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مارت 26, 2010 Posted by | Uncategorized | 1 باھا

تاماق بىلەن كېسەل داۋالاش

تاماق بىلەن كېسەل داۋالاش
ئۇيغۇرلاردىكى تاماق بىلەن كېسەلداۋالاش، كېسەل ئەھۋالىغا قاراپ، يېمەك – ئىچمەكنى مۇۋاپىق تەڭشەش، پەرھىزتۇتۇش ئارقىلىق كېسەلگە خىل كەلمەيدىغان تاماقلارنى چەكلەش ئارقىلىقكېسەلنى يەڭگىللىتىش ۋە ھەرخىل شىپالىق يېمەك – ئىچمەكلەرنى بېرىشئارقىلىق بەدەن قۇۋۋىتىنى ئاشۇرۇپ تېزراق ساقىيىشىنى ئىلگىرى سۈرۈشنىمەقسەت قىلغان.

ئۇيغۇرلار كېسەلنى تاماق بىلەن داۋالاشتا، كېسەلگەمۇۋاپىق تاماقنى ئۈچكە بۆلىدۇ: (1) غىزايى مۇتلەق: ئوزۇقلۇق رولىنىلائوينايدىغان يېمەكلىكلەر. (2) داۋائى غىزايى: ئالدى بىلەن داۋالىق رولىنى،كېيىن ئوزۇقلۇق رولىنى ئوينايدىغان داۋالىق يېمەكلىكلەر. (3) غىزايىداۋائى: ھەم ئوزۇقلۇق، ھەم داۋالىق رولىنى ئوينايدىغان يېمەكلىكلەر.

غىزايىمۇتلەق: ئوزۇقلۇق رولىنى ئوينايدىغان ۋە قۇۋۋەت بولىدىغان يېمەكلىكلەرغىزايى مۇتلەق دېيىلىدۇ. بۇلار، سۇيۇق، يۇمشاق، ئاسان سىڭىدىغان، ھەجمىئاز، قۇۋۋىتى كۆپ يېمەكلىكلەر. مەسىلەن، چالا پىشۇرۇلغان تۇخۇم، كۆپخىللىق دورا – دەرمان بىلەن تەييارلانغان گۆش شورپىسى، كەكلىك، قۇشقاچ،چۈجە، مۇجۇلغان ئۈزۈم شەربىتى، ئانار، ئالما، ئامۇت، نەشپۈت قاتارلىق مېۋەمۇراببالىرى، بۇغداي ئۇنى تامىقى، شوۋىگۈرۈچ، سېرىقماي، كالا سۈتى، يۇمشاقپىشۇرۇلغان قوي گۆشى، بېلىق، پالەك، يېسىۋىلەك، شوخلا، سۇڭپىيازقاتارلىقلار.

داۋائى غىزايى: قىزىلگۈل، پىننە، رەيھان بىلەنياسالغان گۈلقەنت، قىياملار، ئەنجۈر، ئالما، بېھى، ئامۇت، سەۋزە ۋەباشقىلاردىن ياسالغان مۇراببا، بادام، نوقۇت، ياڭاق تالقانلىرىقاتارلىقلار ئالدى بىلەن داۋالىق ئۇنىڭدىن كېيىن ئوزۇقلۇق رولىغا ئىگەيېمەكلىكلەردۇر. گۈلقەنت ئاشقازان، ئۈچەي يوللىرى، ھەزىم قىلىش تەس،جىگەر، بۆرەك، ئۆپكە سىل، ئۆپكە ھاۋا يوللىرىنىڭ كېڭىيىپ كېتىشى، ئۆپكەيەللىك ئىششىقى، دەم سىقىلىش كېسەللىرىگە تەسىر كۆرسىتىدۇ ۋە ئوزۇقلۇقبىلەن تەمىن ئېتىدۇ.

