Why not have a large-format Dongbei lamb feast for Easter?
The New York Times recently had an article about lamb overtaking ham on the Easter table. Here in Queens I don’t wait until that springtime holiday to eat lamb. Just in case you don’t yet have Easter plans, please enjoy this selection of Chinese, Indian, and Uzbek lamb delicacies. If I left your favorite out please let me know in the comments.
1. Roast Lamb Leg, Desired Taste International
There are many, many places in downtown Flushing’s Chinatown to get juicy lamb skewers seasoned with cumin and red pepper, but there’s none quite like Desired Taste International. That’s because it’s star skewer—kao yang tui—is an entire leg of lamb. Salt, cumin, and sesame form a delicious crunchy crust that encases succulent purplish-red flesh. Ask for some cumin and ground red pepper to use as a dip for an extra burst of flavor. Desired Taste International, 35-20 Farrington St., Flushing, 718-888-9622
2. Lamb Chops, Kurry Qulture
“My lamb chops are getting very famous,” says Kurry Qulture’s Sonny Solomon. “A Greek guy came in and ordered 50 for Easter, he loved it so much.” Marinated in yogurt, black pepper, garam masala, coriander, and cumin the Astoria restaurant’s chops are indeed delicious. Tandoor-cooked, they’re the tenderest, most flavorful Indian lamb in Astoria—and all of Queens. (Photo: @restaurantfairy) Kurry Qulture, 36-05 30th Avenue, Astoria, 718-674-1212(more…)
Few things are as decadent as the adjaruli khachapuri served at Marani, a glatt kosher Georgian restaurant that’s a mere five-minute walk from C+M headquarters. The eye-shaped bread is filled with a lake of molten cheese and egg. Stir it up and dig in. “Khachapuri not pizza,” read the restaurant’s square takeout boxes. Despite the pizza comparison, you won’t find any sausage versions in Marani’s basement khachapuri parlor. That’s because it’s a strictly dairy kitchen. (more…)
Almost every culture has a meat pie be it Cornish pasty, Jamaican beef patty, Tibetan shapaley, or Uzbek samsa. In my stamping grounds of Rego Park, there are many places from bakeries to restaurants to get the piping hot Uzbek meat pies typically filled with beef or my favorite lamb.
Cheburechnaya may be named for the its namesake chebureki, floppy pies filled with meat or veggies, but the real star of the menu’s “dough products” section is the “samcy with ribs” ($2.25). The rib in question is a fatty lamb rib, the bone jutting out of one corner of the flaky triangular patty.
The golden brown samcy comes to the table piping hot, so best to bite a hole in the side and bask in the vapors of lamb fat and spices. Then pour in a bit of the piquant tomato sauce and indulge in the best Uzbek lamb Wellington around.
Cheburechnaya, 92-09 63rd Dr., Rego Park, 718-897-9080
Marani’s dairy kitchen churns out the Georgian cheese bread known as khachapuri.
As far as this food writer is concerned Marani, a kosher Georgian restaurant in Rego Park, is one of the most unique spots around. For one thing it has both a meat kitchen and a dairy kitchen. The downstairs dairy kitchen with a selection of decadent Georgian cheese pies known as khachapuri is a point of fascination for me. Upstairs find kebabs, stews, and many other Georgian specialties, including khinkali, giant soup dumplings filled with beef and lamb. My friends Chef Jonathan Forgash and Gabe Gross of Queens Dinner Club, were equally impressed with Marani that’s why we’ve decide to have our next dinner there on Weds., June 22 at 7 p.m. Marani’s owner Ana Epremashvili was kind enough to take time out of her busy schedule to answer Seven Questions.
So tell me about the restaurant. When did it open? What made you guys decide to open it? We opened the restaurant in 2013, we serve authentic Georgian cuisine with a kosher twist and influences. We are the only establishment to have both meat and dairy under one roof in New York City. We did not think it would be an authentic representation of Georgian cuisine without the dairy, so we were happy to get approval once all the separate kitchen requirements were met.
We try to keep the kitchen modern and exciting with reinventing of the traditional dishes, as well as sticking to authentic recipes. We felt there was a void of authentic ethnic cuisines in the kosher world, when you are kosher it is common to have Japanese sushi, steak and Israeli food all in one restaurant and none of it is authentic or any good. Only lately there have been restaurants that stick to their roots, and we are happy to be a part of that trend.
Khinkali filled with beef and lamb.
The family style menu for the upcoming Queens Dinner Club is pretty exciting—khinkali dumplings, lula kebabs, beef stew, herring and more—tell me what inspired it?
