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Our Journey to America Began 30 Years Ago When We Fled War in Afghanistan

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Our Journey to America Began 30 Years Ago When We Fled War in Afghanistan Our journey to America began 30 years ago when we fled war in Afghanistan. Like many immigrants before us, we yearned for a life of freedom, dignity, and opportunity that the American dream offered. We have been fortunate to enjoy all these blessings as proud Americans. And today, with Lapis Bistro, we pay homage to our Afghan heritage in the city and country we love, in honor of the land we left behind. The menu is an ensemble of our family recipes passed down through generations and perfected by our matriarch and chef (our mother). The decor resembles the warmth and comfort of an Afghan home where hospitality reigns supreme. Our family portraits on the walls are mementos of a more peaceful time in Afghanistan. Each has its own special story to tell. According to Afghan lore, a guest is a divine blessing. We are honored to welcome you to our culinary home. The Popal Family we are open daily for dinner at 5:30pm brunch saturday and sunday from 10am - 3pm these are the next big thing in the global yummy starter’s craze (GYSC). actually, we just made that up, but if there was a GYSC then these would definitely take first place. each tasty dish is served with a side of chutney & homemade yogurt. we serve only halal meat & poultry. our green chutney contains nuts, please inform your server of any allergies. (v) : vegetarian (gf) : gluten-free p hot o: hindu k u s h mount ains STARTERS SALADS starters tasting flight: one of each yes, afghanistan has lettuce and other green earthy stuff starter, please specify which (including those people like to bolani & sambosa — 18 smoke). our mom loves healthy organic salads, so don’t let her bolani: pan seared crispy down by skipping this section. afghan flat bread (choose any two fillings): (+) avocado — 2.50 pumpkin (v), beef, leek-cilantro (v), or onion-potato (v). served radish plate: with yogurt & chutney — 14 radish, cucumber, dill, red onions & jalapeños — 6 (v, gf) sambosa trio: a crispy philo pastry trio of spinach (v), shrimp salata: cherry tomatoes, & beef. served with yogurt & red onions, persian cucumbers, chutney — 12 feta, cilantro, fresh dill, red radish & lemon dressing shamee kebab: patties of minced — 9. (v, gf) beef, potatoes, onions and yellow chickpeas served with pickled beets: beets, apple, arugula, onions — 12 goat cheese, candied walnuts & honey mustard vinegar shore-nakhot: chickpeas and dressing — 15 (v, gf) potato salad in a vinegar-cilantro dressing kale: apple, fennel, red (served cold) — 5 (v, gf) cabbage, roasted pecans, parmesan, dates & balsamic pakowra: crispy gram battered vinaigrette — 16 (v, gf) vegetables served with yogurt & chutney — 9 (v) SOUPS AFGHAN DUMPLINGS everyone knows that soups are vegan options available good for your soul, but afghan soups are good for the soul and bring good luck on dates, family 4 per order— 12 dinners, or whatever reason 6 per order — 18 you’re here. aushak: dumplings stuffed with soup of the day: leeks, topped with ground beef, please ask your server — 10 yellow split peas & strained garlic yogurt (veggie available) aush: rice noodles, ground beef, fresh dill, red kidney beans, strained garlic yogurt mantoo beef: traditional steamed (veggie available) — 12 (gf) dumplings with ground beef, topped with a yellow split pea & carrot tomato sauce with strained garlic yogurt (YES THEY EXIST) our dumplings are homemade mantoo shrimp: a lapis exclusive, and are a hallmark of afghan steamed shrimp dumplings with a cuisine. saffron cream sauce MAIN DISHES VEGETARIAN DISHES QORMAS (STEWS) veggie dishes are afghanistan’s our qormas are hearty & filling, best-kept secret because most the way stews should be people think we are meat-eating (at least according to reader’s mountain people with large digest). don’t ask for the recipe turbans (that’s also true). for we are sworn to secrecy. most of our veggie (v) dishes the stews are traditionally are vegan. the others can be enjoyed with white rice. made vegan. enjoyed best with white rice or naan. lamb shank: tenderized bone-in lamb served with