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Currently viewing the category: "Sheepshead Bay"
A new Chinatown is emerging in Sheepshead Bay, and Bing Bakery makes some of the best baked pork buns in the neighborhood. The bread has a light, chewy texture very similar to challah. The diced pork filling, tender and moist, comes in a sweet BBQ-style sauce that’s bursting with flavor. With a nice filling-to-bread ratio, there’s meat in every bite.
Caucasus Garden takes you to Azerbaijan with its amazing kutabs, flour pancakes stuffed with lamb or greens, pan fried in butter and topped with sumac. Filled with tender and mild lamb or a blend of spinach, parsley, dill and green onion, this dish is the perfect introduction to Azerbaijani cuisine. Top each kutab with some yogurt sauce, roll it into a wrap and enjoy.
Even in a neighborhood overflowing with kebab houses, the Bosnian foods of Ćevabdžinica Sarajevo II stand out. The chefs work hard to bring the experience of a homemade dinner in Sarajevo to the streets of Brooklyn. Ćevapi, a lamb and beef sausage, is said to be the national dish of Bosnia. Judging from the flavorful and tender version sold here, that claim is certainly believable.
The plain glazed doughnut at The Donut Shoppe (a.k.a. Shaikh’s Place) is one of those foods that immediately transport you to another era. The glazed, oddly shaped ring is fluffy, light and just sweet enough. The handmade dough collapses to the touch and almost melts in your mouth at each bite. This is artisanal food at its finest.
G&S Pork Store serves prosciutto balls just like your little Italian grandmother would make, if you had one. These fried balls of ricotta, mozzarella, provolone and prosciutto covered in light bread crumbs are amazingly grease-free and strangely light — not to mention, highly addictive.
- $4.00 per pound
Henry’s Deli is one of few old-school, German-style delis left in South Brooklyn. Most dishes here have been replaced by more modern offerings, but Henry’s still bakes its own rice pudding every week. Made from long grain rice, milk, vanilla and several secret ingredients, the pudding is rich, creamy and smooth. It’s sweet without being cloying, and thick without being heavy. It’s just about perfect.
Kumpir, baked potato stuffed with black and green olives, corn, pickles and Russian salad, is a street food in its native Turkey. The potato is as large as a small child’s head. Topped with ketchup and mayo, this is truly an outstanding meal. Take it from the menu, which literally reads, “YOU SHOULD TASTE THIS, once in your life.”
Israeli couscous is not couscous at all, but a small round pasta made of hard-wheat flour. It’s considered kid’s food in Israel, but in Brooklyn we spice it up. This Israeli couscous takes its flavors not from Jerusalem or Brooklyn, but from Bollywood. Flavored with Indian spices, raisins and red peppers, it whisks you away to India from your first bite.
A family-style dish, this sizzling platter of stewed meats is served with a crepe that comes in handy for soaking it all up. An everyday food in Belarus, mochanka is unique addition to a national cuisine that often shares foods with its neighboring countries. This almost-stew is a mixture of fatty pork and, in this case, Spam—certainly not what the recipe calls for. Still, it’s undeniably enjoyable, even if your table is not downing vodka to cut through the grease.
Taste of Romania serves up some of the smokiest pastrami east of Bucharest and north of the Mason-Dixon line. This in-house, cured and smoked pastrami on a house-baked roll easily challenges Katz’s for the pastrami house throne, and at a fraction of the cost.