Mains Recipes

Bold garlic and smoky paprika add depth to the traditional flavor.

Earthy and aromatic with a warm, nutty flavor.

A tingling and zesty twist with Sichuan pepper and lime zest.

Tart sumac with creamy yogurt

Crispy fried dumplings filled with spiced mutton and onions, a classic Xinjiang street food.

A fragrant rice pilaf with chicken, saffron, and raisins, inspired by Kashgar cuisine.

Grilled lamb skewers seasoned with cumin and coriander, a staple of Xinjiang barbecues.

Soft boiled dumplings served with a tangy sour cream and dill sauce, a traditional Xinjiang dish.

Adds a smoky depth with a subtle heat.

Slow-cooked mutton with potatoes and carrots in a rich, savory sauce, a Xinjiang comfort dish.

Imparts a subtle floral and earthy note to the dumplings.

Grilled lamb and vegetable skewers with a spicy marinade and herbs.

A hearty noodle soup with soft tofu, fresh vegetables, and savory broth.

Enhances the dumpling filling with a deeper cumin and coriander flavor.

Adds numbing Szechuan peppercorns and toasted sesame seeds for a bold flavor.

Bell peppers filled with spiced rice and served with a side of yogurt sauce.

Hand-pulled noodles in a fragrant spiced beef broth with fresh vegetables.

Crispy naan filled with spiced lamb and caramelized onions.

A delicate floral note with saffron and a touch of lemon zest for brightness.

Tender dumplings filled with spiced mutton and served with a dollop of sour cream.

Crispy fried wontons served with a sweet and spicy chili sauce.

Stir-fried rice with mixed vegetables and tofu for a hearty meal.

Stir-fried hand-pulled noodles with spiced beef and mixed vegetables.

A nutty and smoky twist on the classic Xinjiang stir-fry with sesame and paprika.