Uyghur culinary art is a unique monument of the material culture of the people. It synthesizes the mutual influences of the West and the East, antiquity and modernity, and besides, it is great skill, imagination, beauty and harmony of taste.
Dishes of Uyghur cuisine are so varied and diverse that it is not possible to cover everything. We will touch only on some of them, adhering to the traditional classification.
Cold dishes are divided into two types: dishes from various raw vegetables and cold dishes of boiled and fried vegetables.
Raw vegetables (they can be radishes, tomatoes, cucumbers, peppers, beans, sprouted beans, radishes, cabbage, carrots, etc.) are components of cold salads, which are seasoned with vinegar, hot oil, pepper and various seasonings. The components of salads made from boiled and fried vegetables are the same vegetables, but heat-treated, meat, rice starch, and eggs.
A special place among cold dishes is occupied by “Gul Tawak” - a flower dish. This dish is an assortment, which is prepared from various vegetables, meat, and seasonings. The variety of types of this dish depends on the ingredients. But it is always a beautifully and tastefully laid out dish of finely chopped vegetables of various configurations, fried and boiled meat, also finely chopped. Overall, the dish gives the impression of a flower consisting of multi-colored petals.
Common dishes among the Uyghurs among the first courses are: “Shova” - broths, these are soups with pis, vegetables, “suyuk ash” - these are noodle soups, they come in two types: brothy and fried. Uighurs call these dishes food for the tired, food for rest. Such soups are seasoned with fresh herbs or roots, among them: “kaligach tili” - noodles in the shape of a swallow’s tongue, “uzmya suyuk ash” - soup-rants, “yeyip uzup tashlash” - soup-rants with rolled out dough, “khalivash” - soup with dough, cut into large squares, “omach” - soup with pureed dough. They can be prepared from different varieties flour, barley, rice, wheat, corn. This dish is described in “Diwan Lugat-it-Turk” by Mahmud Kashgari and has almost no analogues in the cuisines of other nations. One of the varieties of "omacha" - "sumulyak" - is prepared as a funeral dish.
The most beloved and widespread dish of Uyghur cuisine is “lagman”. These are long noodles made from thin strands of dough stretched from thickly cut ropes, served with a specially prepared gravy. Each dish of Uyghur cuisine has its own symbolism. This dish is called the dish of love. Among the Uyghurs, depending on the time of year, “lagman” is divided into four types. In spring, the gravy for the dish is prepared from green onions, jusai sprouts, celery and radishes. In summer - from cucumbers, garlic arrows, jusainik usun, short and long beans, tomatoes, green and red peppers, eggplants, garlic and onions. In autumn - from carrots, kohlrabi, radishes and turnips. In winter - from dried and salted vegetables. There are also types of “lagmans” that differ in the method of preparing noodles depending on the thickness, type of flour, etc.
“Manty” in the symbolism of dishes is called a dish of horsemen. They are steamed in special devices, consisting of a system of sieves inserted into each other - “kaskan” or a flat vessel woven from reeds “jimbil”. They, like the “choshchurya” dumplings, are prepared from rolled out dough with filling. The variety of this dish depends on the cooking method, dough and filling components. Manti is prepared in fresh, sour, yeast dough. The filling can also be varied - pumpkin with meat, onions, zhusai, figs, clover, green onions, quince, vegetables, etc.
“Choshurya” - dumplings, are prepared for newlyweds on the second day of the wedding, as a symbol of the wish for many children and prosperity. “Choshurya” can be served as both the first and second courses.
Uighurs often cook pilaf. This is mainly a dish for guests. For a large number of people, pilaf is prepared by “ashpyaz” - a cook specially invited to a wedding or funeral. Cooking pilaf requires great skill. Pilaf is prepared from rice, meat, carrots and onions, often seasoned with garlic or raisins.
“Samsa” is one of the most revered ancient Uyghur dishes. The real name of samsa is samsu. These are pies stuffed with minced meat and onions, pumpkin, vegetables and fruits. Samsa is prepared in a ton or tandoor (cone-shaped ovens for baking bread) and a cauldron. Kneading the dough for samsa depends on where it is to be prepared. For example, for tandoor samsa the dough is kneaded salty and hard, for samsa in a cauldron it is loose and weak, the dough can also be salty and yeasty.
Along with samsa, one cannot fail to mention “porya”, “goshch nan” and “olukh nan”.
