Having watched Stalik Khankishiev's last video recipe - Uyghur kidneys, I became interested in Uyghur cuisine. The Uighurs are the most ancient people of Eastern Turkistan. The people who, back in the 40s. XX century had its own statehood. A people with their own literature, architecture, philosophy, rich customs and traditions. It is an absolutely full-fledged ethnos with an ancient and tragic fate.
Like any other national cuisine, the Uyghur has its own characteristics. This is moderation, satiety, but at the same time usefulness. Harmonious taste and rich aroma of ready-made meals are an important part of the culinary tradition.
Modern genetic studies have established that the Uyghurs were formed as a mixture of representatives of the Caucasian and Mongoloid races. It was, of course, a very long time ago, but in cooking, the result is a mixture of Western and Eastern traditions. So ...
First place. Uyghur snack "Gul Tavak"
Gul Tawak is an assortment of chopped vegetables, meat and fish, as well as spices. The dish must be served in the form of a flower with petals of different colors, which is why it is often called a "flower dish". It is always a beautiful, tasteful food. It is composed of finely chopped vegetables of various configurations, as well as boiled and fried meat, which is also finely chopped.
Why did I put it first? After all, it is so simple and uncomplicated. And the fact of the matter is that for some reason the most delicious and useful in cooking is simple. All the more wonderful aesthetics. Everyone will agree that three sausages and a pile of buckwheat porridge piled into one bowl do not look very attractive and appetizing. But the assorted vegetables served in the shape of a flower ...
Uyghur snack "Gul Tavak" from vegetables. This is a wonderful dish that just pleases the eye.
Second place. Uyghur Lagman noodles
Uyghur noodles are a very famous item in the world's culinary culture. The most famous is Lagman noodles, which are made from thin strands of dough stretched from thickly cut ropes. "Lagmans" can be prepared from different types of flour, they can be of different thickness. There is an interesting feature in Uyghur cuisine. Each dish is surrounded by an aura of symbolism and romance. This is how lagman is called "a dish of love."
It is customary to serve sauces and gravies to lagman. The gravy varies at different times of the year. Spring gravy is made from green onions, dzhusay sprouts, celery and radishes. In summer - from cucumbers, garlic shoots, usun jusaynik, short and long beans, tomatoes, green and red peppers, eggplants, garlic and onions. In autumn - from carrots, kohlrabi, radish and turnip. In winter - from dried and salted vegetables. It all depends on what ripens and when. This is quite logical. 🙂
Uyghur lagman. A cross between noodle and gravy and noodle soup.
Third place. Uyghur manti and Choshchurya dumplings
I combined these two dietary dishes into one position, because I think that they are very similar in the preparation method and the composition of the products used.
Manty among the Uighurs is no less popular than noodles. In the symbolic classification of dishes, manti is called "the dish of the horsemen". They are prepared like Choschurya dumplings from rolled dough with filling.
The method of cooking manti is unusual - steamed in a jimbil - a special flat dish woven from reeds - or in a helmet - a vessel consisting of a system of sieves inserted into each other. The dough is fresh, sour, yeast, the filling can be different - meat, vegetable or cheese. For example, there may be such combinations of pumpkin with meat, onions, zhusay, figs, clover, green onions, quince, vegetables, etc.
Uyghur manti have their own pronounced features, so it is worth dwelling in more detail on the varieties:
Kava manta - pumpkin (kava) is mixed in equal parts with lamb. Steamed. There are subspecies - khoshan, fried manti. The second ones are first fried in vegetable oil until golden brown and only then are brought to readiness in a cascan. The idea is that the harmful substances formed during frying will be neutralized, but the taste of the fried food will remain.
Jusai-manta - also steamed, but the Jusai plant is used as the filling. The plant can be mixed with lamb or not.
Baldurgan manta - are steamed from yeast dough. Due to this, mantas are lush (boldurgan). The filling is almost no different from the previous options: either meat or meat with jusai.
In the Uyghur tradition, it is customary to use manti with lazjan (a special seasoning of red pepper seasoned with vegetable oil) or with cobra (a seasoning of tomatoes, hot pepper and garlic).
