A Fork on the Road

The exotic flavors of Uzbekistan await in Sunny Isles


If you go

Place: Chayhana Oasis Uzbek Cuisine

Address: 250 Sunny Isles Blvd., Sunny Isles Beach (ground floor of St. Tropez condo)

Contact: 305-917-1133, chayhanaoasis.com

Hours: Noon-11 p.m. Sunday-Thursday, noon-midnight Friday and Saturday

Prices: Appetizers $4.50-$11, soups $5.95-$7.50, entrees $11.95-$22.95, dessert $3.95

Main dish

Uzbek-Style Plov (Pilaf)

This dish, adapted from “A Taste of Russia” by Darra Goldstein (Russian Life Books, 1999), is good with hot flat bread.

3 tablespoons olive oil

2 pounds boneless lamb, with some fat, cut into chunks

2 large onions, chopped

3 carrots, cut into julienne strips

2 1/2 cups raw long-grain rice

4 1/2 cups boiling water

1 1/2 teaspoons red pepper flakes

3 teaspoons salt

Large pinch saffron threads

Heat 2 tablespoons of the oil in a large, heavy pot. brown the lamb on all sides and remove to a platter. Add the remaining oil to the pot, add vegetables and cook over medium heat until onions and carrots are tender but not brown. Return lamb to pot and stir in the rice. Stir and cook a few minutes, then stir in boiling water. Add the pepper flakes, salt and saffron. Cover and cook over low heat about 20 minutes. Let stand 10 minutes and serve. Makes 6 servings.

Per serving: 550 calories (25 percent from fat), 14.8 g fat (4.1 g saturated, 8 g monounsaturated), 83 mg cholesterol, 33g protein, 68 g carbohydrates, 2.5 g fiber, 520 mg sodium.


The cuisine of Uzbekistan reflects the cultures that passed through Central Asia in caravans on the transcontinental Silk Road, and you can sample it at Chayhana Oasis in Sunny Isles Beach.

The menu features meat-stuffed pastries, noodle soups and kebabs plus borscht and ear-shaped Siberian meat dumplings that are a reminder the region was until recently part of the Soviet Union.

Owner Furkat Fayz emigrated with his parents from Tashkent (Stone City) to the United States a decade ago. He studied international business at Florida International University, and started out with a small Uzbek place in a Sunny Isles hotel using his mother’s recipes. Six months ago he opened the more opulent Oasis, with its ornately carved wooden screens and richly patterned fabrics, bringing in chef Muzaffar Hudaybergenov from his homeland to run the kitchen.

Uzbek cuisine has Persian, Indian, Turkish, Middle Eastern, Mongolian and Chinese influences. The teahouse or chayhana is a meeting place where friends chat and sip endless cups of green tea.

To accompany tea here, there are flaky pastry triangles called samsa stuffed with ground lamb, round bread with sesame seeds and cheburek (deep-fried dough balloons stuffed with minced beef).

Plov is a form of pilaf made with spiced rice, carrots, lamb and whole garlic cloves, good here with the nest salad, a mix of shredded cucumber, beef and peas in mayo sauce sprinkled with crisp potato straws and topped with quail eggs.

Manty are big, round dumplings stuffed with lamb and fried onions, served with sour cream. Hanum is a long, thin sheet of dough stuffed with a potato mixture and rolled up like a snail and steamed.

Meringue kisses stuffed with walnuts and bits of dried pasta make for a sweet end to an exotic meal.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

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