LAZARUS LYNCH
(VOICEOVER): Have you
ever heard of Uzbek cuisine?
I sure hadn't.
It's kind of like
Middle Eastern food,
meets Asian, meets Soviet.
 What do you call a
bowl of earthy spices,
hand-pulled noodles, and lamb?
Lagman stew.
It's a traditional Uzbek
dish that's traveled
its way to Brooklyn, New York.
I'm at Nargis Cafe where
they serve a variety
of traditional Uzbek foods.
The genius behind all these
creations is Chef Boris,
and he's going to
show me his techniques
for making lagman stew.
Chef Boris, thanks
for having me.
 Chef Big B.
 Chef Big B?
 You can also call
me Chef Big B, yes.
 Big B, tell me what we've got
going on for the lagman stew.
 The main important part
is to get the pan hot.
 Wow.
And you use a lot of oil.
 This oil is good
for you, trust me.
- What kind of oil is that?
- I can't tell you.
 Oh, OK, secret.
 This is a lamb and
beef all together
with a little bit of fat.
 Yeah, you need that fat, baby.
 You're going to
taste it later.
You'll know what I mean.
We're going to throw
some vegetables in.
 Onion.
 Yes.
A little chili.
 A little bit of chili.
Haha, yeah.
Are there traditional eating
methods in Uzbek cuisine?
 They eat with hands.
If you don't respect anybody,
you don't take the food.
So, if you didn't
take from my hand--
let's say, I'm feeding you--
that means you don't respect me.
So, you want to try that?
 So, at the end
of today, you're
going to put your hand up in
my mouth, and I'm going to--
 Well, we're going
to feel that, how much
respect for each other we have.
So, I got some spices here.
Don't ask me what's in it--
 Well, now I have to ask.
 --otherwise, I
have to kill you.
But I won't do that because
I'm not going to tell you.
 I thought we were
friends, but to the point.
 Who inspired you
to start cooking?
 I don't know.
I just like to see the
smile when they eat.
The best thing about
this dish, it just
brings a lot of memories
growing up back home.
I remember when I was playing in
the backyard, you coming home.
You know something is ready,
and your grandmother, she
would be waiting for the
couple of kids coming
around just trying fresh food.
- Are you serious?
- Yes.
 I want to be a
kid in your country.
 Look at that.
Look at that beauty.
 Looks full of colors.
When I grew up
cooking with my dad,
me just sort of
watching him and handing
him ingredients at the
restaurant, this kind of
reminds me of that.
I'm not trying to call you
my daddy, but you know,
I'm just saying.
- Listen, you can call me daddy.
I don't mind it.
 All right, all right, Chef.
 This is the magic noodles.
We stretch them by hand.
It's a very unique technique.
If you try to fool people
with commercial-made noodles,
we will not eat the soup.
That's how serious it is.
It has to be handmade.
 I still want to know what you
put in that seasoning blend.
 Spices.
 You've got to tell me.
I'm getting so excited
to try this lagman stew--
what, what, what.
CHEF BORIS: Yeah, baby.
LAZARUS LYNCH: A
little bit of garlic.
 And a little bit of
the magic hot sauce.
This is just chili flake with
oil, garlic, red peppers.
 Oh, my goodness.
 Oh man, I want to eat now.
 Please, eat.
Yes, eat.
Eat, Chef.
Wow, it tastes like
curry, but it's not curry.
 It's not curry.
 It tastes like marinara sauce,
but it ain't marinara sauce.
It's just got this really
complex flavor profile to it,
and I really love the
texture of those noodles.
 Tastes like love.
 I'm going to take
this with me to-go.
 No problem.
 Thank you.
 Don't forget to
bring the bowl back.
 Not after I get my recipe.
 You got me.
[music playing]
 Whoa, do you see
that steam effect?
That's comfort food, maxed out.
I don't know about you
guys, but if you're
looking for some
homemade comfort food
that you can eat with your hands
and just enjoy some friends,
you've got to check out Nargis
Cafe, and have a food party.
Yeah.
