Eating South Asian and Middle Eastern Food in Beijing (Part 1) (Section 4C of 4)
Reposted from the web
Summary: This travel note introduces Eating South Asian and Middle Eastern Food in Beijing (Part 1). Over the past few years, I have visited many Middle Eastern and South Asian restaurants in Beijing, some of which have already closed down. It is useful for readers interested in Beijing Halal Food, Muslim Travel, Middle Eastern Food.
4. Turkish restaurant Xitingxiuse
On May 6, 2021, I had the Ramadan set meal for Iftar at Xiting Xiuse in Xinyuanli. There were chicken and lamb options, and the menu changed every day. The lamb dish we had yesterday was Karabakh Pilaf, and the chicken dish was grilled chicken wings.
Karabakh is a region on the border of Azerbaijan and Armenia; its name comes from the Turkic word 'Kara' (black) and the Persian word 'Bagh' (garden), and it is currently inhabited mostly by Azerbaijanis. The Karabakh pilaf we ate was lamb stew with apricots, and the rice was yellow because it was stained with saffron juice. I had eaten this apricot and saffron pilaf before while listening to Azerbaijani mugham when I was traveling in Baku, so eating it this time felt very familiar.
Besides the main course, the set meal includes classic red lentil soup, side dishes of hummus, yogurt eggplant dip, and carrot cheese dip, as well as a walnut bell pepper salad, and the main staple is spinach Pide, which is quite delicious with the spinach and cheese. The drinks are Ayran and black tea; their Ayran is not particularly sour. Finally, there are desserts of rice pudding and semolina.
Overall, this set meal is quite good value for money for the embassy district!
On June 24, 2020, I ate lentil soup, cucumber yogurt, stuffed grape leaves (dolma), meat patties (kofte), beef and cheese pide, ayran yogurt, and pomegranate chicken at the Turkish restaurant Xiting Xiuse in Xinyuanli. The restaurant has been open for a year, and the manager is a Turkmen from Turkmenistan who stayed in Beijing after graduating from the Communication University of China. The head chef is an Azerbaijani from Istanbul who never misses his five daily prayers, and there is also a Kazakh staff member from Kazakhstan working at the shop. I really feel their food is quite delicious; the pide bread is especially fragrant when fresh out of the oven, and the meat quality is also very good. The last photo is a nice picture of the head chef that the manager sent to us.
Summary: This travel note introduces Eating South Asian and Middle Eastern Food in Beijing (Part 1). Over the past few years, I have visited many Middle Eastern and South Asian restaurants in Beijing, some of which have already closed down. It is useful for readers interested in Beijing Halal Food, Muslim Travel, Middle Eastern Food.
4. Turkish restaurant Xitingxiuse
On May 6, 2021, I had the Ramadan set meal for Iftar at Xiting Xiuse in Xinyuanli. There were chicken and lamb options, and the menu changed every day. The lamb dish we had yesterday was Karabakh Pilaf, and the chicken dish was grilled chicken wings.
Karabakh is a region on the border of Azerbaijan and Armenia; its name comes from the Turkic word 'Kara' (black) and the Persian word 'Bagh' (garden), and it is currently inhabited mostly by Azerbaijanis. The Karabakh pilaf we ate was lamb stew with apricots, and the rice was yellow because it was stained with saffron juice. I had eaten this apricot and saffron pilaf before while listening to Azerbaijani mugham when I was traveling in Baku, so eating it this time felt very familiar.
Besides the main course, the set meal includes classic red lentil soup, side dishes of hummus, yogurt eggplant dip, and carrot cheese dip, as well as a walnut bell pepper salad, and the main staple is spinach Pide, which is quite delicious with the spinach and cheese. The drinks are Ayran and black tea; their Ayran is not particularly sour. Finally, there are desserts of rice pudding and semolina.
Overall, this set meal is quite good value for money for the embassy district!
On June 24, 2020, I ate lentil soup, cucumber yogurt, stuffed grape leaves (dolma), meat patties (kofte), beef and cheese pide, ayran yogurt, and pomegranate chicken at the Turkish restaurant Xiting Xiuse in Xinyuanli. The restaurant has been open for a year, and the manager is a Turkmen from Turkmenistan who stayed in Beijing after graduating from the Communication University of China. The head chef is an Azerbaijani from Istanbul who never misses his five daily prayers, and there is also a Kazakh staff member from Kazakhstan working at the shop. I really feel their food is quite delicious; the pide bread is especially fragrant when fresh out of the oven, and the meat quality is also very good. The last photo is a nice picture of the head chef that the manager sent to us.
