Nur Uyghur Restaurant has joined Melbourne’s Uyghur food scene, offering a halal menu shaped by the culinary traditions of one of China’s ethnic groups. The venue also permits guests to bring their own alcohol.
Ordering is handled by paper: diners write the numbers of their chosen dishes on a sheet and hand it to a waiter.
The menu centres on hand-pulled noodles, freshly baked pies, crisp salads and lamb skewers. The skewers are made with shoulder meat marinated overnight in raw onion, then cooked over charcoal and seasoned with cumin, producing exceptionally tender and juicy pieces of lamb.
Vegetarian options include a chopped salad dressed with light vinegar, along with fried eggplant served with onion and capsicum. Both dishes use simple ingredients to create more substantial flavours.
For diners seeking bread rather than noodles, naan is filled with lamb and onion, while samsa pairs soft dough with a savoury meat filling.
The lamb skewers are the restaurant’s recommended order and provide a focal point for an introduction to Uyghur comfort food.