غىزايى داۋائى: چامغۇر، تۇرۇپ، سەۋزە، شوخلا،پالەك، يېسىۋىلەك قاتارلىق كۆكتاتلار ئالدى بىلەن ئوزۇقلۇق، ئاندىنداۋالىق رولىنى ئوينايدۇ. بۇلار سۈيدۈك ھەيدەش، قەۋزىيەتنى يوقىتىش،سەپرانى پەسەيتىش، ئىشتىھانى ئېچىش رولىغا ئىگە.

يانۋار 10, 2010 Posted by | Uncategorized | باھا يېزىش

Uighur Cuisine, Haymarket

I recently received a friendly email from Jenny, a GrabYourFork reader who, along with other recommendations, encouraged me to try Uighur food, available at a number of dedicated restaurants in Sydney’s Chinatown. I had never heard of such a cuisine, and the fact that the Uighur people (also spelled as Uyghur and Uygur) lived in China, motherland of my ancestral heritage (although shamefully I have the linguistic capability of a tempestuous two-year-old), made me insatiably curious to check it out as soon as possible.

With fellow foodblogger Rebecca for photo-snapping company, we headed to Uighur Cuisine, located at the often-forgotten end of Dixon Street, crossing the lights at Goulburn Street and walking down the pedestrian mall past the old Chinese cinemas and the brand spanking new apartment complex.

The decor is remarkably familiar. Giant tapestries (or prints of them) on the walls, musical instruments mounted on vibrantly woven tapestry-backed frames, and a ceiling shrouded by a complex network of vine leaves and hanging grapes–plastic but spectacularly striking nonetheless.

I am no stranger to vine-leaved ceilings. They adorn many a noodle house in Chinatown, although me, in my oblivious cultural narrow-mindedness, had always dismissed them as some kind of bizarre form of cheap misguided Italian-themed decoration. When we ask our friendly waiter at Uighur Cusine the reason for the vines, he smiles, closes his eyes briefly, and speaks wistfully of the grape vines that grow in abundance where he comes from, how they line the streets with shade and cool shelter, and how his people love to sit underneath them, sharing in good meals and long conversations.

I feel so stupid. And I adore the vine leaves now because of this evocative description.

The menu is a pictorial A3 laminate, double-sided in blue and broken up into categories. There are so many options that we take about ten minutes to decide.

Hoshang $8.00
Braised and steamed Uighur dumpling (5 per serve)

We start with Hoshang dumplings which, from the menu photo, look like steamed pan-fried dumplings. They are quite heavy buns though, a stodgy theme that runs throughout much of their cuisine as we soon discover.

Inside the Hoshang dumpling

The buns are filled with a mixture of lamb mince and onion. The meat is unspiced and rather plain-tasting, although the unmistakable taste of lamb fat makes its presence known with its sticky texture and lingering mouthfeel.

Laghman Saomian $7.50
Uighur hand-made noodles stir-fried with vegetables and chicken

The Langhman Saomian is a fairly familiar dish of chewy handmade noodles stir-fried with onion, chicken and vegetables. Laghman or langman, I discover via Google, is apparently one of the most popular dishes in Uighur cuisine, often known as ”a dish of love“. Every dish in Uighur cuisine has symbolic meaning and acccording to tradition, love should last as long as the length of the noodles. Awwwwwww……….

Koy Gosh Kawapi $10.00
Lamb kebab (5 skewers)

Lamb plays an obvious major role in the diet of the Uighur people. Their reverence for lamb could not be more apparent than the menu’s giant photo offer of Putun Koy Tonor Kawapi or a whole lamb kebab for $350.00, a hefty affair which unsurpisingly requires one week’s notice. If that seems too generous one could elect the Pachak Kawipi lamb leg kebab for $75.00. Only one day’s notice for that one.

For two people though, we opt for the Koy Gosh Kawapi which arrives as a generous serving of five lamb kebabs on flattened metal skewers.

