Uyghur Foods Roast Meat（Kawap）

Roast meat is the most attractive food among the local delicacies in Xinjiang. There are a great variety of roast meat such as the kebob, chopped entrails, whole lamb, meat baked in tonnir, etc. If you do not taste roast mutton after you reach Xinjiang, it would be a great pity. Xinjiang mutton is unique in that sheep are fed with grass grow on land rich in alkaline. So mutton here is more delicious.(1) Kebob. One can find Kebobs in every bazaar or street ofXinjiang. It is roasted above a special iron oven about 1 meter long and 20 centimeters wide. Some have two layers, separated by clapboard with countless vents. In the past charcoal is used but now coal has replaced it. Light the charcoal fire until it nearly burn out, then lay the sliced mutton over it with refined salt, chili powder, and ziyadan. If there is no breeze, the cook will use a thin wooden board to increase the fire. He will turn the meat bunch continuously. In five minutes, the delicious kebob is ready. Recently, electric oven are used which are more convenient and efficient.Kebobs are popular in Xinjiang. Some can eat several dozen of bunches at one time. In winter, customers sit in front of the roast meat stand, eating Kebobs while getting warmth by fire.According to archaeological materials, as early as 1800 years ago, there are kebobs in the central plains of China.(2) Meat Roasted in Tonnor.This kind of barbecue is roasted from the heat in the tonnor (a special oven for baking Nang). Heat the tonnor with firewood. Then put square mutton with a side length of about ten centimeters dipped in a paste mixed with egg, refined salt, first-class flour, and ziyadan on the inside wall of the tonnor. Cover the tonnor with lighting wood. Thirty minutes later, take the meat out, cut them into small pieces, and eat them with refined salt.(3) Roast Lamb.It is one of the most famous dishes in Xinjiang and usually served on important banquets. Roast lamb is a magnificent thing. The complex flavor is bold yet delicate, the texture is a study in contrasts between the crisp, flavorful exterior and the tender, juicy interior, and the heady aroma brings a tear of joy to the eye and a bit of drool to the chin.