An old, unanswered question: which country did pizza originate from? It is said that when traveling in China, the famous Italian traveler Marco Polo liked to eat a kind of scallion pie popular in the north. In Italian eyes, of course, pizza originated in Italy and was invented by Marco Polo.
But no matter where pizza originated, it has influenced the world, and I mention it because I think of a special delicacy hidden in the heart of xinjiang’s takalamakan desert: naan baked in sand, commonly known as “desert pizza.”
_naan_, xinjiang is a very distinctive flavor, but under different circumstances baking naan_ often rich gap is particularly delicious, located in the kalamakan desert “desert naan_” is such. For the snack, reach the hitherto unknown ancient village of daliyaburi. The village, more than 400 years old, was only discovered in the 1950s. In the long river of history, the delicacy of villages is both a carrier of civilization and an active life.
The village is still primitive and unsophisticated, with little modernization, including people’s traditional dress. Nature in the aspect of eating, also consider tradition as the main. I was so excited to witness the whole process of making desert pizza. You can’t imagine such warmth in the taklamakan desert, known as the “sea of death.” This is a unique scent of the creya in harsh conditions.
In the eyes of xinjiang people, “desert pizza” is a kind of kumaki, which usually includes kumaki, kumaki, naan kumaki, oven kumaki, etc. Among them, kumaki baked by kumaki, kumaki and kumaki is the most delicious. The creyans in the village of daliaburi made this type of burial, but combined with sand from the desert.
There are seven kinds of fillings for traditional buried kumaki, namely, dead meat, Fried noodles with stuffing, dead noodles without stuffing, Fried noodles with stuffing, glutinous rice noodles without stuffing, and vegetarian “kumaki” with walnut, sugar, onion, green pepper and tomato as fillings. But dead meat is often the most fragrant, with fresh lamb and Onions making it the most popular khumechi.
The process of making “khumechi” seems simple with few steps, but in fact, it is very delicate, including the handling of the dead face need experienced people to do. Therefore, the two old people in daliaburi village are very skillful in recreating the making process of “khumechi” for us. Instead of just eating the fruit, I have a deeper curiosity about its flavor when I see the process. Many outdoor enthusiasts who take cross-country road trips admit that the best “kumaki” they have eaten in xinjiang is here.
The size of kumaki is determined by the number of people. Apparently, a khumechi with lamb meat is done. What’s interesting is that the lines around it are like patterns, very nice. This is the first time I’ve discovered how fine a pancake or naan can be.
When khumechi was done, daliaburi began to remove the burning ash from his side. He then placed the khumechi in the ash, spread it with newspapers, and finally buried everything with the ash. The rest is waiting. This seems to be “unclean”, but delicious can not be hidden, with the “earth of naan” reputation.
The old man laid khumechi flat on the charcoal ash, which also contained sand. It was hot enough to be delicious and ripe. Kumechi is so high in calories that it is said to keep you warm at night without a quilt. But this kind of food is popular with outdoor enthusiasts, especially for photography, cross-country, travel, and the physical needs of explorers who spend the night outdoors. People call it “desert pancake” or “desert pizza”.
After placing the “khumechi”, the old man put a newspaper on it. It was a product of modern civilization, and I began to imagine how delicious they would collide with each other when they fit in with the old traditional food.
Finally, the newspaper is covered with charcoal ash, and this is basically the end of the khumechi process. The old man told us that we could eat it in about half an hour. This was a source of great anticipation, as no one had ever eaten a khumechi. Although xinjiang large naan has tasted many, but stuffed with mutton stuffing, put in charcoal ash sand baked naan, but never tasted. Everyone huddled together, warming themselves and waiting for the scent to come out.
Half an hour later, the old man from the charcoal ash out of the naan, also known as the legendary “desert pizza”, has not seen its roasted brown brown, has been attracted by its fragrance floating, baked noodles aroma with hard to hide the smell of mutton, but not shy, but more sweet greedy. In order to enjoy the taste, the old man continuously blew the charcoal ash from the kumaki and cut off the burned part with a knife.
This is a good thing for the long distance traveler. Cooked, khumechi is best when eaten hot, but even when cooled, it’s still delicious and can last a long time. It is reported that in many cities of xinjiang, the practice of kumaki has entered the modernization, with the oven type, kang type, etc., and the buried “kumaki” like this is less and less, which means that the ancient taste is more and more far away from us. At this time to eat a bite, there is always a little bit of sadness.
House filled with smoke gas, the old man began to cut “library of wheat and its” for us, since she is the most production at the end of the cutting, the old man of the adept in my eyes like a grandma, returning to children do a favorite food, this is the most sincere in the elegant buie taste, is also the most hot kerry Maya’s enthusiasm. If you have the chance to travel here, please do not miss such a traditional desert flavor. If Marco Polo had eaten kumaki in xinjiang and returned to Italy, perhaps today’s pizza is stuffed with meat.