315. Required fields are marked *. I imagined that it was beef or lamb, cured in some ingenious way. But that sounds really awesome. After introductions, everyone files into the nearby kitchen to prepare the first three of the six dishes of the day. Food is served on formal china with glimmers of gilt. Life is good. Your email address will not be published. And I love her apron : ). Nargis Cafe is absolutely fantastic! Servers are languid but cheerful. The food looks amazing! “Farida” Restaurant provides a gateway into Uzbek, Kazakh cuisine and its best traditions. It tasted like a cross between a mild sausage and a not-completely-dried beef jerky, and none of us—not even our well-traveled Armenian friend—knew exactly what it was. The surprise is how well it suits this indolent, sun-stunned season, when the peninsula’s fair-weather friends come slouching back on the A train. Join our mailing list to receive our latest news and updates. Adding a business to Yelp is always free. (click on a country above to view blog post). I went to Sheepshead Bay, looking for Armenian food. Even Brooklynites will likely be surprised at the plethora of stores she sources her goods from. zesty and non-gloppy... like tongue oughta be. He grew up in Philadelphia, she in Samarkand, Uzbekistan. Everyone meets in the dining area, which is on the other side of the hall, just a few short steps from the kitchen. The jam is Uzbek, but the ice cream, voluptuous and ready to melt, is all-American. https://www.yelp.com/search?cflt=uzbek&find_loc=New+York,+NY Uzbek Cooking with Damira. The League of Kitchens gives Damira the opportunity to do what she loves the most: hosting her friends and curious foodies from around the world for home cooked meals in the Borough Park apartment she shares with her husband, Sahib. One thing that guests will likely remember for the rest of their natural lives: onions are paramount in Uzbek cooking! Apparently, horsemeat is pretty huge in Quebec, so that’s the most likely source, though I wouldn’t be surprised if it came straight from Russia or Uzbekistan–the meat was spiced and partially dried, so it wouldn’t have been hard to transport it long distances. Instead, I found tasty dried horse meat. While most of her cooking equipment will be recognizable to guests, she does use some unique Uzbek-syle pots and pans, which she enthusiastically shares the origins of. Cafe Lily is a small Asian-fusion restaurant in Bensonhurst, Brooklyn, that serves up a unique combination of Russian, Uzbek and Korean cuisine. Good service and nice sidewalk tables. Behind its slightly grubby storefront is a charming room, clean and bright, painted in celery green. Lunch Dinner Catering Gift Cards Visit the Restaurant. Love how she went from being a successful doctor and now is following her passion to cook and teach! My entree took a while but when I tasted it I knew it” more, “) is Koryo-Saram, of Korean descent but raised in Russia, and the menu reflects this with its mix of Russian, Uzbek, and Korean dishes. I don’t know if I have ever been to a Uzbekistan restaurant ever in my life and who would have ever thought that there was such a big population of Uzbeks in Brooklyn? Pelmeni, adapted from the Russians, are smaller dumplings, meeker despite an assault with cumin. The mostly residential neighborhood is home to one of the largest Orthodox Jewish communities outside of Israel. And clearly, one of the things they’re doing right is the décor:  there are fake birds, in a fake golden birdcage. Everything was delicious, spiced nicely, generous portions at a great price. Damira then talks about her life in Samarkand. All pictures were shot with a, New York City: A Goodfellas Guide to Brooklyn & Queens, Australia: 7 of Sydney’s Hidden Gems That You Can’t Miss. NYC food blogger enjoys fake bird cages and real horsemeat at Aladdin, a new Uzbek restaurant in Sheepshead Bay, Brooklyn. The menu at Chayhana Salom is in English and Russian. Chayhana Salom, another Uzbek restaurant, is in Sheepshead Bay, Brooklyn. Across Rockaway Inlet, in Sheepshead Bay, Brooklyn, I heard a different story from Murat Khojimatov, who runs the Uzbek restaurant Chayhana Salom: “Tashkent plov is world famous.” He and his business partner, Farida Ganieva, who oversees the kitchen, are both natives of Tashkent, the Uzbek capital. Since there is no legal commercial trade in horse meat in the US. Lagman noodles are wonderfully chewy, whether plunged in soup, as at Uma’s, or turned hot and sour in a frying pan with paprika, cumin, garlic and vinegar. Even more awesome:  one of our salads was an appealing little number called naryn, made from shredded dough with medallions of an unusually tasty meat product.