Uyghur Milk Tea - Etken Chay

Introduction:

Uyghur cuisine is a vibrant tapestry of flavours and culinary traditions that have traversed the ancient Silk Road. In the heart of Uyghur culinary culture, tea holds a special place, woven into daily life and cherished for its comforting properties. Unlike the sweetened milk teas of Indian or Pakistani culture, Etken Chay, etken chay (Uyghur: ئەتكەنچاي, әткәнчай‎)), is a unique blend of black tea and milk, seasoned with a touch of salt. This infusion blends black tea and milk in equal measure, seasoned with salt. Additional indulgences like butter, sour cream, or an array of spices are occasionally introduced, elevating its complexity. Served in a bowl alongside cake, this tea stands apart from the customary teacups used for other varieties and may be adorned with sesame seeds.

Recipe: Uyghur Etken Chay (Milk Tea)

Ingredients:

2 cups of boiled water

a tea bag of black tea (such as Early Grey, Lipton or any preferred brand)

a cup of milk (opt for organic whole milk)

Salt to taste (about 1/2 teaspoon)

Instructions:

1. Boil the Water:

Begin by setting a teapot on the stove, adding 2 cups of water, and boil.

2. Infuse with Black Tea:

Introduce a tea bag of black tea into the boiling water.

Permit it to continue boiling for approximately 5 minutes. This process will allow the tea's essence to infuse into the water.

3. Incorporate Milk and Salt:

Pour in 1 cup of milk into the teapot with the infused tea.

Season with salt to taste, roughly around 1/2 teaspoon. Tailor this to suit your preference for a subtly savoury note.

Vigilantly watch the mixture to prevent it from bubbling over. If necessary, reduce the heat once it starts to boil.

4. Simmer and Blend Flavors:

Allow the tea and milk to gently simmer together for 5 minutes. This melds the flavours, creating a harmonious blend.

5. Serve and Enjoy:

Your Uyghur Etken Chay is now ready to be relished. Sip it as is, or pair it with bread for a wholesome breakfast experience.

Note: Unlike the sweetened milk teas often enjoyed in Indian or Pakistani culture, Uyghur milk tea is savoury, thanks to salt infusion. This distinction might come as a pleasant surprise to those accustomed to sugary variations.

Optional: For an added touch, consider introducing cubed bread into the milk tea for a heartier indulgence.

Embrace the unique flavours of traditional Uyghur Etken Chay and revel in the rich tapestry of its culinary heritage.

Reference:
Zunun, Memet T. (2019) The Encyclopedia of Uyghur Tradition and Social Customs. London: Uyghur Language Study.