uighur people.
Now we have several types of noodles. Such as lamb noodle, chicken noodle, kidney noodle and vegetable noodle.
For the noodle our saying is as thin as like a hair. Another one is vinegar and chili makes it tastier
Noodle is long stretched by cooks with special techniques.
On top of the noodle we put several types of fried vegetables together with different meats mentioned above.
On his journey through Silk Road Marco polo copied making noodles from xinjiang.
Saying is from our ancestors.

The noodles are pliable and tough, smooth and delicious. The noodle dough is pulled in a special way to create thinner and thinner strings of dough, and finally, noodles! Then the noodles are boiled quickly and various ingredients are added, including oil, mutton pieces, cooked tomato and chili peppers. Sometimes the noodles are stir-fried along with these ingredients, which can only be described as a totally different, yet equally delicious taste.

Pilaf (Uighur local rice)

poloPilaf (polo) is one of the most appreciated dishes among Uighur people. We cook it only for VIP guests and only on special occasions like festivals and at weddings.

Ingredients for Pilaf are fresh mutton, carrots, onions, vegetable oil, melted sheep’s fat and rice. There are more than 10 kinds of this rice dish, mainly mutton, beef, chicken and vegetarian versions (the latter being without meat), but the most common one is with mutton. Pilaf is usually eaten by hand and is regarded as the best food of Uighur people. Thus we have a saying which is “pilaf is for the men.”
Cooking method and legend
First cut the mutton into small squares and cook together with edible oil. After a while, add some onion, carrots, water and refined salt. Twenty minute later add the rice. Wait for another forty minutes and the polo is done.
The legend behind this famous dish goes like this. It is said that more that a thousand years ago, a doctor named Abdulwali was in poor health in his old age. No medicine could help him. In search for a cure, the doctor concocted a meal which he ate twice a day for half a month until he miraculously recovered. His neighbors was amazed at his good health and asked him about it. He told the secret to them and the recipe was passed around. That is polo today.

Chuchura local dumpling

Chuchura are dumplings boiled in water forming a kind of meat parcel soup which is very delicious. Preparation takes a long time to wrap and cook each item. Chuchura is made from minced lamb stirred with onion and black pepper. We cook it for special and VIP guests.
Flour, water, meat (usually mutton), onion, salt, black pepper

1. Cook soup with mutton ribs for a long time to ensure its taste.
2. Make dough, pull thin and cut into squares
3. Chop the meat into very small pieces (as minced).
4. Then chop an onion and mix with the meat, pepper and salt to form a kind of stuffing.
5. Wrap the stuffing into the square dough pieces so each looks like a kind of cowboy hat, sealing the dough together using ones thumbnails.
6. Place the wrapped dumpling into the boiled water with the ribs and boil for around twenty minutes – taste one to know if it is well done before you turn off the boil.
7. After boiling, add some coriander and enjoy. Not only is chuchura delicious, one should never miss a chance to try this most famous of Xinjiang dishes. Each dish is usually served with caraway and white or black pepper on top.