These are meaty affairs encrusted with a spicy rub of chilli flakes, salt, black pepper and a uniquely Uighur herb known as zir. They have a pleasing chewy meatiness to them; they are not tough, but they are substantial, and the chilli flakes give some much welcomed life to my delighted tastebuds.

There are so many interesting-looking items on the menu, but there is only so much two foodbloggers can eat. So a few weeks later, with waistbands back to their pre-starchfest size, we head there again for a follow-up visit (we’re becoming, like, professional food critics, no?).

Tawa Ban Shir $7.80
Fried dumplings

This time we try the Tawa Ban Shir or fried dumplings. These are distant cousins of Chinese dumplings or Japanese gyoza, although with the majority of Uighurs practising Muslims, pork is definitely an unwelcome stranger.

The dumpling are filled with a dense pocket of finely minced lamb, onion and some spring onions too. The medium-thickness skins are quite smooth, fried to a crisp on one side which contrasts nicely with the faint hint of soup within.

Manpar Saomian $7.80
Square-cut Uighur pasta with stir-fried vegetables and beef

I had been fascinated by the idea of square-cut pasta when perusing the menu on our last visit, so we order the Manpar Saomian this time. I had anticipated quite a thin supple noodle, slippery and silky like Chinese rice noodle sheets, but I am happy to discover that these are thick chewy wads of noodle, akin to, but not quite as filling as Chinese New Year cake. It is addictively more-ish for this lover of starch.

Palak Hum Sai $4.50
Spicy spinach salad

Remembering the distinct lack of vegetables from our last visit, we order a side of vegetables. There are a couple of options that catch the eye, including Alma Salat apple salad with sweeteners for $3.50; and Kawa Sama pumpkin samosa for $7.00. The Yaghda Pishirilgan Yangyo stir fried potato for $5.00 looks remarkably similar to a plate of French fries, but in the end we go for a simple spicy spinach salad or Palak Hum Sai.

The Chinese water spinach is a happy health-giving green and garnished with bright slivers of crunchy red capsicum. There’s a distinct vinegary taste to this dish, which refreshes the palate and helps flush out the aftertaste of grease. We dip into this dish with much relief throughout our meal, particularly with respect to our final dish which arrives with a flourish.

Gosh Nun $10.00
Meat in special Uighur pastry

The Gosh Nun is a giant disc of meat-filled pie cooked in a cauldron. We ooh over the pretty golden crust, and the delicate pleats folded in along the edges.

Inside the Gosh Nun meat in special Uighur pastry

The pleats are a little dry and chewy though and the meat is unbelievably mutton-like for my palate. It’s too fatty and tongue-congealing for my taste, but Rebecca thinks it’s fine, although she’s grateful for the vinegary spinach too.

There are a couple of other dishes which appeal to my adventurous tastebuds, things like Koy Till Salat lamb tongue in special sauce for $7.80; Burak Kormisi specially prepared kidney for $10.00; and Upkda Kormisi stir-fried lung for $15.00. Stuffed lungs, or lights, is apparently an Uighur delicacy. Butchers take care not to puncture the lungs, which are tested by inflating them, then they are filled with a stuffing of dough, milk, eggs and oil, tied up and cooked immersed in boiling water.

Our bill in Uighur
A Roman script was originally used in China with a new Arabic script
introduced in 1987. Cyrillic script has been used throughout.

The food is plain and yes there’s plenty of lamb and lamb fat, but we make use of the DIY chilli sauce and down endless cups of tea. Staffed by close-knit family members, service was patient and extremely hospitable. They are a beautiful people too, with luminiscent pale skin, dark brown hair and thoughtful soul-searching eyes.

Other random facts I’ve learnt about the Uighur people this weekend on Google:

The Uighur are a Turkic people and one of 56 ethnic groups officially recognised by the People’s Republic of China

There are over 7 million Uighurs in China (1990 census) with 4.7 million living in Xinjiang (sometimes known as East Turkestan), China’s most remote province through which the Silk Road passes

Uighur communities can be found in Kazakhstan (300,000), Afghanistan (3,000), Kirgizistan and Uzbekistan. There is also a large Uighur community in Turkey.