Uyghur manti are steamed in a jimbil or kaskan
Choshchurya dumplings are usually prepared by the newlyweds on the second day of the wedding. This dish is a symbol of the wish for many children and well-being. Choschurya can be served both as a first and as a second course.
Jimbil dishes turned out to be a big rarity on the Internet. You can still find a verbal description on the Internet, but an image ... Strange, but in a place where you can find almost everything (on the Internet) this rare national double boiler was not found.
Kaskan is another matter. This type of cookware has a completely industrial embodiment and visually very much resembles a multi-level steamer.
Kaskan is the industrial embodiment of the national Uyghur tableware
Fourth place. Uyghur pilaf
The Central Asian peoples always hold pilaf in high esteem, but for most of them it is quite an everyday dish. But among the Uighurs, this is a festive dish that is prepared for receiving guests. Since guests always need pilaf, many Uighur families, as a rule, invite a special skilled chef called "ashpyaz". Pilaf is not necessarily prepared for joyous occasions; among the Uighurs, it is equally relevant both at a wedding and at a commemoration.
The Uyghur pilaf recipe is conceptually similar to that of other peoples. It is made from rice, meat, carrots and onions, often seasoned with garlic or raisins.
Pilaf among Uighurs is not an everyday but a festive dish
Fifth place. Uyghur pastries
The baked goods deserve a separate mention. It occupies a special place in Uyghur cuisine. The most famous and ancient are samsu pies stuffed with minced meat (meat, onions and pumpkin), vegetables or fruits. Samsa is prepared in tandoor or tandoor (cone-shaped ovens for baking bread), as well as in a cauldron. The dough for samsa is different, the choice of the right one depends on the baking method. For example, for tandoor samsa, the dough is kneaded salty and steep, for samsa in a cauldron - loose and weak, the dough can also be salty and yeasty. Samsa is usually served for dessert.
Samsa is a Central Asian fast food restaurant. These pies are sold in the squares and markets of eastern cities, just as they try to shove delicious hot dogs to onlookers.
This is how samsa is prepared in the tandoor
No less popular is Porya (a kind of cheburek). It is stuffed with herbs, cabbage, cilantro, dill, jusya and even sprouted wheat sprouts. In addition, there are variations with a filling of finely chopped meat and onions.
Pies stuffed with meat and onions (meat bread). This dish is prepared only in a cauldron.
Gosch Nan - what delicious dishes can you say in a cauldron
In addition to pies, there is also Boob Nan (steamed bread) - a roll of carrots, pumpkin, green onions and jusya. The dish is steamed.
Sixth place. Uyghur bread
As in Belarusian cuisine, Uyghur cuisine has its own special bread. If we have sour black bread, then the Uighurs prefer to bake bread from a mixture of wheat and corn flour, or from these types of flour, but without mixing. Sour (fermented) or yeast dough is prepared from it, onions are added. The flatbreads are usually baked in a bread oven (tonu) or in a cauldron or in a tandoor.
In general, bread in Uyghur cuisine is of great importance. Connoisseurs identify more than 40 varieties. But in short, there are two types of cakes: large and thin - "Chon nan", small and thick - "Togach".
Cakes cooked in a cauldron are of other varieties: these are rich flaky cakes made of dough mixed with butter and cream - "Katlima" thin pancakes with lard (or without lard) - "Fucked up".
Various types of butter cookies are baked for the holidays - for example, "Sanza"... But the most useful and nutritious is bread baked in a tandoor. It is believed that it absorbs the heat of "living fire". Here I agree with the Uyghurs, my experience suggests that food cooked on charcoal or open fire in nature is the most digestible and tastes best.
Uyghur bread. How different is the tradition of making bread in our country and in the east?
Seventh place. Black tea with milk
The famous Silk Road passed through the places of traditional residence of the Uighurs. Therefore, tea has been drunk in this region for a long time. Black tea with milk can be called the national drink of the Uyghurs. During the day, the locals always drink a couple of other cups of strong tea. The tea-drinking ceremony has, perhaps, ideological significance in this region.
