Affresco Caravan Chelsea Georgian Izumi Sato Cinaras


Sato is romance: nations, races
– all live in harmony on our Sato terraces.
Sato is ocean: borderless and gentle,
Miraculous like Eastern fairytale
With luxury and everlasting music,
Accompanying our Central Asian dining,
Surrounding us by ancient magic tunes…


Serve Norin with "Qazi" (thinly sliced horse meat sausages) and enjoy!

Norin – small noodles with meat - famous Uzbek traditional meal.

Mutton - 235 g., onions - 60 g., black pepper - 2 g., cumin - 2 g
Dough: flour - 185 g, water - 75 g, salt - 4 g, vegetable oil - 10 g
Boil mutton till it’s cooked , cool it down, and chop thinly, then add finely chopped onion , pepper and cumin.
Prepare dough: Slightly beat up eggs and mix well with water and salt. Gradually add in flour until you form medium hard dough. (Not too soft and not too hard). Cover the dough and let it rest for 20 min. Divide the dough in two parts and roll out separately. Roll out the dough in 2,5- 3 mm thickness. (Meanwhile, put 3 liters of water to boil). Cut layer into squares 20x20 cm and boil in salted water. Cook all of squares by putting 3-4 pieces in to the boiling water at a time. Cook for 3-4 min and then put them on to the clean cotton tablecloth, just to get rid of the excess water. After some time, flip over, so that they can be dried properly. When all these dough pieces dried well, gather them on a big flat plate, greasing each layer generously with oil. Let it rest for 15 min, then start cutting. Take one square at a time and cut in 5cm strips, put them one on top of another and cut as thinly as you can. When you are done cutting all the pieces, sprinkle some fresh ground coriander and mix well with chopped meat.



Ingredients: 300g mung bean, 300g rice, 300g meat, 300g carrots, 300g butter, 2-3 onions, salt and spices .
Chop onions. Slice meat. Shred carrots. In a strongly heated pot pour vegetable oil and fry the onion and meat. When the meat is golden brown put the carrots and fry together until half-ready. Pour water. Put washed mung bean and cook on low heat until the shell of mung bean cracks. Then put the washed rice and cook on high heat, stir frequently. Add salt and spices. When rice becomes soft and water evaporates, remove pot from heat. Close the pot with a lid and let it stand for 10-15 minutes.
Mashkichiri put on a dish, sprinkle with chopped green onion, black pepper and fresh herbs, and serve up. You can separately supply one type of salad or sliced vegetables (tomatoes, cucumber, radish).


Manties (Uzbek dampling)

Dough: flour -500 g, egg - 1 pc, salt - 1 tsp,
Stuffing: minced meat – 1 kg, onion - 500 g, water - 0.5 cups, black pepper - 1 tsp, fat tail - 100 gr.
Add finely chopped onion, pepper, salt, water into minced meat and mix well, additionally add fat tail.
From flour, eggs, salt and water make the dough , let it rest for 30-40 minutes, and knead again. Roll out the dough very thinly and cut into 8 x 8 cm squares. In the middle of each square put stuffing, form the manties and put it on steamer basket. Cooking time - 45 min.