thumb|Uyghur polu (, ) Uyghur food shows both Central Asian and Chinese elements. A typical Uyghur dish is polu (or pilaf), a dish found throughout Central Asia. In a common version of the Uyghur polu, carrots and mutton (or chicken) are first fried in oil with onions, then rice and water are added and the whole dish is steamed. Raisins and dried apricots may also be added. Kawaplar () or chuanr (i.e., kebabs or grilled meat) are also found here. Another common Uyghur dish is leghmen (, ), a noodle dish with a stir-fried topping (säy, from Chinese cai, ) usually made from mutton and vegetables, such as tomatoes, onions, green bell peppers, chili peppers and cabbage. This dish is likely to have originated from the Chinese lamian, but its flavor and preparation method are distinctively Uyghur.
thumb|Uyghur polu (, ) Uyghur food shows both Central Asian and Chinese elements. A typical Uyghur dish is polu (or pilaf), a dish found throughout Central Asia. In a common version of the Uyghur polu, carrots and mutton (or chicken) are first fried in oil with onions, then rice and water are added and the whole dish is steamed. Raisins and dried apricots may also be added. Kawaplar () or chuanr (i.e., kebabs or grilled meat) are also found here. Another common Uyghur dish is leghmen (, ), a noodle dish with a stir-fried topping (säy, from Chinese cai, ) usually made from mutton and vegetables, such as tomatoes, onions, green bell peppers, chili peppers and cabbage. This dish is likely to have originated from the Chinese lamian, but its flavor and preparation method are distinctively Uyghur.