Local Dishes

20 phrases · Uyghur with romanization, English and audio

  1. لەڭمەن

    Lengmen

    Lengmen (hand-pulled noodles under a stir-fried topping)

    Usage

    Wheat dough pulled or twisted by hand, boiled and topped with stir-fry. Noodles may be cut, twisted or pulled; seasoning differs in Ghulja, Kashgar, Artux and Yarkant. Spellings: لەڭمەن / لەغمەن. Written forms: كەسكەن / ئەشكەن / سوزغان؛ غۇلجا / قەشقەر / ئاتۇش / يەكەن

  2. پولۇ

    Polu

    Polu (rice pilaf with mutton and carrot)

    Usage

    Rice, oil, meat, carrot and onion, fried then steamed. Versions include meat, meatless, mutton fat or butter. Sweetness usually comes from raisins rather than added sugar. Written forms: گۆشلۈك پولۇ / گۆشسىز پولۇ / سېرىق ماي پولۇسى؛ كىشمىش

  3. مانتا

    Manta

    Manta (steamed dumpling)

    Usage

    Minced filling wrapped in dough and steamed in a qasqan. Pumpkin, meat and soup-filled versions exist. Abundant hot juice can scald at the first bite. Written forms: كاۋا مانتا / گۆش مانتا / شورپىلىق مانتا

  4. سامسا

    Samsa

    Samsa (meat pastry baked on the wall of a clay oven)

    Usage

    Minced meat and onion wrapped in dough and baked in a tonur clay oven. Pumpkin and layered-pastry versions exist. Slapped onto the oven wall, so one side is flat. Written forms: كاۋا سامسىسى / ۋاراق سامسىسى

  5. كاۋاپ

    Kawap

    Kawap (skewered grilled meat)

    Usage

    Meat roasted over fire. tonur kawipi is oven-baked; tawa kawipi is pan-grilled. Includes liver, minced meat and bread-served versions. Plain kawap on a menu leaves the method to the shop. Written forms: تونۇر كاۋىپى / تاۋا كاۋىپى؛ جىگەر كاۋاپ / قىيما كاۋاپ / نان-كاۋاپ

  6. گۆشنان

    Göshnan

    Göshnan (flatbread stuffed with minced meat)

    Usage

    Nan baked with minced meat inside. Includes pan-baked and unleavened versions; usually served in wedges. Written forms: قازان گۆشنېنى / پېتىر گۆشنان

    Grammar Note

    گۆش (meat) + نان (nan). In compounds, modifiers come first.

  7. خوشاڭ

    Xoshang

    Xoshang (pan-fried dumpling)

    Usage

    Minced meat and onion wrapped like manta but pan-cooked. Fry in oil until browned, add water and steam over low heat for about 20 minutes. A Chinese loan. Written forms: مانتا

  8. چۆچۈرە

    Chöchüre

    Chöchüre (small meat dumplings served in broth)

    Usage

    Minced meat wrapped in thin dough. One preparation uses firm dough of 500 g flour, 300 g water, one egg and a tablespoon of salt, folded to egg-yolk size.

  9. سۇيۇقئاش

    Suyuqash

    Suyuqash (the general name for noodle-in-broth dishes)

    Usage

    An umbrella term for cut or torn noodles boiled with chopped vegetables and meat. A category rather than one dish; menus usually use a specific name such as ügre. Written forms: ئۈگرە

    Grammar Note

    سۇيۇق + ئاش. ash means cooked food generally, or polu in some contexts.

  10. ئۈگرە

    Ügre

    Ügre (thin-cut noodles, and the soup made with them)

    Usage

    Means thin noodles cut from rolled dough and the suyuqash made with them. Usually uses beef broth with radish, carrot, celery, onion and turnip. Written forms: سۇيۇقئاش

  11. شويلا

    Shoyla

    Shoyla (soft rice cooked down with carrot)

    Usage

    Carrot fried in oil, then water and rice added, simmered gently and finished by steaming. Thicker than showigürüch and softer than polu. Written forms: شوۋىگۈرۈچ / پولۇ

  12. نارىن

    Narin

    Narin (chopped sheets of boiled dough tossed with meat)

    Usage

    A Central Asian meat-and-noodle dish, with meat, lamb and rice versions.

  13. ھېسىپ

    Hésip

    Hésip (sheep intestine stuffed with rice, carrot and liver)

    Usage

    Sheep intestine with fat left on, filled with water-soaked rice, carrot, liver and internal fat, then cooked. Served sliced; avoid if you do not eat offal.

  14. ھورنان

    Hornan

    Hornan (steamed bun)

    Usage

    Nan steamed in a qasqan. Made with flour, leaven, sugar, egg and milk; shapes include cylinders and spirals. About fist-sized, usually white. Written forms: قاسقان

    Grammar Note

    ھور (steam) + نان (nan): bread cooked by steam.

  15. ئۇماچ

    Umach

    Umach (thick millet- or maize-flour soup)

    Usage

    Maize or millet flour stirred into water boiled with meat and turnip. A home dish traditionally eaten to settle the system.

  16. ماشخوردا

    Mashxorda

    Mashxorda (rice porridge cooked with mung beans)

    Usage

    showigürüch rice porridge with a little vegetable and mung bean. xorda alone also means notochord or a geometric chord; its food sense is dialectal, so avoid using it alone. Written forms: شوۋىگۈرۈچ / خوردا

    Grammar Note

    The structure is ماش + خوردا (mash + xorda).

  17. لەڭپۇڭ

    Lengpung

    Lengpung (cold mung-bean starch jelly)

    Usage

    Boiled, set starch dressed with vinegar and chilli, also using cucumber, salt, oil, fresh red chilli and sugar. The older Uyghur name is لىغىرداق (lighirdaq). This word is a Chinese loan.

  18. گىردە

    Girde

    Girde (round nan with a thick rim and a sunken centre)

    Usage

    Round wheat-flour nan with a thick rim and hollow centre, baked on a tonur wall. Small and keeps well; common for breakfast or travel. Written forms: تونۇر

  19. توقاچ

    Toqach

    Toqach (small enriched nan stamped with a pattern)

    Usage

    Leavened dough about girde size, stamped with a chekküch and baked with fat. Also an adjective meaning small round cake-shaped and a counter for items such as bars of soap. Written forms: گىردە / چەككۈچ

  20. پەرمۇدە

    Permude

    Permude (a samsa made with egg-enriched dough)

    Usage

    A samsa with egg-worked, leavened dough and spiced filling, folded like manta. Includes a pumpkin permude version. Written forms: پەرمۇدە / كاۋا پەرمۇدىسى

More Uyghur phrases

Browse all TravelPhrases languages