“Let’s try Uzbek tonight” my dining companion suggested. “Sure, what time is the flight?”It turns out that a half-hour drive to Middle Village, Queens would suffice to transport the two of us into a thoroughly Uzbek experience. The city of Samarkand, a stop for spice traders along the Silk Road and now a part of Uzbekistan, was also on Woodhaven Boulevard. Read More...
The bread looks ready to levitate. Called noni toki, it is matzo-thin, a blistered expanse 14 inches across, the edges uplifted as if in supplication. At Taste of Samarkand, this is achieved by slapping and patting dough around the inverted underbelly of a kazan, a high-sloped Uzbek frying pan akin to a Chinese wok, then baking it over the stove until hard and crisp. Read More...