“Porya” is a kind of chebureki stuffed with herbs, jusya, clover, sprouted wheat, dill, cabbage, and cilantro. Filling with finely chopped meat and onions is possible.
"Gosh nan" - meat loaf- pies stuffed with meat and onions, baked in a cauldron.
“Olukh nan” is a steamed bread roll made from carrots, pumpkin, jusiai, green onions, etc.
Special culinary arts requires the preparation of “opkya-esip” - stuffed lungs. When cutting a ram, lamb or calf, try not to touch the lungs with a knife. To check the integrity of the lungs, they are inflated. Then prepare the filling from batter, milk, eggs and butter, pour it through a sieve into the lung and, tightly tying the hole, lower the lung into boiling water.
Uighurs bake bread from wheat, sometimes from corn flour. It is baked in bread ovens (“tonu”) from sour or yeast dough in the form of flat cakes: large and thin – “chon nan”, small and thick – “togach”. In a cauldron, rich puff pastries are baked from dough mixed with butter and katlima cream, thin pancakes with poshkal lard or without lard. On holidays, it is customary to bake different types of butter cookies in a cauldron, in particular, “sanza”. The most nutritious bread is considered to be bread baked in a tandoor, because it absorbs the heat of a “living fire”. There are more than forty ways of preparing bread in Uyghur cuisine.
Tea plays a huge role in the Uyghur diet. Tea has been known to the Uighurs since ancient times, because... The Silk Road passed through the lands of the Uyghurs and it was along it that tea was transported from India and China. The Uighurs know many ways to prepare tea and have developed a tea drinking ritual.
The Uyghurs of Semirechye drink salted tea whitened with milk - “atkyan tea”. It is seasoned with cream, sour cream, butter and drink from large bowls - “apkur chinya”. This is a very nourishing tea and is usually served in the morning for breakfast. After fatty and rich food, black tea with sweets is served - “son tea”. Ferghana Uyghurs prefer green tea- “kok tea.”
The culinary art of the Uyghurs has been recognized throughout Central Asia. There are Uyghur ashkhanas in many cities and villages.
Uyghur cuisine!!! Well, who is not familiar with Uyghur cuisine? First of all, manti and lagman come to mind. However, among the Uyghur dishes there are also those that have very clever names and even look unusual. Try to guess - what is it made from and what is it eaten with? Going to visit connoisseurs of Uyghur cuisine, we tried to find out not only recipes famous dishes, but also those whose name seemed very mysterious to us. EVERYTHING THAT GROWS IN YOUR GARDEN... But there are also differences. As a joke, the Uighurs say: if the Chinese eat everything that moves, then the Uighurs eat everything that grows. Maybe that's why these people love spring so much. If the first arrows of onions, garlic, and other green shoots appear in the garden, the Uyghurs will not perish from hunger! We begin our journey into the world of Uyghur cuisine with traditional manti. This dish is prepared throughout Central Asia. Asiya Pakhritdinova, the chef of one of the Almaty cafes of Uyghur cuisine, introduces us to the art of cooking. According to Asia, manti is made from unleavened or yeast dough. The filling is not monotonous: it is pumpkin with meat, onions, jusai (ramson), figs, clover, green onions, quince and a variety of vegetables. Manti can be steamed, or you can pre-fry them in boiling oil - these will become Khoshan manti. Note that not a single dish in Uyghur traditional cuisine It is not prepared using a meat grinder: meat and vegetables are chopped only by hand and very finely. Manti is served with lazjan sauce, without which food is not food for a Uighur. This sauce is very simple to prepare: grated red and black pepper is poured with boiling oil, vinegar diluted with water is added. Can be added to ready mixture celery and carrots are not for everyone. LAGMAN “SEASONS” Other a traditional dish Uyghur - lagman. It is also called the dish of love. – We most often prepare three types of lagman: suyru - liquid lagman, guiru - dry lagman, with minimum quantity sauce and sumyan - fried lagman, when noodles and other ingredients are stewed together. Sauce or gravy for lagman is prepared depending on the time of year outside the window. In spring - from fresh green onions, jusai sprouts, celery and radishes. In summer - from cucumbers, garlic arrows, young beans, tomatoes, green and red peppers, eggplants, garlic and onions. In autumn - from