There are many ways to make tea. Here are some of the most interesting ones. For example, the Uighurs of the Seven Rivers prefer to drink salty tea whitened with milk - "Atkyan tea"... Such tea is usually seasoned with cream, sour cream, butter and drunk from large bowls - "apkur chinya". This dish is very satisfying and is usually served in the morning for breakfast.
"Atkyan Chai" is a very hearty drink for your morning breakfast
But after a hearty and fatty meal, it is customary to drink idle black tea with sweets - "Son of tea", and only Fergana Uighurs drink green tea - "Kok tea".
Eighth place. First meal
The first dishes in the Uyghur culinary tradition deserve a special place. They are of several types. Broths "Shova" prepared with pies and vegetables. Pease is a variety of peas, often called chickpeas.
"Suyuk Ash" - these soups have a different principle of preparation, they are prepared with noodles and come in the form of broths or fried. Such soups are called "food for the tired" by the Uighurs; they help to quickly restore strength after a long journey or hard work, and at the same time do not require additional energy costs from a person to digest food. Soups of this type are usually seasoned with fresh herbs or roots. There are a lot of varieties of “Suyuk Ash”: “kaligach tili” - noodles in the form of a swallow tongue, “uzmya suyuk ash” - soup-rags, “yeyip uzup tashlash” - soup-rags with rolled dough, “khalivash” - soup with dough , cut into large squares, "omach" - soup with mashed dough, "sumulyak" - a kind of "omach", is prepared as a memorial dish. Uyghur noodles are made from different types of flour - barley, rice, wheat or corn.
As for the “omach” soup, it is an absolute Uyghur specialty and is practically not found in the cuisines of other nations.
Unique Uyger soup Omach. Essentially made with flour
And here's the paradox - the Uighurs have long ceased to have their own statehood, but their culinary art has become a monument of intangible culture and is recognized everywhere in Central Asia. In many cities of this region, you can meet the Uyghur Ashkhan.
P.S. Out of the rating, I would like to highlight a unique Uyghur dish "Opkya-esip" - These are stuffed lungs of a ram, lamb or calf. The preparation method of this dish is extremely complex and requires a lot of culinary experience and skill. When butchering a ram, lamb or calf, it is necessary to show great virtuosity and not to hurt the lungs with a knife. Then you need to check the integrity of the lungs. This is done relatively simply - they are inflated. The filling consists of batter, milk, eggs and butter. Through a special sieve, lungs are poured in and the hole is tightly tied with a rope. Then the semi-finished product is dipped in boiling water and cooked until tender. Very unusual.
Uyghur manty. The correct recipe for the ancient Uyghurs
Uyghur manti are the brainchild of Uyghur cuisine. It was the Uighurs who brought manti from China to Central Asia. Many thanks to them. The size of such mantas is much larger than the size of dumplings. That's really, really, I ate a couple and are already full. But I assure you, many gobble up this dish to complete satiety. That's how they love. In Uyghur manti, meat and fat are chopped (cut) only by hand. The filling is more juicy. Manty is not boiled in water, but steamed.
Servings - 4
Preparation time - 15 min
Cooking time - 2 hours 30 minutes.
Caloric content - 740 Kcal
Ingredients:
- Flour - 500 gr.
- Egg - 1 pc.
- Vegetable oil - 1 tablespoon
- Cold water - 1/2 cup
- Salt - 1 tablespoon
- Lamb - 700 gr.
- Beef - 300 gr.
- Fat tail fat -100 gr.
- Red onion - 6 pcs.
- Salt in the filling - to taste
- For minced meat - black pepper, red pepper, cumin, cilantro - to taste
- Parsley and black pepper - for serving
Cooking Uyghur manti
Dough for manti in Uyghur style
- We knead a tough dough from flour, eggs and water.
- Now cover our dough with a large bowl.
- Let it rest for 30-40 minutes.
Cooking the filling
- Slowly, this job does not like to rush, chop mutton, beef and fat into small cubes.
- Chop the peeled onion thinly and put in the minced meat. I like it when there are a lot of onions in the minced meat, and I always put more of it.
- Salt to your taste, add a little pepper and be sure to chop it down.
- Mix the minced meat thoroughly.
