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<\/a>\nBeshbarmak \u2013 often referred to as the national dish of Kyrgyzstan: thick, hand rolled dough cooked in broth and topped with meat. The menu indicated that it could be ordered with either lamb (which would have been my choice) or beef, but we were told that since there wasn\u2019t enough call for lamb, they no longer offered it. If necessary, I will single-handedly bring in enough lamb-lovers so that it will take its rightful place on the table! In the meantime, this is absolutely a must-do dish when you come \u2013 even with beef, shown here.<\/p>\n
Lagman House is located at 2612 East 14th Street in Sheepshead Bay, Brooklyn. Highly recommended!<\/em> Lagman House is New York\u2019s first restaurant to feature Dungan cuisine. Dungan cuisine? Read more about this one of a kind destination. Continue reading <\/a>
\nDungan Style Salad \u2013 carrot and radish in a tangy dressing. Our extremely helpful waiter told us we could just eat it straight or mix it in with the noodle dishes for a little extra kick. We did both.<\/p>\n<\/a>
\nClassic Lagman \u2013 Hand pulled noodles topped with fried beef and onions. Note the Chinese linguistic influence: lo mein -> lagman. Delicious. Insiders\u2019 tip: when the menu describes something as \u201cfried\u201d, it means stir-fried, not deep fried. Also, they brought out the noodles pre-cut since they might prove unmanageably long if they hadn\u2019t. On my next visit, I\u2019m considering requesting uncut noodles; I\u2019m betting we can deal with them or at least have fun trying! (Just a thought for you Instagram noodle lifters \ud83d\ude09!)<\/p>\n<\/a>
\nDapan Ji \u2013 handmade noodles topped with \u201cfried\u201d chicken, potatoes, and spicy pepper. Ever had Chinese \u201cBig Tray Chicken,\u201d dapanji? There\u2019s that language connection again. I think these noodles were a bit thinner than those in the beshbarmak and shaped more like the flat noodles you\u2019re familiar with.<\/p>\n<\/a>
\nHuashi. Looks like a soup, but that\u2019s hardly the word for it; as a matter of fact, it\u2019s not even listed in the Soups section of the menu \u2013 go looking for it and you\u2019ll find it heading up the Meat Dishes. Six types of meatballs along with pickled cabbage in beef broth fill your bowl to the brim with satisfying deliciousness. Definitely a highlight.<\/p>\n<\/a>
\nLamian. Hand pulled noodles topped with “fried” beef and potatoes. Note the Chinese language influence again: lo mein -> lamian. Make good use of the two accompaniments, a spicy chili sauce and grated garlic.<\/p>\n<\/a>
\nChives Gravy. Saut\u00e9ed chives with eggs and meat. There are six \u201cgravy\u201d dishes on the menu; these would be best accompanied by a bread like Jin Momo. You\u2019ll definitely want some kind of neutral starch with these dishes.<\/p>\n<\/a>
\nJin Momo. Steamed bread, a little like Chinese bao, but with a lot more character; surprisingly good!<\/p>\n<\/a>
\nJustai Hezi, or so the menu transliterates it. (My far-from-perfect Russian leads me to believe that “jutsai” might come closer to the actual pronunciation.) A fried turnover stuffed with chives and beef; you\u2019ll want to apply the supplementary sauce generously.<\/p>\n<\/a>
\nBon Thon Soup. This unusual and delicious beef and vegetable soup features buoyant, gossamer bits of noodle dough floating within.<\/p>\n<\/a>
\nTsomian (from the Chinese chow mein). The next step up from classic lamian, these long hand pulled noodles are stir-fried with beef and vegetables in a savory sauce.<\/p>\n<\/a>
\nManti. Fist-sized dumplings filled with beef and chives; impossible to resist.<\/p>\n
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