Kumaki Naan
by Tianshan Cocoa
Favorite
7
Difficulty
Normal
Time
1h
Serving
3
Most people in the Mainland do not know or understand this unique method, let alone the flavor of the Nangkeng roasted steamed buns in Xinjiang. Last time I made baked buns in the oven, many of my friends said they had never seen them before, let alone eat them. I remember that a friend who was enjoying food left me a message saying that his family came to Xinjiang on a business trip. Every time he went back, he had to buy 200 yuan baked buns and naan pit meat. After he went back, he would use the oven to heat them. The family likes to eat them very much, and they all say Xinjiang. The mutton is so delicious, she must come to Xinjiang to taste Xinjiang’s unique cuisine by herself. This Kumaiqi naan is a specialty of Xinjiang Hotan, and it is a kind of high-nutrition food created in the desert environment.
Commonly known as "desert scones". Its method is similar to that of Naan Keng Baked Buns, the fillings are the same, but the packaging method is a little different, the skin is thicker and bigger, and the shape is like a large crescent-shaped scone. Many people don't know what it is, but it is cooked. The editor-in-chief of the association's website jokingly called "the grandfather of roasted buns." In Hetian in southern Xinjiang, the size of the Kumaiqi naan is determined by the number of people. After the completion of the Kumaiqi naan, use Populus or red willow twigs to burn a pile of fire. After the fire is extinguished, put the Kumaiqi naan. Buried directly in the hot ashes, about an hour later, took out the Kumaiqi Naan, patted the dust off, and a golden "kumaiqi naan" was born. When eating, use a knife to evenly cut into triangular pieces. A Kumaiqi naan can be full with a bowl of milk tea. It is said that after eating Kumaiqi naan, you will not catch a cold the next day without a quilt in the desert. It can be seen that the high-calorie and high-nutrition of Kumaiqi Naan is very good, and it is called "desert pizza" by tourists. "Kumaiqi naan" is a kind of naan baked by the traditional ancient method. The locals omit the word "Nan" and call it "kumaiqi". "Kumaiqi" means scones in the Uyghur language. It is favored by people because of its unique baking method and delicious taste. The original Kumaiqi is a big round meatloaf, and the current ones are all crescent-shaped. It is a modernized version of the "Kumak Naan" after improvement.
Commonly known as "desert scones". Its method is similar to that of Naan Keng Baked Buns, the fillings are the same, but the packaging method is a little different, the skin is thicker and bigger, and the shape is like a large crescent-shaped scone. Many people don't know what it is, but it is cooked. The editor-in-chief of the association's website jokingly called "the grandfather of roasted buns." In Hetian in southern Xinjiang, the size of the Kumaiqi naan is determined by the number of people. After the completion of the Kumaiqi naan, use Populus or red willow twigs to burn a pile of fire. After the fire is extinguished, put the Kumaiqi naan. Buried directly in the hot ashes, about an hour later, took out the Kumaiqi Naan, patted the dust off, and a golden "kumaiqi naan" was born. When eating, use a knife to evenly cut into triangular pieces. A Kumaiqi naan can be full with a bowl of milk tea. It is said that after eating Kumaiqi naan, you will not catch a cold the next day without a quilt in the desert. It can be seen that the high-calorie and high-nutrition of Kumaiqi Naan is very good, and it is called "desert pizza" by tourists. "Kumaiqi naan" is a kind of naan baked by the traditional ancient method. The locals omit the word "Nan" and call it "kumaiqi". "Kumaiqi" means scones in the Uyghur language. It is favored by people because of its unique baking method and delicious taste. The original Kumaiqi is a big round meatloaf, and the current ones are all crescent-shaped. It is a modernized version of the "Kumak Naan" after improvement.
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