Food

Cheap Eats 2008: Faryab

Why go: This flash-free, ikat-decorated dining room hops at dinnertime, when crowds settle in for terrific Afghan turnovers and dumplings and satisfying stews.

What to get: Bulanee kachalu, thin pockets of fried pastry with spiced potatoes and ground beef; aushak, dumplings filled with sautéed scallions and smothered with yogurt, and mantu, a version with ground beef; chalow kadu, tender, sweetened pumpkin with yogurt—a vegetarian’s dream; chalow bademjan, a ratatouille-like eggplant stew; sabsi chalow, a liberally garlicked lamb-and-spinach stew.

Best for: Quiet family dinners; a Sunday meal likely to yield leftovers for the week.

Insider tip: Although kebabs are a large part of the menu, they’re not as good as the appetizers, stews, and rice dishes.

Open Tuesday through Sunday for dinner.

See all 2008 Cheap Eats restaurants 

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

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