We are excited to showcase the diversity of our menu and introduce people to our flavors. We also find it important for people to understand what it means for a restaurant to be kosher and what is involved in washing greens and specific ways of butchering, once people find out what it really means, they feel more comfortable patronizing kosher establishments. (more…)
Living in Queens, arguably the most diverse food destination in the world has made me conversant, if not expert, in global cuisines ranging from Thai and Indonesian to Mexican and Peruvian, to name a very few.
Even though I’m an intrepid explorer of Chinese hawker stands, Central American street food carts, and West Indian roti spots there’s one place that still baffles me, NetCost Market, or as I like to call it “Nyet Cost.” The gigantic Russian supermarket, which offers everything from caviar and charcuterie to fermented mare’s milk and kvass is around the corner from my house, yet I hardly ever shop there. (more…)
The Arch Electric dwarfs Ben’s overstuffed pastrami sandwich.
“Does anybody ever order these?” I asked the waitress at my local deli as I pointed to the list of novelty sandwiches with names like Dr. Ruth Westheimer (brisket of beef, turkey, lettuce, tomato, and Russian dressing) and the New York Newsday (salami, tongue, corned beef, and cole slaw). “Sure, all the time,” she said. By local deli I refer not to a bodega trafficking in bacon and cheese sandwiches but Ben’s Best, a bona fide Jewish deli with a 70-year history lovingly maintained by Jay Parker and his crew.
“Okay, I’ll have the Arch Electric,” I said ordering a $20.95 behemoth consisting of Chinese mustard, rolled beef, corned beef, sweet red pepper, cole slaw, and Russian dressing (Tums available on request).” In my 15 years of eating at Ben’s Best my go to order has been a pastrami on rye, so I was curious to switch it up a bit with this sandwich named for an L.I.C. based electrical contractor. Corned beef and rolled beef were a definite change of deli pace, Chinese hot mustard not so much, though I can’t say I’d ever had it in a Jewish deli. (more…)
“I don’t even come here for knishes any more,” a gentleman I shared a table with at Knish Nosh said to me yesterday. “I come for her cooking,” he said of Chef Ana Vasilescu, who makes killer perogies among other specialties. I had come for a bowl of matzo ball soup.
“Better than my mother’s,” my new friend remarked of the classic Jewish restorative. “Mine too,” I thought, remembering that I don’t have a Jewish mother. Then I noticed two golden brown patties next to his soup. “Are those latke?” I asked. (more…)
The Central Asian cousin of Taiwanese beef noodle soup.
Rego Park is home to so many kosher Uzbeki kebab joints that local friends and I joke that they’re all more or less the same restaurant, just with different specialties, and/or slightly surlier service. The latest entrant into the neighborhood’s crowded field of more than a dozen restaurants is a rather opulent looking establishment (think flocked Louis XIV wallpaper and chandeliers) called U Yuri Fergana. (more…)
As 2014 draws to a close rather than offer up a roster of resolutions—less chips more gym, save money, etc.—C+M presents a list of 14 of our favorite things, a highlight reel of the year that was. Let the mostly Queens-focused cavalcade of offal, mashups, secret eats, and overall deliciousness begin.
The rugelssaint at Andre’s Hungarian.
1. Sweetest mashup
Part pain au chocolat, part rugelach, all decadence the chocolate croissant—aka rugelssaint—at Andre’s Hungarian Bakery was my go-to guilty breakfast this year.
Ban Ga Ne’s got your large format goat feast needs covered.
2. Best goat meat bonanza Not only was the three-course black goat meat feast at Ban Ga Ne one of the best Korean meals I’ve had in a long time, it was some of the best goat I’ve ever had. Plus as the proprietor pointed out, it’s um, invigorating.
Zuppardi’s glorious fresh shucked Little Neck clam pie.
3. Best pizza Some friendsand I made a pizza pilgrimage to New Haven this fall. Everything we tried was good, but the real revelation came when we dug into the fresh clam pie at Zuppardi’s Apizza. Fragrant with Little Necks and oregano atop a crackling thin crust, it was simply astounding. (more…)
The double down of the deli world is piled high with brisket.
Among my Jewish friends and relatives I am renowned for my knowledge of Yiddish. “You’re such a Jew,” an old girlfriend once proclaimed. Heck, I even have an adopted Jewish mother. So it’s a real shonda that I’m so late to the party on what’s surely the tastiest Chanukah gutbomb in Queens, the Meshugah Latke ($11.95) at Ben’s Best Deli. It’s been available since the Festival of Lights began, but I only got to try it on the sixth day. (more…)