Two small, round plates descend onto a linen-clad table protected with a white square of butcher paper. One holds aushuk, a sauteed leek dumpling wearing a thin veneer of pasta dough and topped with yogurt and meat sauce. The rusty-red stew of beef and tomatoes is warm, comforting and familiar; heaped on spaghetti it would beat the ragus served in many Dallas Italian restaurants. The other plate holds mantoo, steamed, savory meat dumplings topped with the... More >>>