I was reading a fabulous article in the NYT this morning - about Jews from Central Asia who've moved into Rego Park in Queens. The descriptions of the turnovers, meat pies, noodles, lamb dishes, and toppings of chopped parsley, garlic, etc. made my mouth water.
A bunch of old friends are getting together this weekend and I'm cooking. I'd love to make something from this area, but the article has only one recipe, a lamb stew.
Does anybody know of sources (I will search on internet for these areas) for recipes from Dushanbe, Tashkent, Samarkand, etc.? What used to be Soviet Central Asia. I have no cookbooks at all from this part of the world. The closest are probably Paula Wolfert's Eastern Mediterranean cookbooks and Claudia Roden's Book of Jewish Food. I'll check those out tonight when I get home.
Any ideas? Any lurking Uzbeks out there?
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