Uighurs continue food traditions abroad despite persecution

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Chef Sultan Hiwilla left his native Xinjiang, China in 2005. He now runs a halal Uighur restaurant in Sydney, Australia and speaks out about the mistreatment of Uighurs in China. Photo by Stan Lee/KCRW

Good Food contributor Abbie Fentress Swanson recently returned from a trip to Australia, where she learned about plight of the Uighur people by way of an extraordinary meal. For her full story about Uighurs living in Australia, complete with stunning photographs of traditional Uighur dishes, visit the Good Food Blog.

Nan is one of the mainstays of Uighur cuisine. Here, the goshnan, or “meat bread,” in Uyghur. Photo by Stan Lee/KCRW



Evan Kleiman