Kao Nang (Grilled Spiced Uyghur Naan)
Bread on charcoal bbq! Devil's Toast Soaked in Sheep Fat and Cumin
Description
The hard Uyghur staple bread 'Naan' is chopped into wedges, placed directly on a charcoal grill alongside mutton skewers, and allowed to completely absorb the dripping lamb fat, massive cumin, and chili. The ultimate carbohydrate side dish at street BBQ stalls.
Restaurants serving Kao Nang (Grilled Spiced Uyghur Naan)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Uyghur Naan(or Pita bread)
- Lamb fat(or veg oil)
- Cumin powder
- Chili powder
- Salt
Instructions
- [Authentic Recipe]
- (Naan Prep) Take a massive Uyghur 'Naan' that has already been baked hard/crispy in a Tandoor, and cut it into triangular pizza wedges (or bite-sized pieces).
- (Grilling) Skewer them or place them directly on the charcoal BBQ grate.
- [The Ultimate Point]: Rub the bread directly against the dripping lamb fat (Yang Wei You) from the adjacent grilling mutton skewers, or brush heavily with oil.
- As the charcoal crisps the oil-soaked bread further, shower it massively with cumin powder (Ziran), chili powder, and salt until the surface is bright red.
- Remove just before the spices burn and serve.
Learn more Spice, substitutes, tips
Key spices
Charred cumin aroma、Umami of lamb fat absorbed by Naan
Substitutes at Japanese supermarkets
(Grill Pita bread or thick toast over charcoal to substitute)
Pairing
Lamb Skewers / Cold Beer(Mandatory)
Trivia
[Trivia] When you order mutton, the staff will always thoughtfully ask, 'Want me to grill some Naan with that?'. The essence of BBQ: transforming a dry, hard bread into the 'world's most delicious snack' through the magic of oil and spices.
Eating tips & etiquette
[Unique Eating] Pinch the hot bread with your fingers and bite. The surface shatters with a loud 'CRACK!' like a rusk or snack chip, flooding your mouth with the junk-food flavor of cumin and chili. The perfect 'finishing carb' after eating lamb skewers.
Allergen
Wheat, Sesame