UYGHUR FOOD RECIPE RECIPES
UYGHUR POLO (PILAF) RECIPE - FOOD.COM
Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot. Set the stove temperature at 7/10 at highest.
- Cook the meat in the oil, stirring occasionally until evenly browned.
- Add the chopped onion to the pot, still stirring, and cook until it is translucent.
- Stir carrots into the pot. Note that it will initially look like there are too many carrots in the dish; however, once they begin to absorb some of the oil they will shrink down and mix well into the the recipe.
- Add salt according to your taste.
- Pour water into the pot.
- When the water boils, add the hot pepper and whole garlic bulb. Let them simmer in the mixture for five minutes, and then fish them back out and set them aside.
- Add cumin.
- Lower the stove temperature (to about 3/10) and allow the mixture to boil for 15 to 20 minutes.
- After the 15 to 20 minutes, raise the heat (once again, no higher than 7/10) and add rice to the pot. Spread the rice out on top of the water, but do not mix it with the rest of the ingredients.
- When water is no longer visible above the rice, then spoon the rice towards the center.
- Replace the garlic bulb and red pepper into the pot, and pour raisins on top of the rice.
- Place a lid on top of the pot and lower the heat to 3/10.
- Cook for 30 minutes. After that time, once again remove the hot pepper and the garlic, and stir the rest of the ingredients. This dish is often served with flatbread, yogurt, and salad with a vinegar dressing.
Nutrition Facts : Calories 893.6, FatContent 39.6, SaturatedFatContent 8.4, CholesterolContent 60, SodiumContent 134.5, CarbohydrateContent 109.7, FiberContent 6.2, SugarContent 18.4, ProteinContent 25.1
UYGHUR POLO (PILAF) RECIPE - FOOD.COM
Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot. Set the stove temperature at 7/10 at highest.
- Cook the meat in the oil, stirring occasionally until evenly browned.
- Add the chopped onion to the pot, still stirring, and cook until it is translucent.
- Stir carrots into the pot. Note that it will initially look like there are too many carrots in the dish; however, once they begin to absorb some of the oil they will shrink down and mix well into the the recipe.
- Add salt according to your taste.
- Pour water into the pot.
- When the water boils, add the hot pepper and whole garlic bulb. Let them simmer in the mixture for five minutes, and then fish them back out and set them aside.
- Add cumin.
- Lower the stove temperature (to about 3/10) and allow the mixture to boil for 15 to 20 minutes.
- After the 15 to 20 minutes, raise the heat (once again, no higher than 7/10) and add rice to the pot. Spread the rice out on top of the water, but do not mix it with the rest of the ingredients.
- When water is no longer visible above the rice, then spoon the rice towards the center.
- Replace the garlic bulb and red pepper into the pot, and pour raisins on top of the rice.
- Place a lid on top of the pot and lower the heat to 3/10.
- Cook for 30 minutes. After that time, once again remove the hot pepper and the garlic, and stir the rest of the ingredients. This dish is often served with flatbread, yogurt, and salad with a vinegar dressing.
Nutrition Facts : Calories 893.6, FatContent 39.6, SaturatedFatContent 8.4, CholesterolContent 60, SodiumContent 134.5, CarbohydrateContent 109.7, FiberContent 6.2, SugarContent 18.4, ProteinContent 25.1
UYGHUR FOOD RECIPES FROM XINJIANG | ULTIMATE COLLECTION OF …
From farwestchina.com
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14 INCREDIBLY FLAVORFUL UYGHUR RECIPES EVERYONE NEEDS TO TRY
From buzzfeed.com
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UYGHUR RECIPES - PINTEREST.COM
Feb 9, 2020 - Explore abby azam's board "Uyghur Recipes", followed by 186 people on Pinterest. See more ideas about recipes, food, ethnic recipes.
From pinterest.com
From pinterest.com
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COOKING UYGHUR FOOD WITH DOLAN CHICK: NAAN, NOODLES, KABAP ...
Cooking Uyghur food with Dolan Chick: Naan, Noodles, Kabap, Desserts. Scroll. Home-made Uyghur Food has never been soo Easy & delicious!! Learn more. find your recipes. Uyghur Food Recipes. How to Make Burger Patties: Uyghur Style Kebab Burger. Read More ?. Chicken Stew Recipe…
From dolanchick.com
From dolanchick.com
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DESSERTS — UYGHUR FOOD RECIPES — DOLANCHICK
Cooking Uyghur Food With Dolan Chick. BLOG CATEGORIES. all recipes 26 beef 1 bread/naan/nan 6 breakfasts 4 buns/ pies 6 chicken 1 desserts 3 how to 4 lamb 12 meals 20 pastas 9
From dolanchick.com
From dolanchick.com
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VEGAN — UYGHUR FOOD RECIPES — DOLANCHICK
Cooking Uyghur Food With Dolan Chick. BLOG CATEGORIES. all recipes 26 beef 1 bread/naan/nan 6 breakfasts 4 buns/ pies 6 chicken 1 desserts 3 how to 4 lamb 12 meals 20 pastas 9
From dolanchick.com
From dolanchick.com
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UYGHUR RECIPES - PINTEREST.COM
Feb 9, 2020 - Explore abby azam's board "Uyghur Recipes", followed by 186 people on Pinterest. See more ideas about recipes, food, ethnic recipes.