Tea is an important tradition which is served in a myriad of ways with accompanying rituals. The Uighurs from the Seven River region make atkan cay tea with salt and milk. At breakfast it is served in big bowls with the addition of cream, sour cream and butter, turning it into a filling meal known as apqur cina.

The Uighur have more than 40 different methods of making bread

People live longer in the Uighur region than anywhere else in China. Of all the people who are over 100 years old in China, 25% of them come from Xinjiang.
See? All the lamb fat must be good for you.

Uighur Cuisine
Shop 1, 2 Dixon St, Haymarket, Sydney
(corner of Liverpool Street and Dixon Streets)
Tel: +61 (02) 9267 8555

يانۋار 4, 2010 Posted by | Uncategorized | باھا يېزىش

yapilaq gösh qorumisi ياپىلاق گۆش قورۇمۇسى

yapilaq gösh qorumisi

xuruchi
qoy göshi 500gram ,kawawichin azraq,tuxum bir dane ,ebjesh yagh bir klogram, purchaq uni 35gram,tuz muwapiq miqdarda ,shorpa azraq,suyéghi azraq

qorush usuli
1.qoy göshining yip,peylirini éliwitip ,uzunliqi üch santimitir ,kengliki kki santimitir qilip nipizrek yalpaqlap toghrilidu
2.göshke chilighan purchaq uni ,tuz ,soqqan kawawichin ,jangyu, tuxum, shorpa arilashturilidu.
3.qazangha yagh quyup 7-8derije qizitip göshni sélip toq sériq rengge kirgüche bir birige chaplashturmay pshurup ,texsige élip ,üstige soqqan kawawichinni tekshi sépip ,azraq su yéghi chéchip quyulidu.

alahidiliki
téshi chürük , ichi yumran , dora dermek temi küchlük.

يانۋار 2, 2010 Posted by | Uncategorized | باھا يېزىش

choqvre چۆچۈرە

– uyghur ta’amliri ichide özgiche alahidilikke ige bolup , quwwetlik ta’amliridin biri bolup hésablinidu . 
chöchürige ching xémir yughurulidu . 500 gram ungha 300 gram su , bir tu’i’um , bir ash qoshuq tuz sélinidu . andin yughurup yaxshi cheylep tindurimiz . xémir obdan tindurghanda pakiz yol löngge bilen mexsus ishlitidighan qeghezge yögep qoysa yaxshi bolidu . andin uni zowula qilip , qolimizda yaplaqlap noghush bilen yéyip , ong we tetür deste qilip qatlap késip jilte teyyarlaymiz . her bir jiltige bir chay qoshuqta qiyma sélip tuxum sériqi chongluqida chöchüre tügimiz .
sémiz qoy göshidin bir kilogram ushshaq toghrap , 200 gram piyazni awwal yapilaqlap , andin göshke arilashturup , azraq su chéchip demlep turup chachqu bilen ushshaq chanaymiz . andin tétighudek shakarap , qarimuch , kakawichin sélip arilashturup qiyma teyyarlap uningdin chöchure tügüshke bashlaymiz .

يانۋار 1, 2010 Posted by | Uncategorized | باھا يېزىش

qiymiliq yotaza

xuruchi :
aq un bir kilogram , zire azraq , loq gush 170 giram , sholta azraq , piyaz uch bash , yash xémirturuch 250 giram , su yighi 70 giram , tuz muwapiq miqdarda , qarmuch azraq , su 500 giram .
itish usuli :
gushni gush toghrash mashnsidin otkuzup , gushke 70 giram su quyup , ushshaq chanalghan piyaz , qarmuch , su yighi , zire , tuz arlashturup , yumshaq qiyma yaslidu .
2 . xémirni bashqa yotazningkidek qilip teyyarlap xémirning yuzige qiyma surtup , bir tereptin yugep , 70 giram chongluqta uzunchaq uzup , yotaza tugup , qasqangha silip 20-25 minut dumlep pushurlidu .

alahidilgi :
temi ozgiche bulup hem yutaza hem manta titiydu .