Advice - when stirring minced meat, try not to be too zealous, so that he does not let the juice out prematurely
How to cook Uyghur manti
- Roll out the dough in the shape of a sausage, cut into slices, and roll each piece into a round cake. One cake contains 1 tbsp. minced meat.
- Using your fingers, pull the edges of the cake to the middle and pinch the edges. These are the fat-tail bags obtained. Give them a rounded shape and flatten them a little. We put on a lot of mantus. They can dry out. Cover them with a damp cloth or towel.
- We pass to the final stage. We grease the lattice of the mantle with oil, and lay out the manty. Only you need to lay out so that it does not come into contact with each other. Sprinkle them with cold water and cook, covered for half an hour.
- When serving manti to the table, fill them with broth, which season with spices and herbs.
Treat your family and guests rather, they will be delighted! Bon Appetit. And don't forget to cook some more.
Uyghur dishes
Cooking is a heritage of culture and art
Uyghur dishes, as confirmed by the historical fact, are very diverse, nutritious, tasty and beautiful.
For the preparation of these wonderful dishes, a variety of food products are used: vegetables, fruits, cereals and spices, a rich kitchen inventory is used. Despite this, some amateurs do not hesitate to call the primordial Uyghur dishes, created for centuries by sweat and blood, absolutely incomprehensible, and sometimes absurd terms from foreign languages.
For example, recently it has become fashionable among young people to call "samsa" "kao bao za", fried chicken is called "dapanji", "kaskan" is called "mantyshnitsa", "gosher" or "mon-dyak" is called ...
Lagman
In the world, many peoples prepare lagman-like dishes, for example, pasta, fajoli pasta, boso, spaghetti, kuksi, luman, tanmen, etc.
There is such a historical legend: "When Marco Polo visited the Uyghur region, he took with him a recipe for making lagman." Therefore, we can say with confidence that the “progenitor” of these dishes is the Uyghur lagman.
There are many types of lagman and methods of making it. This dish is beautiful in design, has an amazing taste, thanks to the variety of gravies and elastic noodles.
Another wonderful tradition of our people is that for his birthday, wishing the hero of the day long life, the Uighurs prepare a lagman. And in days of mourning, wishing ...
Puree / Uyghur cuisine
What we need:
Butter - 250g
salt pepper
We start to roll a roll
© MiraEl
Jingmomo / Uyghur cuisine
That's all
"Kazan Kebab"
Today I will improvise on the theme of kazan kebab. I think this dish will be to the taste of everyone who respects Asian cuisine. Of course, the main thing that is needed for a cauldron kebab is meat, cauldron or wok. This time we have good young mutton flesh as meat. I cut it into rather thin pieces. Somewhere 2-3 cm thick. It can be thicker, but this will affect the cooking time of our kazan kebab.
Next, according to the classic recipe, the meat should be marinated. For example, in a mixture of onions, salt and cumin. But that is if there is time. Now we take our favorite large cauldron (wok) and put it on fire. You can melt fat tail fat in it, or you can melt vegetable oil, as I did. When from ...
Nerin
There are a lot of dishes that are identical in the method of preparing nerin and they are varied. First, the meat is cooked in water until cooked, then this meat is finely chopped, finely chopped noodles are cooked in the broth, the chopped meat is mixed with the finished noodles, the onion is added there, which is thinly chopped beforehand, seasoned with pepper, kneaded, poured with boiling fatty lamb broth, black pepper, kefir, suzmu or kurt soaked in broth.
This ancient dish is also described by Mahmud Kashgari in his work as the most high-calorie, hearty and nutritious dish and calls it "tutmach", which means "a dish that restrains hunger" ("Divan lugat at-Turk", in 3 volumes. , volume 1. Uurumchi, 1981. p. 590) ...
Junmama / Uyghur cuisine
Ingredients:
For dumplings:
1-1.5 cups flour
20 grams of yeast (not dry)
0.5 cups cold water
a pinch of salt, sugar
For gravy:
meat bone for broth
300-400 grams of lamb (veal) pulp
1 large onion
1 medium radish (Central Asian)
1 sweet bell pepper (I have frozen)
200g frozen green beans
0.5 cups chickpeas (pre-soaked)
5-6 cloves of garlic
3-4 canned tomatoes in their own juice, or the same amount of fresh tomatoes or 3 tablespoons of tomato paste
a pinch of ground coriander
freshly ground black pepper
pinch of granulated sugar
3st. tablespoons of vegetable oil
salt to taste
pod of red hot pepper (by ...
