G Wiv wrote:...Loved the gratis table side spicy condiment Lazy, pronounced Laazy, a mix of dried hot peppers, garlic and a still unrecognizable funky element.

Etymology being one of my hobbies, I have to assume the "La" part comes from the Chinese word meaning hot (spicy).

Central Asia appears to get things from all over -- a benefit of their central position, I guess. "Manty" or "manti" are also found in Turkish cuisine (I theorize that the "man" may be shared with far-east mein/men/myun), "Borsch" is lacking a "t" to be Russian, and "Samsy" would appear to share roots with Samosa, Sambusa and similar pastries, plus the Korean carrots. Plov is a variant on pilaf or pilau -- a word found widely distributed in Asia.

G Wiv wrote:

Gypsy Boy wrote:(And, though entirely uncalled for and distinctly irrelevant, I would offer that the sister is certainly stunning in my judgment.)

Agreed, Albina is quite attractive


I knew this would bite me in the butt....


While this woman is indeed, quite lovely, she is not the same person who was there when I was. I wonder how large the family is....

Looking forward to trying this place, but, man, that nan does not look right. Neither does the plov. However, I'm still there, if only to try the housemade noodles (and capture the elusive sister).

JoelF wrote:"Manty" or "manti" are also found in Turkish cuisine (I theorize that the "man" may be shared with far-east mein/men/myun), "Borsch" is lacking a "t" to be Russian, and "Samsy" would appear to share roots with Samosa, Sambusa and similar pastries, plus the Korean carrots. Plov is a variant on pilaf or pilau -- a word found widely distributed in Asia.

Manti are Turkish in origin, I believe, and eventually made their way east where they became mantou, mandu, etc. Different from "mian". "Borsch" is Russian; the additional "t" is a Yiddishism, I think. "Samsa" and "samosa" you're definitely right about.

I second the "lazy" =la zi/辣子.

Also, were the noodles in the lagman cold/cool? They look a lot like cold Chinese noodles, which aren't really pulled, but rather cut from a large, jiggling rice-noodley block.

"Samsa" and "samosa" you're definitely right about.

As Gregor Samosa awoke one morning from uneasy dreams he discovered that he had been transformed into an enormous curry-flavored potato dumpling

Ah, nice Kafka reference.

I didn't expect when I posted my little note that within 3 days, this thread would attract half the posts that, say, the Alinea thread has attracted in 3 years!

Five years ago, I'd have gone to a place like this, walked away happy, but knowing next to nothing about the cuisine, the context, probably forgetting the names of what I'd eaten a week later. Instead, an army of researchers has told me as much about Kyrgyz cuisine as Marco Polo learned in his whole time traveling the Jibek Jolu, or Silk Road.

LTH rewards deserving restaurants. It not only tips me off to good restaurants, it multiplies my enjoyment of them. And it probably helps that this is a slow work week. Thanks for all the info, pictures, etymologies and thoughts.

Did anyone make a note of the hours for Jibek Jolu? Which days they're open?

GWiv's photos make everything look so delectable that I'd like to make a visit soon!

tarte tatin wrote:Did anyone make a note of the hours for Jibek Jolu? Which days they're open?

When I called Jibek Jolu on the phone, before I went, they said 9am to 11pm every day. On the Reader blog Mike Sula quotes 9am to midnight. I would call and confirm they were open if going particularly early or late.

Enjoy,
Gary

Great write up, Gary, great head's up Ryan. Looking forward to trying Jibek Jolu.

JoelF wrote:Central Asia appears to get things from all over -- a benefit of their central position, I guess.

And the other way around, too. I'm sure bigger brains will weigh in, but many would argue that dumplings, many languages and horses started in central Asia and made their way around the (Old) world from there.

In any event, this is very cool. Thanks and happy holidays.

Hello Everyone!

From the management of the Jibek Jolu Central Asian Cuisine -- Thank You for your ongoing support!

Please visit our Facebook Fan Page, search for Jibek Jolu Central Asian Cuisine, for more information, daily specials and updates about the restaurant and its delicious food!

We look forward to seeing you at Jibek Jolu!

Sincerely,

Management.

I smell GNR written all over Jibek Jolu.

GAF wrote:I smell GNR written all over Jibek Jolu.

Then what the heck is the ink made of?

- daikonboy

there was this resto in los angeles called uzbekistan... do y'all remember the scenes in the russian restaurant in david cronenberg's eastern promises.. this place was the exact same thing... little russian girls playing violin... vodka flowing... delish plov... and then it CLOSED.

