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Uzbek and Kazakh cuisines in one bottle: a new restaurant has opened in New York

'19.01.2023'

Nadezhda Verbitskaya

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Most of the Central Asian restaurants in New York are located in Shipset Bay and Brighton Beach, and they specialize in banquets. The restaurant he spoke aboutVoice of America“, opened for Americans first in Midtown, and then in Downtown Manhattan - in a place where you can find completely different cuisines from around the world.

Restaurant founder Farida Farida Ricciardelli spoke about her brainchild.

“We declare our cuisine as Uzbek and Kazakh because I am from Kazakhstan and Chef John is from Uzbekistan. We connected our kitchens together so that the Kazakh cuisine was Uzbek too. This food is all Central Asian anyway. We know her well, we understand her,” said Ricciardelli. – The guests of the restaurant are mostly Russian-speaking Americans who live in New York. There are also many guests from China. There are a lot of vegetarians, so in Manhattan they adjusted to the Americans. For example, we have both meat and vegetarian kebabs made from vegetables. Lots of very vegan side dishes.”

On the subject: They will be fed from the heart: there is a restaurant in New York with grandmother chefs, including Russian-speaking ones

“We also have many dishes for those who do not eat dough. The most popular dishes are plov, manti, umka-pais. Umka Pais is a homemade recipe that has been passed down from generation to generation. It’s like samsa, but we made them small for Americans to eat comfortably,” the restaurant owner explained.

Dozens of pilaf recipes. The three main schools of Uzbek pilaf are the Ferghana Valley, Samarkand and Tashkent. All of them are different. Samarkand pilaf is cooked in layers. That is, beef is fried with lamb along with Central Asian spices and colored yellow carrots. There is also sultanas, white peas and Central Asian rice. This dish takes about 4 hours to prepare. Also, sesame oil gives a rich taste to pilaf and makes it saturated.

It is customary to eat pilaf in Uzbekistan with your hands. If not with your hands, then with a spoon, not a fork. Usually in Uzbekistan plov is served on huge plates. In order to eat it with your hands, you need to press a small amount of pilaf to the bottom of the plate, move it to the right to the left. At this point, pressing it, pick it up and eat it. This traditional way is considered the most delicious.

Another popular dish here is Kazakh beshbarmak (translated as 5 fingers). And you have to eat it with your hands too. You need to take a little of everything - dough, meat, potatoes - and put everything together in your mouth. This food looks to some extent primitive, especially when you eat it with your hands. All these tastes are very honest, truthful. Meat boiled in broth, thin dough... They simply cannot but evoke emotions.

Small samsa is called umka. And this is a family restaurant recipe. Samsa is usually triangular or square, it is large in size. You can eat one or two. They made specially small versions so that you can try different tastes. There are several versions of this little samsa with pumpkin, spinach, chicken thigh, and hand-cut steak. They are all served with tomato sauce.

“Everyone likes our food because it is natural, everything is prepared right in the restaurant, everything is fresh. A lot of homemade taste: broths in soups, manti, samsa. Everything is cut by hand,” Ricciardelli explained.

FARIDA-MIDTOWN