radish, kohlrabi and turnips. In winter - from dried and salted vegetables. Actually, lagman is just noodles. Makes it really tasty meat stew, which is prepared separately. Tohosyai is an addition to chicken lagman, and guirusyai is made from meat cut into fairly large pieces. TIRED? EAT SOUP! Uyghurs are very fond of liquid dishes. They have more than 60 types of soups alone! These dishes are called food for the tired. Among the most common soups is manpar. It is prepared from meat, radish, herbs, tomatoes with the addition of tomato. When all this is cooked, almost ready soup Pre-rolled dough, torn into small pieces, is added. Aesthetes can cut the dough into small squares. ASHLAM-FU: EAT - AND THE WHOLE DAY IS FREE! As cold snack Asiya Pakhritdinova offers ashlyam-fu. Essentially, it is boiled starch. It is also considered a type of lagman, although this is not true. To prepare ashlyam-fu you need 300 grams of rice or corn starch, 6 cups of water, salt and a little vinegar. All this needs to be cooked, stirring continuously, for 20 minutes. The hot brew is taken out into the cold to cool, then cut into large squares and served with fried meat and vegetables. You can also add thin egg pancake, which is rolled into a tube and cut into strips. They say that ashlyam-fu throws people first into the heat, then into the cold. Therefore, they love to eat it during the hot season. In addition, this dish is very filling: eat it and you’re free all day! SANZA, SAMSA AND GOSH-NAN – HOLIDAY OF THE STOMACH! Surely those who rarely encounter Uyghur cuisine have never heard of sanzu - holiday treat from unleavened dough. Having seen the mountains of this treat, which looks like huge ropes of dough, they prepare sanza only on major holidays: Kurban Heit and Noruz. Crispy ropes are fried in a large cauldron in large quantities sunflower oil. Used for kneading dough boiled water, infused... with onions, flour, a lot of eggs and a lot of sunflower oil, which gives the sanza an appetizing crunch. “The most difficult thing in preparing sanza is to roll out thin rings and then carefully fry them in boiling oil using two sticks,” Asiya shares with us the secrets of the skill. – Some people prefer to make the dough salty in taste. This holiday dish, it is served with atkyan tea - salted tea, whitened with milk, with foam and butter. Any Uighur will tell you that samsa comes in two types: puff and regular. This is one of the most revered dishes in the national cuisine - pies stuffed with minced meat and onions, pumpkin, vegetables and fruits, cooked in a tandoor, oven or cauldron. – Kneading the dough for samsa depends on where it is to be prepared. For example, for tandoor samsa the dough is made salty and hard, for samsa in a cauldron it is loose and weak, the dough can also be salty and yeasty,” says Asiya Pakhritdinova. Gesh-nan - meat bread stuffed with meat and onions, fried in a cauldron. The dough for it is prepared in the same way as for samsa. The only difference is that gesh-nan is rolled out very thinly and resembles chebureks. * * * Lamb manti with pumpkin and jusai Knead the dough using flour and water with the addition of salt to taste. Leave for 30–40 minutes to ripen. At this time, cut the lamb small pieces, add water, onion, pepper and salt. Slice small cubes pumpkin, add 300 g of jusai. Mix everything. Roll out the dough into ropes and divide into pieces. Roll each piece into a circle. We try to make the middle of the circle a little thicker than the edges. Distribute the minced meat, be sure to put a piece on top fat tail fat. We pinch the edges. Grease the manti dish with oil and lay out the manti. Steam for 30–40 minutes. Ingredients: dough – 3 tbsp. flour, 1 tbsp. water, salt. Minced meat – 500 g lamb, 150 g onions, salt, red pepper, melted butter for greasing sheets, 300 g pumpkin, 250 g jusai, 250 g fat tail. * * * Sanza For 5 tbsp. wheat flour– 2 tbsp. l. fat, 2 eggs, 1/2 tsp. salt, 1 tbsp. powdered sugar. For frying - vegetable oil. Kosa is a national dish with a capacity of 0.5 liters. Sanza are thin ropes of dough fried in a large amount of fat. Steep mixture is kneaded from premium wheat flour, fat, eggs, salt, and water. unleavened dough, which is kept for 40–50 minutes. The dough is stretched by weight until thin ropes are obtained. The elongated strands of dough are collected into small skeins, which are fried in hot fat. The finished sanza is placed on large dishes and sprinkle powdered sugar. Honey, jam, syrups, and kaymak are served separately.
