{"id":6953,"date":"2018-09-30T20:43:28","date_gmt":"2018-10-01T00:43:28","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=6953"},"modified":"2018-12-31T15:28:15","modified_gmt":"2018-12-31T20:28:15","slug":"kashkar-cafe-samsa-two-ways","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=6953","title":{"rendered":"Kashkar Cafe – Samsa, Two Ways"},"content":{"rendered":"

Instagram Post 9\/30\/2018 <\/h4>\n

(Click on any image to view it in high resolution.)<\/em>
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\nWhile preparing for my ethnojunket through Little Odessa, I passed Kashkar Caf\u00e9, 1141 Brighton Beach Avenue in Brooklyn, and grabbed a few items to bring home. Kashkar serves the food of the Uyghur people, a primarily Muslim ethnic group who live on the Chinese\/Russian border near Kyrgyzstan and Kazakhstan; as you\u2019d expect, the fare is a blend of Chinese and Central Asian cuisines.<\/p>\n

Samsa are baked (usually in a tandoor or clay oven), filled with a tasty lamb\/onion mixture, crisp outside, moist inside, and often decorated with a few nigella seeds. On the left, a large, round one (triangular samsa are common too), one to an order. On the right, Samsa Parmuda, four smaller pieces to an order, same filling, but easier to divvy up on a food tour! The white bun in back is Yutaza, a plain, steamed multi-layer bread, a little like a Chinese bao but denser.<\/p>\n

Photos of a dine-in experience to come soon.
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Two kinds of samsa from one of NYC’s original Uyghur restaurants. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,6],"tags":[103],"class_list":["post-6953","post","type-post","status-publish","format-standard","hentry","category-instagram","category-restaurants-food-courts","tag-uyghur"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/6953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6953"}],"version-history":[{"count":3,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/6953\/revisions"}],"predecessor-version":[{"id":6955,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/6953\/revisions\/6955"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}