يانۋار 1, 2010 Posted by | Uncategorized | باھا يېزىش

bolaq manta

bolaq manta

xuruchi :
aq un bir kilogram , tuz muwapiq miqdarda , loq quy gushi bir kilogram , ilman su 300 millimitir , piyaz 500 giram , soqqan zire muwapiq miqdarda , kawawichin muwapiq miqdarda , sholta azraq .
itish usuli :
1 . ungha tuz we ximir turuch silip , tuzi kemrek ximir yughurup , issiq jayda yugep 1-2 sa’et buldurlidu .
2 . gushni ushshaq toghrap , ilman su sipip , tuz , ushshaq tughralghan piyaz we soqqan kawawichin , zirini silip arlashturup qiyma teyyarlindu .
3 . boldurghan ximirgha shulta suyi birip ishlep , 20 dane zowla ozup , qul bilen bisip qilinraq jilit ichip , ichige qiyma silip manta tugup , qasqangha silip , tiz otta 20 – 25 minut horda pishurlidu .
  alahidilgi :
qiymisi mezzilik , ximri yumshaq , singishlik bulidu .

يانۋار 1, 2010 Posted by | Uncategorized | باھا يېزىش

samsa

samsa
un bir kilogram, zire muwapiq, loq gösh bir kilogram, tuz muwapiq miqdarda, quyruq yagh 175 gram, qarimuch muwapiq, piyaz bir kilogram, su 750 gram (xémirgha 500 gram, qiymigha yérim jing su kétidu).

göshni ushshaq toghrap, yérim jing ilman su arilashturup su yédürüp, uni ushshaq toghralghan dümbe yagh, piyaz, soqulghan zire, qarimuch, tuz bilen arilashturup qiyma qilinidu. 
2. quwwetsiz tuz süyide pétir xémir yughurup yaxshi ishlep, 15

يانۋار 1, 2010 Posted by | Uncategorized | باھا يېزىش

gösh pörisi

gösh pörisi
aq un birkilogram, ebjesh yagh (éritilgen qoy yéghi) 70 gram, gösh bir kilogram, tuxum bir dane, su 500 gram, piyaz
500 gram, qarimuch azraq, zire azraq, tuz muwapiq miqdarda, xémirturuch muwapiq.

gösh, piyazlarni ushshaq toghrap, soqqan zire, tuz, qarimuch bilen arilashturup qiyma teyyarlinidu. 
2. ungha tuxumni chéqip, tuz quyup, xémirturuchluq xémir yughurup, tuxum pörisidek tügüp teyyarlinidu. pörining xémiri népiz bolushi, ichidiki qiymiliri körünüp turushi lazim. 
.3 pishurulushi tuxum pörisini pishurushqa oxshaydu.“

يانۋار 1, 2010 Posted by | Uncategorized | باھا يېزىش

toxu basqan polu

toxu basqan polu

xuruchi
gürüch bir klogram,piyaz bir tal,toxu bir dane,soqqan zerchiwe bir chimdim ,sewze 500gram,soqqan zire bir chimdim,yagh 250gram,tuz muwapiq miqdarda.

étish usuli
1.toxuni öltürüp ,qa’ide buyiche tazilap,serengge qépidek chongluqta toghrilidu.
2.yaghni 5-6derije qizitip ,toxu göshini sélip,kéyin piyazni sélip toq qizarghiche qorup, uningdin kiyin sewzini sélip qorup sarghaytip ,zire , qelempurni sélip qaynaq su quyup ,pes otta 30-40minut sim

يانۋار 1, 2010 Posted by | Uncategorized | باھا يېزىش