The Uyghur people have thousand-year history. Accordingly, centuries-old traditions have their National cuisine. During this time, the culinary traditions of the peoples of the East and West have harmoniously intertwined into it. The main commandments sacredly observed by Uyghur cooks are “moderation, benefit and satiety.”
The basis of most dishes in this cuisine are a variety of vegetables: tomatoes, carrots, radishes, cabbage. An obligatory component of the meal are salads prepared from them, seasoned with vinegar, various spices, and herbs. Salads that use boiled vegetables in combination with fish and meat are also popular.
Famous dishes of Uyghur cuisine
Perhaps the most famous assorted salad of meat and vegetables is “Gul Tawak”, which translates as “Flower”. The dish got its name from the way it was served – all the ingredients were laid out in the shape of a flower.
An important place in Uyghur cuisine is given to soups and broths. One of the most famous dishes in this category is lagman - specially cooked and chopped noodles with gravy. Moreover, each season, as well as the occasion for which lagman is prepared, has its own gravy. The gravies differ in the ingredients used in their preparation.
In general, in Uyghur traditions, each dish has its own purpose, its own symbolism. Pilaf, for example, has been considered a dish for guests since ancient times. Men's food is called manti here, and recreational food is called noodles. But lagman, according to traditions, is food for love among the Uyghurs.
Another dish of traditional Uyghur cuisine is popular and loved among many nations - manti. True, the Uyghurs cook them quite in an unusual way– steamed, using special reed dishes. Manti is stuffed with meat, vegetables, and sometimes cheese is added.
Numerous different seasonings and spices give dishes a unique taste.
Baked goods and drinks
Uyghur cuisine is also famous for its baked goods: chebureks, pies, rolls, some of which are fried and steamed.
For centuries, the Uyghurs have been keeping and special recipe baking bread using corn and wheat flour.
And to my loved ones traditional drink This people have long enjoyed black tea, which they drink in both hot and cold weather. Tea is invariably present on the table during meals, be it tomorrow, lunch, or dinner.
Despite the rich history culinary traditions Uighurs, they are not very common in Russia. But those who have at least once tasted the real masterpieces of Uyghur culinary specialists cannot help but pay tribute to the richness and diversity of this cuisine.
To try Uyghur cuisine, you don’t have to go to China, where the majority of Uyghurs live. Uyghur food is well represented in Kazakhstan, especially in areas where Uyghurs live densely, such as Zharkent. The Turkic writer and philosopher Yusuf Khas (Hadzhip Balusuguni) back in the 11th century, and then other Uyghur thinkers formulated the principles of Uyghur cuisine: moderation, satiety, benefit.
Uyghur cuisine is known for being one of the most ancient cuisines in the world, one of the most delicious, with a rich taste and aroma. And time and new products that came to the East only enriched it.
Perhaps the most widely known name. Many peoples of Asia consider this dish to be their national dish, but its homeland is Uyghur cuisine.
Lagman should not only be fantastically tasty but also beautiful. There are more than 200 sauce (gravy) recipes for lagman; the gravy should have a rich taste.
The basis of lagman is noodles. This is truly a work of culinary art. The noodles are prepared by hand, they must be elastic, not tear, and be of the same thickness. It comes in thin, medium and thick, rope and flat, and can be fried. Lagman from fried noodles my favorite.
Gravy:
Meat for lagman is usually cut into thin strips, because all the ingredients of lagman must be cooked quickly, no more than 15 minutes. Vegetables should be semi-cooked, firm and fresh. The following vegetables are used in modern lagman: onions, garlic, tomatoes, semi-bitter peppers.
Spices for lagman are also varied.
But this is just the composition of lagman, and each master has his own recipe. This is especially true for noodle dough; it is a family or corporate recipe plus skill.
Lagman is eaten hot, warm and cold.
This is just one of classic recipes lagman, I repeat that there are a great many of them in Uyghur cuisine.
Noodles
In addition to lagman, in Uyghur cuisine there are many types of noodles and other-based dishes. Uyghur noodles are stretchy. It is prepared like this:
Dough for Uyghur pulled noodles.
Ingredients:
Dough: 6 cups flour
Salted water about 1 cup.
The dough for noodles is kneaded in the same way as for dumplings. Gradually add salted water to the flour and knead into a stiff dough. After kneading the dough, cover it and leave it to rest.
Now let's come to the most difficult process - pulling out noodles.
