This blog will start with a bit of geography that I felt was necessary in order for me to write this recipe. I’ve taken inspiration from a Uyghur restaurant that I visited a few months ago.
Originating from Western China, specifically in the sparse Region of Xinjiang, Uyghur food has strong Turkic influences. Geographically it’s situated between Kazakhstan and Mongolia. The region is often referred to as Chinese Turkestan and the cuisine is predominately halal, featuring mutton, goat, camel, fresh vegetables and dairy.
Uyghur food is one that peaks my interests because it’s not as well-known as other Chinese cuisines but the flavors are just as intense and just as delicious. Their choice of food sources being so far inland is rather limited and their range of signature dishes is not as impressive in size as other regions in China, but they do what they can with what they have…
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