I never thought I would be feel the happiness of that restaurant again. But then, my gf and I went to Jibek Jolu. Sure, the food is luke warm (central asian foods tends to be as such.) Sure, the samsas are heavy like bricks. Sure, the dumplings are just a little too gooky. Sure, the plov had 6 sticks of butter melted into it. None the matter, I liked this place. I liked it a lot. I wish I lived anywhere in the vicinity (it makes me want to leave my downtown loft in the edgy west loop district, for someplace a little more "northern.")

All in all, a big recommend. Do get the carrots (pictured above)... korean style and tasty beyond tasty.

IVE FOUND MY NEW UZBEKISTAN AND ITS NAME IS JIBEK JOLU.

all the best,
sailingfanblues

p.s.: and yes, the co-owner is pretty (and truly kind), but come on guys... creepy!

We went tonight and had a nice meal overall, though I admit I'm surprised-- after reading exclamations of novelty above-- that there really was nothing we had that I haven't had before in Armenian, Russian, even Polish or German restaurants. Pelmeny and "Korean" salad are Russian standbys, the manty are similar to things I've had in Afghan restaurants, vareniky are basically pierogi and hell, solyanka even turns up at the Christkindlmarkt, I believe. That's not to knock any of it, but it is surprising that Kyrgyz food, despite being a good deal further east than Turkey or Afghanistan, say, turns out to be much more like Eastern European food than those do.

I thought the baked things with lamb inside were about the best things, along with the solyanka which, though much lighter on meat than other versions I've had, had a really nice tart flavor to it. On the other hand, I did not like the pelmeny broth at all, there was something swimming pool-ish about the flavor that really put me off. The manty were good as well, and I definitely saw small pieces of orange pumpkin in mine. The vareniky were fine, but if you want that, go to Smak Tak for world-class pierogi. Jibek Jolu is a nice addition to the scene, though it also made me want to return to Afghan Kabob in the near future for similar food with a little more Near East kick to it.

Mike G wrote:We went tonight and had a nice meal overall, though I admit I'm surprised-- after reading exclamations of novelty above-- that there really was nothing we had that I haven't had before in Armenian, Russian, even Polish or German restaurants.

That's because, apart from the samsi and manti, you don't seem to have ordered any Kyrgyz dishes (of which there admittedly aren't many at JJ)....

It's such a relief to have Jibek Jolu in the space, since there was previously a string of forlorn pizza parlors. Re. Kyrgyz cuisine being an amalgamation with a regional twist, it's not too much of a surprise, given history and geography. But that's all food, more or less, right?

cilantro wrote:

Mike G wrote:We went tonight and had a nice meal overall, though I admit I'm surprised-- after reading exclamations of novelty above-- that there really was nothing we had that I haven't had before in Armenian, Russian, even Polish or German restaurants.

That's because, apart from the samsi and manti, you don't seem to have ordered any Kyrgyz dishes (of which there admittedly aren't many at JJ)....

I have a sense they are trying to appeal to the much larger Russian community by having so many Slavic offerings. Maybe over time they will expand the menu to include more Asian-Kyrgyz food.

I agree with Mike on the broth served with the pelmeni. There was something in there to brighten the flavor, which didn't work in their favor. Since I make pelmeni as well as like those from Bread and Bowl, I wouldn't bother ordering them again.

I didn't bother with plov from the earlier comments. I didn't like the execution of the plov at Chaihanna. I much prefer Afghan Kabob's version, which is yet another -stan.

Solyanka Soup wrote:Solyanka is also popular in the former German Democratic Republic (GDR – East Germany), where it is commonly found in restaurants and available in canned form in grocery stores. (The German transliteration is Soljanka.) This practice stems from the era when Soviet troops were stationed in the GDR, and Soljanka was to be found on the menu at many East German restaurants.

Solyanka is complex soup with either meat (+sausage), fish or mushroom variations of Russian-Ukrainian origin. There are pickled mushrooms, lemon, capers and dill pickles amongst other ingredients for a rather thick and sour soup.

The Georgian restaurant Sh. Rustavelli offers solyanka, if ordered in advance. If I recall correctly the one time I had it there, it was served like a stew and not a soup.

Most of my restaurant dining in the Soviet Union was in the evening. I would always order Solyanka soup, which caused a stir every time. It took a long time to understand why: it is considered a midday meal item and not dinner. By the time I inquired, they had to check if any was left.

I have made the fish version a few times, when I used to smoke salmon on its frame. It is a wonderful soup.

Bread and Bowl also offers Solyanka soup, which wasn't available last time I visited. While I remain hopeful on how it is executed there. I have a feeling I have to make it myself to get what I like.

Regards,

G Wiv, Plov is the Central Asian variation of Pilaf which means it's supposed to be about the rice, not the meat. I used to have a Russian roommate who made it all the time. He would make a huge pot of Plov with only one bone-in piece of pork or lamb to flavor the rice.

Thanks for the report. I can't wait to visit Jibek Jolu.