The present dough is kneaded again and a sausage is made from it. Each is greased with vegetable oil and rolled lengthwise. Roll each sausage with one hand and pull it out with the other hand. Again, lubricate with oil, and again roll out into a very thin flagellum. Place the flagella in a snail-shaped bowl greased with vegetable oil. When the bottom is completely covered with the snail, grease with oil and lay the second layer.
And so are all the flagella. Cover the dough and let it sit for an hour.
Then they take the end of one noodle and with both hands pull it out as far as possible, then fold it in half. This procedure is repeated several times until the noodles acquire the desired appearance. The finished stretched noodles are assembled as follows: take one end of one noodle in your right hand. With the left hand they take the noodles at a distance of 40-50 cm. And thus, either with the left or with the right hand, they “collect the noodles” until they are finished. They beat the noodles several times, hitting them on the table.
Uyghur manti
Uighurs prepare two types of manti: piter (from unleavened dough) and bolak (from yeast dough). They, in turn, are divided into several more types depending on the composition of the minced meat.
Minced meat for bolac manti is prepared from meat, chopped into small pieces of onion, seasonings: black pepper, laurel seeds, sesame seeds, salt and other seasonings as desired. In addition to meat and onions, Peter Mant includes pumpkin, cabbage, zucchini, peppers, tomatoes, quince, apples, figs, and other vegetables and fruits to taste.
Special manti (holiday, for dear guests), prepare minced meat from 2/3 of young lamb, 1/3 of veal plus spices, salt, tail fat or sesame oil or water. The special manti will be juicy and tasty.
Göshörä. Uyghur dumplings
The Uyghurs prepare many types of dumplings, mold them in different ways and also put a variety of foods inside, including fish, chicken, etc. In addition to onions, they add cilantro, kyudya (jusyai), cabbage and other vegetables.
Dumplings that are made from squares of dough by wrapping and connecting the ends are called cheshurya. Cheshurya is boiled in meat broth with the addition of vegetables and spices.
Served with broth. Sometimes, if a housewife wants to quickly prepare a dish, she takes the dough, makes a notch in the middle and puts minced meat, then makes a round ball with minced meat, it is called “mundyak”.
Some fans put separately fried lagman sauce on top of a plate with ready-made dumplings in order to enrich the nutritional value and beauty of this dish. This dish is called “gyoschere-byatta” (dumplings with gravy).
Manti, gesherya, and other dumplings are consumed with the addition of bran vinegar, wine vinegar, kefir and other seasonings. The most common bitter seasoning in Uyghur cuisine is “lazijan” or “yagmuch” or “achchika”.
Secrets of preparing the best achchika:
To do this, take 50 grams of red pepper or fresh hot pepper, 30 grams of tomato or tomato paste, 20 grams of finely chopped garlic, a small amount of finely grated carrots, onions, cilantro, black pepper, fried crushed sesame seeds, nuts, mix everything well and pour in 100 grams of hot oil. The infrared achchika obtained in this way is a bitter seasoning, very aromatic, beautiful, and tasty. When eating such achchiki, add a little bran or wine vinegar, as well as a pinch of mustard and horseradish. This seasoning will give manti and dumplings an amazing taste.
Uyghur pilaf
Pilaf - signature dish Uyghur cuisine, it is prepared only on holidays or for guests. Uyghur cuisine has the following varieties of pilaf: wedding pilaf, pilaf with gravy, fried pilaf, pilaf in a bag, pilaf with eggs, pilaf with fruits, wheat pilaf, millet pilaf, vegetarian pilaf, etc.
The basis of pilaf consists of seven products: butter, meat, onions, salt, carrots, water and rice.
Pilaf in a bag (halta-pilaf)
All of the above products, except vegetable oil, after cleaning and cutting in their raw form, are placed in a bag made of a diaper or thick fabric. With the neck tightly tied, the bag is thrown into a cauldron with boiling water. After 30 - 40 minutes, the pilaf is ready to eat. Since this pilaf is prepared without frying, it is a dietary and easily digestible dish.
There is another dish in Uyghur cuisine that is similar to pilaf. Rice in pure form cooked in a cauldron or steamed in a cascan, then eaten with a variety of sauces. This dish is called “gruch-ash” or “gruch-lagman”, and the Chinese call it “gan-fan”.
Sog taamlar. Uyghur salads and cold appetizers.
The most common salads among the Uyghurs are: salad of tomatoes, cucumbers, starchy noodles, tripe, assorted vegetables, radishes and acha salad. Sometimes a salad is made from onions, long cabbage and carrots.