aromatic herbed seasonal vegetable: please ask tomato sauce & white rice your server — MP (v, gf) — 28 (gf) shola: 16 bean morgh qorma: sautéed bone-in risotto — 13 (v, gf) chicken, served with tomatos, yellow split peas, dried plums & sabzi: fresh spinach sautéed spices — 14 (gf) with leeks, onions, garlic & cilantro — 12 (v, gf) kofta: spiced beef meatballs with carrots & potatoes in an herbed & bamya: whole, fresh okra cooked aromatic tomato onion sauce in a seasoned tomato, garlic & — 16 (gf) onion sauce — 12 (v, gf) mattar: tender beef steak cooked lubya: red kidney beans with with green peas, onions, tomatoes herbs & spices in a & chef’s spices — 16 (gf) tomato sauce — 10 (v, gf) lamb qorma: tenderized bone-in zardak: caramelized carrots & lamb, cooked with seasonal onions cooked with yellow split vegetables — 19 (gf) peas & dried plums — 10 (v, gf) gulpee: sautéed cauliflower in RICE tomato sauce with spices & cilantro — 10 (v, gf) rice in afghanistan is second only to turbans and tribal dal: yellow lentils in a garlic, feuds... in other words, serious onion & cumin sauce —10 (v, gf) business. at lapis we offer the “bentley” of rice. samarok: sautéed mixed mushrooms in a garlic & onion chalow: long-grained sauce — 12 (v, gf) white rice & cumin — 6 (v, gf) buranee bandejan: baked palow: rice with caramelized eggplant & tomato sauce, topped onion & chef’s spices with garlic yogurt & — 8 (v, gf) dried mint — 12 (v, gf) qabuli palow: afghan rice pilaf buranee kadoo: baked pumpkin topped with a julienne of carrots topped with garlic yogurt & & raisins served with lamb — 16 dried mint — 12 (v, gf) veggie — 12 (v, gf) cue the meat eating afghan warrior sound track. photo: buzkashi, afghanistan’s national sport (the original polo) p hot o: a carpe t ma rke t in t he hindu k u s h mount ains FROM THE GRILL these are entrée portions and come with a pickled house salad, afghan bread, side of rice and chutney. mahee rohz: our kebabs are all halal fish of the day — MP (gf) & marinated overnight, chopawn: “afghan shepherd” cooked to medium in a lamb chop — 28 (gf) top secret recipe (known only to our mom... morgh: boneless chicken breast & the nsa). garnished with sumac — 21 (gf) lamb tikka: grilled lamb garnished with sumac — 27 (gf) steak tikka: tender teres major garnished with sumac — 26 (gf) SIDES chaplee kabob: spicy patties of ground lamb — 25 single skewer of meat: a 4oz portion of our house kebab mixed grill: chicken, lamb, grilled chicken — 8 & steak — 32 (gf) grilled beef — 10 grilled lamb — 12 (gf) fries: sprinkled with spices and served with house made harissa aioli — 6 (v) naan: homemade whole wheat afghan flatbread — 3 (v) mawst: homemade yogurt these are more than just with cucumber & mere sides. they are like dried mint — 3 (v, gf) ornaments to your main dish…the way your pickled red onions: iPhone is to your very red onions marinated in white existence. vinegar with a pinch of salt — 4 (v, gf) chutney sabz: “green” chutney with hot peppers, walnut, garlic & vinegar — 3 (v, gf) “mami jan’s” chutney sorkh: our grandma’s red chutney with tomatoes, hot pepper & vinegar — 3 (v, gf) TA S T I N G M E NUS for those new to afghan food, try one of our tasting menus offering an array of greatest hits. these are ideal (and priced) for 2 guests. KANDAHAR PLATTER HERAT PLATTER (meat) (veggie) chef’s choice chef’s choice mantoo: veggie aushak: afghan dumplings stuffed with leeks, choose one: yellow split peas & strained traditional steamed dumplings garlic yogurt (v) with ground beef, topped with a yellow split pea & carrot tomato (+) chef’s choice of four vegetarian sauce with strained garlic yogurt dishes (v,gf) OR steamed shrimp dumplings chalow: afghan long-grained white (a lapis exclusive) topped with rice with cumin (v,gf) saffron cream sauce halwa: semolina, saffron, sugar, sambosa trio: crispy philo almonds (v) pastries filled with shrimp, spinach (v) & beef. — 65 (for two guests) served with yogurt and chutney (+) chef’s choice of two stews & one vegetarian dish palow: rice with caramelized onion & chef’s spices (v, gf) sheer berenj: rice pudding topped with pistachios (v, gf) — 75 (for two guests) cons umi n g ra w o r under cook ed foods coul d lead t o food-b o r ne illnesse s ..
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