Jusai Nan / Uyghur cuisine
Ingredients:
For the test:
600 gr flour
0.5 tsp soda
1 egg
300-350 ml water
Salt to taste
For minced meat:
250 gr lamb or beef meat (or large minced meat)
3 bunches of jujusai 300 gr (if not, replace with wild garlic)
3 onions
100 ml vegetable oil
Salt, black-red pepper to taste
Preparation:
Sift flour and baking soda into a bowl. Make a depression in the middle, add the egg and water mixed with salt. Knead the dough. Knead for 5 minutes. Place in a bag for 30-40 minutes. Then knead again.
Prepare minced meat:
Cut the meat into small cubes 0.5 by 0.5. Finely chop the onion, put everything in a bowl. Soak the jujusai in a large bowl for 20 minutes, then drain the water, wash the jujusai under running water. Cut ...
Mampar (Uyghur dumpling soup)
This Central Asian dish, with unconditional Dungan ancestry, is sometimes called "dumplings soup". In principle, it is so: this is a soup with the addition of small pieces of boiled dough. But he is rather a close relative of lagman than the aforementioned soup with dumplings, if by this we mean an excellent broth base seasoned with onions, potatoes (sometimes carrots), herbs, black pepper, to which, as a rule, a very soft dough on an egg is added with a teaspoon ... This is, of course, cool. But mampar is, of course, different. And to appreciate it, you should try it at least once.
The usual set of products (it can, of course, vary) is as follows (we are talking about soup for 5-6 servings):
Gyoshnan
One of the most common Uyghur dishes is goshnan (meat bread). In order to prepare goshnan, two doughs rolled out in the form of a circle are taken, and minced meat prepared according to the recipe for mantas is placed between them.
The edges are held together with a beautiful weaving. Vegetable oil or butter can be added to the dough for a soft and tasty goshnan.
To keep the geshnan juicy and soft, the geshnan fried on both sides can be steamed for 20 minutes.
Usually, to prepare 4 goshnans, you need 1 kg of young lamb, cut into small cubes, 400 gr. onions, a sufficient amount of black pepper, anise, tomato and a little chopped fresh hot pepper and not very cool fresh ...
Puree / Uyghur cuisine
This is a dish of Uyghur cuisine - so to speak, bread with jusai.
What we need:
jusai 6-7 bundles (or 1 kg). Can be replaced with wild garlic, garlic arrows
Butter - 250g
salt pepper
For the dough: flour, eggs, water, salt. like dumplings.
Jusai needs to be cut into small pieces, about 5mm each, melt the butter, but do not boil. Season the jusai with salt, pepper and pour the oil, mix well.
Roll out part of the dough into a large circle and lay out a little jusai, cut the dough into 4 parts
We start to roll a roll
twist the resulting roll, and we get a "snail".
Cook in a pressure cooker for 35-40 minutes.
© MiraEl
"Uyghur samsa"
500 g lamb (shoulder);
100 g fat tail (+ 4 tbsp. L. Melted);
1/3 Art. frozen lamb broth;
1-2 onions;
2 tbsp. flour;
1 egg,
1 yolk;
2 tsp black sesame seeds;
1 tsp cumin;
a pinch of dry hot pepper;
salt, black pepper
Sift flour, pour a beaten egg into it, 1 tbsp. water, salt, knead the dough until it ceases to stick to your hands, wrap in plastic, put in the refrigerator for 1 hour. In the meantime, carefully peel the meat from the films, cut into thin slices, then chop together with the curl (set aside 2 tablespoons) to the size of a dry barley. Finely chop the onion into cubes, add to the minced meat, salt, pepper, add ground cumin (grind in a mortar ...
"Sanza" or "Sanzy" / Uyghur brushwood
Sanza is a thin dough roasted in a lot of fat.