Besides these vegetable salads Uyghur cuisine has the following cold dishes: kazy, karta, tongue, boiled meat, mushrooms, jellied meat, fish, chicken, vegetable bouquet, ashlyanfun and others.
Gul tawak (vegetable bouquet)
This cold dish or salad is prepared from a variety of vegetables, beautifully arranged on a plate. If you add kazy, map, tripe and others to the salad meat products, then the salad becomes even more nutritious and colorful. Before use, you need to stir and add achchika, garlic, tomato, wheat or vinegar, cilantro or dill, sesame oil or paste and other seasonings as desired. 
Gul tawak
Prepared in the form of vegetable, meat or assorted fish, which is served in the shape of a flower, which is why this appetizer is often called a flower dish.
In Uyghur cuisine there are more than 20 types of samsa, different in shape and composition of minced meat. For example, samsa, sambusa, geshgirdya, parmuda, katlama samsa, thum samsa, kemyach samsa, nut samsa, vegetable samsa (clover, red bugdash, pumpkin, dried apricots, raspberries) and other types.
The queen of these dishes is parmuda. It is made from puff pastry prepared with the addition of butter or kaymak.
The molded samsa must be placed on the left palm, pressed with four fingers of the right hand so as to form a shape in the form of a camel’s hump with four teeth. These samsa are baked in a fired clay tandoor. Since butter or kaymak is added to the dough, the samsa turns out very tasty, crispy and juicy.
For minced meat, use young lamb with the addition fat tail fat, onion, black pepper, salt and other seasonings as desired.
Gosh nan. Meat loaf
In order to prepare goshnan (gosh nan), take two doughs rolled out in the shape of a circle, and place minced meat prepared according to the recipe for manti between them. Usually, to prepare 4 goshnan you need 1 kg of young lamb, cut into small cubes, 400 g. onion, a sufficient amount of black pepper, anise, tomato and a little finely chopped fresh hot pepper and not very tough unleavened dough.
The edges are fastened with beautiful weaving. To get a soft and tasty geshnan, you can add vegetable or butter to the dough.
To make the goshnan juicy and soft, the goshnan fried on both sides can be steamed for 20 minutes.
A festive delicacy made from unleavened dough. It looks like huge crispy ropes that are fried in a large cauldron in a large amount of sunflower oil.
Steep unleavened dough is kneaded from wheat flour, fat, eggs, salt and water. Leave for 40 minutes. The dough is stretched by weight until thin ropes are obtained. The elongated strands of dough are collected into small skeins, which are fried in hot sunflower oil.
The finished sanza is placed on large dishes and sprinkled with powdered sugar. It is served with honey and jam.
Manpar
Manpar is nutritious soup with dumplings.
Prepare the dough as for lagman, roll into a ball, wrap in a damp cloth and let rise. Then divide the dough into balls the size of Walnut, roll them into flagella the size and length of a pencil with your hands, grease with vegetable oil so that they do not stick together. After this, flatten the flagella into ribbons and, holding them by both ends, pull them out, hitting the middle on the board. From the resulting ribbons, 1 mm thick and 40-50 cm long, tear off pieces 1-2 cm in size and throw into a pan of boiling salted water. When pieces of dough float to the top, remove them with a colander and rinse cold water and, dividing into portions, put in the cassers and pour gravy on top.” Karim Makhmudov, 1976
Gravy: B vegetable oil fry the onion, add the meat, cut into small pieces. When the meat juice begins to stand out, add tomato slices or tomato paste, add crushed garlic and simmer for another 10-15 minutes. Then put the radish and potatoes, cut into cubes or strips, into the cauldron, pour in a little water, season with salt, vinegar, pepper, cumin and continue to simmer until done (until the radish softens).
I tried it at a roadside cafe. Lazji is a chicken with fresh pepper. Chicken pieces in spicy and sweet and sour sauce fry in a frying pan, add vegetables at the end and simmer until the pepper is half cooked: it should be a little crispy.
The Uighurs of Semirechye drink salted tea whitened with milk - “atkyan tea”. It is seasoned with cream, sour cream, butter and drunk from large bowls - “apkur chinya”. This is a very nourishing tea and is usually served in the morning for breakfast. After fatty and rich food, black tea with sweets is served - “son tea”. Fergana Uyghurs prefer green tea - “kok chai”.
