Nurlan Uyghur Restaurant
Uyghur cuisine restaurant · Flushing ·
Uyghur cuisine featuring hand-pulled noodles and lamb skewers
Uyghur cuisine featuring hand-pulled noodles and lamb skewers
"Nurlan is among our top choices for Uyghur food, especially laghman and meat skewers. The former comes with fried fatty beef and bouncy, chewy noodles that you won’t want to stop slurping. Order the slightly sweet saffron tea, and add as many $3 skewers as your appetite can handle (but skip the onion-and-lamb samsa). If you can't choose between dining in among the tapestries, crochet tablecloths and ceramics, or taking your food to the Queens Botanical Garden across the street, just let the weather decide." - carina finn koeppicus, kenny yang, neha talreja, bryan kim, molly fitzpatrick
"A noodle pull here reaches heights rarely achieved in other noodle spots. The lagman are stretched and twisted over and over until the right thinness is achieved. The meat dishes also shine. The lamb-stuffed samsa is juicy, and the lamb, serve on sword-like skewers, are dressed cumin, which gives a yellow tinge that can be mistaken for turmeric. Owner Adil Nurdun brought most of these recipes from Toksun County in the autonomous Uyghur region of Xinjiang — though prefers to call it Turkestan — in northwest China to Flushing when he opened Nurlan in June 2019." - Caroline Shin
"Laghman noodles and kebabs are the stars at this casual Uyghur restaurant in Flushing. Laghman is made using hand-pulled noodles with a slightly denser texture that are then sauteed with vegetables and meat. If you’re looking for something a little less saucy (or if you’re worried about the laghman splattering on your shirt/face), try the samsa (small meat-filled pastries) and kebabs that come with the metal skewers they were cooked on." - jiniya azad, sameen choudhry
"Nurlan is a small spot located on busy Main Street in Flushing with some really spectacular food. The owners serve complimentary green tea as a start to the meal and it hits the spot before the food is brought out. It’s made with loose tea leaves that are fragrant with a good bitterness. The lamian (another word for lagman) stir-fried noodles with lamb are made fresh-to-order and have a chewy bite to them, and the dish itself is packed with savory juiciness from all the meat (if you like a little kick, make sure to order yours spicy). The polo—which is traditional Uyghur fried rice with lamb, carrots, and raisins—is super filling and a great thing to split along with a few tender chicken and lamb kebabs." - jiniya azad, tahirah baksh, sameen choudhry, molly fitzpatrick, neha talreja
"Nurlan is among our top choices for Uyghur food, especially laghman and meat skewers. The former comes with fried fatty beef and bouncy, chewy noodles that you won’t want to stop slurping. Order the slightly sweet saffron tea, and add as many $3 skewers as your appetite can handle (but skip the onion-and-lamb samsa). If you can't choose between dining in among the tapestries, crochet tablecloths and ceramics, or taking your food to the Queens Botanical Garden across the street, just let the weather decide. " - carina finn koeppicus, kenny yang, neha talreja, bryan kim, molly fitzpatrick
