שיפודים (shipudim) are meat skewers, of either kebob (lamb mixed with beef), chicken, turkey, chicken liver, chicken hearts, beef "eggs" (use your imagination), fatty lamb, and some other things i had problems translating. there were also lots of bukharian dishes on the menu, most of which seemed to have been various combinations of meat and rice, some with carrots. (it's not easy to decipher the names of food written in bukharian with hebrew letters).
bukharian cuisine consists of:
many unique dishes, distinctly influenced by ethnic dishes historically and currently found along the Silk Road and many parts of Central and even Southeast Asia. Shish kabob, or shashlik, as it is often referred to in Russian, are popular, made of chicken, beef or lamb. Pulled noodles, often thrown into a hearty stew of meat and vegetables known as lagman, are similar in style to Chinese lamian, also traditionally served in a meat broth. Samsa, pastries filled with spiced meat or vegetables, are baked in a unique, hollowed out tandoor oven, and greatly resemble the preparation and shape of Indian samosas.everything came with many different kinds of salads, some of which were very spicy. all in all, a good way to celebrate the 10th of av.
Plov is a very popular slow cooked, cumin-spiced rice dish, sporting carrots, and in some varieties, chick peas, and often topped with beef or lamb. Most Bukharian communities still produce their traditional breads of old: one being Leeployshka, a circular bread with a flat center, topped with black and regular sesame seeds, and the other, called Non Toki, bears the dry and crusty features of traditional Jewish matzah, but with a distinctly wheatier taste.
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