From pinterest.com
From pinterest.com
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UYGHUR LAMB STIR FRY NOODLE RECIPE — DOLANCHICK
Nov 14, 2020 · Cook 2 to 3 minutes. Take the noodles out with a strainer, shortly wash it in cold water, so they stop cooking. Strain out all excess water. Cut the noodle in short sections, 10-15 cm. Put one teaspoon soy sauce on the noodle, mix it with your hands.
From dolanchick.com
From dolanchick.com
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UYGHUR POLO INTRODUCTION & RECIPE - TASTY CUISINE FROM ...
Feb 11, 2020 · Cut the lamb meat into cubes and cook in the oil until browned. Add the carrots, onion, garlic and salt to taste. Add the water, cumin, and raisins, lower the stove temperature and let boil for 10 minutes. Once the vegetables and meat are thoroughly cooked, raise the heat and add rice.
From farwestchina.com
From farwestchina.com
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?????? ???? ????????? (2???) UYGHUR FOOD RECIPES/ LANPUN ...
From m.youtube.com
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DISPATCHES FROM THE SILK ROAD: THE MUST-TRY UYGHUR FOOD OF ...
Oct 30, 2019 · In China's remote far west, Kashgar sits like a punctuation mark between China and Central Asia, along the Silk Road. For two millennia, the oasis city has enticed travelers with labyrinthine alleys filled with the smoke of char-grilled meat, the scent of spice, and the hawker cries of pomegranate vendors. Head behind the scenes to visit this ancient city and taste the flavors of the bazaar ...
From seriouseats.com
From seriouseats.com
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XINJIANG CUISINE (FOOD OF THE UIGHUR PEOPLE) IN KASHGAR, CHINA
Sep 25, 2008 · We begin our Chinese food series in the same place we entered China: in the city of Kashgar in China's western frontier province of Xinjiang.Like the native Uighur people and their culture, food in Xinjiang province resembles Central Asian and Turkic cuisine more than stereotypical Chinese food.
From uncorneredmarket.com
From uncorneredmarket.com
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LAGHMAN RECIPE - DELICIOUS HAND-PULLED NOODLES IN 1 HOUR
Oct 08, 2021 · The Uyghur Laghman recipe is perhaps the most famous Uyghur recipe equally beloved in China and Central Asia alike. Unlike many other regional dishes, such as plov, naan, kebab, etc. that are claimed by several different countries, everyone agrees that Laghman noodles are an Uyghur dish and the best Laghman can be found in places where Uyghur people live, such as Northwest China, Uzbekistan ...
From thefoodhog.com
From thefoodhog.com
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EATING ON THE WESTERN EDGE OF CHINA - SAVEUR
Jul 26, 2016 · A banishment to Xinjiang would be a dream for any food lover, feasting each day on roast mutton with tart, vinegary carrot and radish salad; or plump bready dumplings and sweet walnut pastries.
From saveur.com
From saveur.com
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UYGHUR-STYLE NOODLES - RECIPE | SPICE TREKKERS
2. Cut the lamb into juliennes. 3. Pour the oil in a wok; once hot, add the lamb, spices, garlic and ginger and sauté for 1 minute. 4. Remove the lamb from the wok, leaving behind the oil. 5. Add the vegetables and salt and sauté lightly (3–4 minutes). Return the lamb to the wok.
From spicetrekkers.com
From spicetrekkers.com
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XINJIANG LAMB RICE - THE WOKS OF LIFE
Sep 27, 2016 · Recipes include Lamb Skewers, Big Plate Chicken, and Cumin Lamb, just to name a few Xinjiang Uyghur classics we have already posted. During our recent trip to Shanghai, we found out that there is a smaller, similar street food event every Friday from 11:00 to 4:00 by the street corner of (???/ Aomen Lu) and (???/ Changde Lu ).
From thewoksoflife.com
From thewoksoflife.com
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LAMB RIBS RECIPE — DOLANCHICK
Dec 18, 2020 · Dry them well with a towel. 2. Add the oil into the deep, flat pan. Use the smallest burner on high heat. Put the meat side on the bottom of the pan. Close the lid and turn the fire down to medium-low heat. When the first side is brown, turn the ribs over to brown all the sides. 3.
From dolanchick.com
From dolanchick.com
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