That's because, apart from the samsi and manti, you don't seem to have ordered any Kyrgyz dishes (of which there admittedly aren't many at JJ)...

And fewer yet when you try and they're out of them, thank you very much.

The lagman and plov were both out, to name two; what else is there? (Not that the plov, by description, doesn't also have very close analogues in the middle east, Turkey, etc.)

Cathy2 wrote:The Georgian restaurant Sh. Rustavelli offers solyanka, if ordered in advance. If I recall correctly the one time I had it there, it was served like a stew and not a soup.

For the last few months, there's been no activity at Sh. Rustavelli, and the phone has been disconnected. I fear it is with us no more.

nr706 wrote:

Cathy2 wrote:The Georgian restaurant Sh. Rustavelli offers solyanka, if ordered in advance. If I recall correctly the one time I had it there, it was served like a stew and not a soup.

For the last few months, there's been no activity at Sh. Rustavelli, and the phone has been disconnected. I fear it is with us no more.

Even in its prime, it wasn't very active.

Is the Georgian restaurant on Devon maybe the only Georgian restaurant presently?

Regards,

Cathy2 wrote:

nr706 wrote:

Cathy2 wrote:Is the Georgian restaurant on Devon maybe the only Georgian restaurant presently?

It's a little-known secret that the wife of the owner of Turkish Cuisine & Bakery is Georgian. They can usually whip up a Georgian dish or two on relatively short notice (like khachapuri), but have told me in the past that they will do a full-on Georgian banquet with advance arrangements.

http://www.turkishcuisine.net/

(Be forewarned, though, that the place tends to turn into a sort of post-Soviet party scene on weekend evenings. Of course, maybe that's your thing.)

Eva Luna wrote:(Be forewarned, though, that the place tends to turn into a sort of post-Soviet party scene on weekend evenings. Of course, maybe that's your thing.)

Eva,

Thanks, I will check it out sometime.

Soviet era party scenes were quite robust events, too. I remember a party I hosted where days later, I was still finding dead soldiers (empty liquor bottles) behind furniture.

Regards,

Mike G wrote:

That's because, apart from the samsi and manti, you don't seem to have ordered any Kyrgyz dishes (of which there admittedly aren't many at JJ)...

And fewer yet when you try and they're out of them, thank you very much.

The lagman and plov were both out, to name two; what else is there?

Aside from the aforementioned ganfan, not much. Well, they do have funchoza (another Asian-influenced salad, made with noodles) and the pelmeni are served in the Central Asian style as chuchvara (although the broth for that usually has some flavor, and is in fact often spicy). I don't remember much else. (Any kebabs?)

As I said on the previous page, I think anyone expecting to discover an exotic new world of food with a variety comparable to, say, Indian, is likely to walk away disappointed. Hey, it's not one of my top 15 cuisines.

(By the way, Jibek Jolu's plov, like their lagman, is made with beef instead of lamb. Whether this is a concession to Western tastes or to economics, I think the substitution makes for a much less tasty dish.)

Turkish Cuisine & Bakery now lists several Georgian dishes on the menu.

Cathy2 wrote:

Eva Luna wrote:(Be forewarned, though, that the place tends to turn into a sort of post-Soviet party scene on weekend evenings. Of course, maybe that's your thing.)

Eva,

Thanks, I will check it out sometime.

Soviet era party scenes were quite robust events, too. I remember a party I hosted where days later, I was still finding dead soldiers (empty liquor bottles) behind furniture.

Robust, yes, but in some ways that may not be to everyone's liking. I used to live 2 blocks away, and the last time I was there on a Saturday night, let's just say there was rather lax enforcement of the nonsmoking ordinance. As an asthmatic whose worst trigger is cigarette smoke, I found it rather frustrating, to say the least.

(Also, there is a rather high animal-print spandex attire ratio among the clientele, which can be...amusing.)

I'm reading this thread thinking to myself "self, you should tell Eve about this place, see how it compares to her plov!"


and then I get to the second page and see you beat me to it

Octarine wrote:I'm reading this thread thinking to myself "self, you should tell Eve about this place, see how it compares to her plov!"


and then I get to the second page and see you beat me to it

I'm going on Saturday with a bunch of old friends - I'll keep you posted.

P.S. Has anyone tried BYOB there? Friends of mine went and brought wine and said the management was a bit weird about it, as in the management removed their bottle from the table after my friends poured it into their teacups. Perhaps they are observant Muslims?

I think its courtesy to always ask before BYOB. Even if the place doesn't feature cuisine from a country whose name ends in "stan." Would you assume that its OK to BYOB at Hot Doug's without asking?

Perhaps they are observant Muslims?

If I recall correctly, the menu says "Zabiha Halal" on the cover, that would seem to say so.