Channel: Nurettin Odunya

Category: Travel & Events

Tags: silk roadtaklamakan desertgaochangthyeast turkestani̇pekyolutourismcottoncattle marketsamarkandkashgardoğu turkistanbeijingvegetablesçinkarez systemlivestock marketcamelaltay mt.train travelkazakhstanrailwayseyahatuzbekistanturkmenistanuyghur peoplehamiistanbulfood&fruitgenocideurumqiuyghur girlgrape vineyardstien shan mt.marketturpanchinakashgar sunday marketturkeykasgartraveldesertgobi desertbukharagrapesgrape capital

Description: Welcome to my travelchannel. ☛☛☞☛ youtube.com/user/nurettinodunya/playlists...On my channel you can find more than 1500 films of almost 100 countries. See the playlist on my youtube channel.Enjoy! Kashgar Food & Fruit Bazaar : Instead, it's heavily influenced by the local Uyghur people, a community of Turkic-speaking Muslims. Facing a gallery of sometimes difficult neighbors—Pakistan, Afghanistan, Tibet, India, Tajikistan, and Kyrgyzstan—Kashgar has experienced a turbulent history of outside interference and internal conflict. The Chinese might be the most recent to govern, but Kashgar has been ruled by the Tibetan, Persian, Turkic, and Mongol empires in turn. Thanks to this revolving door of influences, the city's cuisine is a splendid mosaic of Middle Eastern, Central Asian, and Chinese flavors. Kashgar's food resonates with tastes typically associated with the Middle East—cumin, chili, cinnamon, garlic, saffron, and sesame. The city's rich culinary life surprises on every corner of its winding streets, as spice-sprinkled lamb sizzles over charcoal pits, bakers haul rounds of bread from tall tonur (outdoor pit ovens), and women sell tiny bowls of tart yogurt sprinkled with sugar. Lamb and mutton feature heavily, either slow-braised or smoke-grilled, and even camel meat is eaten on occasion. Hand-pulled noodles are topped with a rich stew of peppers, tomatoes, and eggplants, and rice pilafs sweetened with local yellow carrots and dried fruits are a popular meal. Bread is an essential, along with black tea fragrant with cardamom, cinnamon, saffron, and rose petals. Uyghurs love sweetness too: dried fruits, nougats, yogurt, milk, cream, and pastries. In Kashgar's dimlit dawn, the aroma of wood smoke fills the streets as lines of tonur pit ovens fire up and breadmaking begins for the day. The baker, wearing a green and white embroidered doppa, or Uyghur cap, makes nan bread. He flattens rounds of dough, curls the edges, and stamps a laced pattern of holes with a spiked tool, to help the bread cook evenly. I watch as he sprinkles it with black onion seeds, sesame, or a flurry of chopped garlic, and stretches the bread onto a curved cushion. He reaches into the depths of the glowing tonur to roll the nan bread onto its walls. A few minutes later, he hands me the clock-sized bread, brown and crisp, and studded with tiny flecks of charcoal from the fire. The next is added to the towering stacks of baked nan outside the shop, waiting for early customers to come from morning prayers at the Id Kah mosque.