At 5 st. wheat flour -
2 tbsp. l. fat,
2 eggs,
1/2 tsp salt,
1 tbsp. powdered sugar.
For frying - vegetable oil.
Kosa - national dishes with a capacity of 0.5 liters.
From wheat flour of the highest grade, fat, eggs, salt, water, knead a cool unleavened dough, which is kept for 40-50 minutes. The dough is stretched by weight until thin strands are obtained. The stretched dough threads are collected in small skeins, which are fried in hot fat. The finished sanzu is placed on large dishes and sprinkled with icing sugar. Honey, jam, syrups, kaymak are served separately ... Try cooking. Bon appetit !!!
KESMA - LAGMAN
Central Asian lagman, which owes its name ... to the method of making noodles. Unlike the Uyghur classics, it is not pulled out of dough, but cut into long ribbons (hence "kesma", which means "sliced"), although, of course, in Central Asian lagmans, pulled noodles have been and remain an everyday routine.
Why ordinary? Yes, probably because in the art of drawing dough, local craftsmen reached the heights, managing to create thread-like noodles for the "silk" Ippak Lagman - to the delight of gourmets. The feature of Central Asian lagmans is not only in the noodles, but also in the gravy called waja. In combination with noodles, this lagman is both the "first", as we would say, and the "second" at the same time ...
Manpar
There is a legend. In ancient times, a noble Uyghur khan, while hunting, retired from his retinue and got lost. For a long time he wandered through the hills, until, tired and hungry, he came across a poor old woman's hut. He asked for bed and food. The poor woman was embarrassed because there was nothing in the house except flour and what grew in her little garden. She kneaded the dough out of flour and water alone, stretched it into ribbons, with sheared hands tore the dough into small pieces and boiled it. Then, ashamed of the poverty of this food, she took the herbs and vegetables that grew in her garden, fried and added to the water with the dough. Khan was delighted with the taste of this dish and, returning home, demanded from his chefs ...
Uyghur atkanchay (ethken tea)
Atkanchay is prepared without sugar, but milk, butter and sour cream are in abundance in it.
In summer heat, atkanchay not only quenches thirst, tones up the body, but also significantly satisfies hunger.
Ingredients:
water 100 milliliters
tea 1 tsp
milk 100 milliliters
sour cream 1 tbsp. a spoon
butter 1 tsp
salt to taste
Cooking method:
Brew for a strong hour, mix with milk, boil, add butter, salt, sour cream and boil again.
Serve in large bowls in a slice of butter and always with bread crumbs.
Uyghur dumplings
Products:
200g lamb
150g flour
20g fat tail fat
0.5 cups of water
1 onion, salt, pepper.
Cooking method:
Finely chop the onion and meat, mix them, salt and pepper, add 2 tbsp. tablespoons of water and stir.
From flour and 4 tbsp. tablespoons of water, knead unleavened steep dough. Divide the dough into equal walnut-sized pieces. Roll the dough into thin tortillas, place the minced meat in the center of each and fold the tortillas into a triangle, pinching the edges.
Dumplings are baked in a special oven, where they stick to the walls of the oven, sprinkle with cold water and cook for 20-25 minutes
Jingmomo / Uyghur cuisine
Uyghur steamed donuts commonly eaten instead of bread
Knead the dough like for yeast patties, then divide into portions. You can twist them like balls or strip them. Then smear this strip of dough with butter and twist
Grease the mantyshnitsa and place the balls with a distance because they will rise and stick to each other. They are ready in 13-15 minutes. They should not stick to your fingers. And don't open the mantle
That's all
Uyghur lamb kidney
How the cook prepared them in a Uyghur cuisine cafe.
Taking four buds, he cut them in half lengthwise. He took off the tape, removed the ureter and cut each half in half again. He chopped the resulting pieces into squares - he did not cut, but chopped, excuse me for this clumsy word ... He took a large wide Chinese knife, which the Chinese usually use for shredding food, put the kidney upside down and made several chopping movements on the kidney , without cutting the kidney to the end by two or three millimeters, and then turned it 90 degrees and repeated the procedure. It turned out that the kidney was incised into three-millimeter squares-columns, held only by the "bottom" of the kidney.
