Cheap Eats 2018: Eerkin’s Uyghur Cuisine

Photograph by Anna Spiegel.

Eerkin’s pleasant dining rooms can feel like a journey that stretches from Central Asia (cilantro-scattered eggplant salad) to the Middle East (a hefty bone-in lamb shank simmered in onion sauce with naan, thicker and dryer than its Indian counterpart and better for sponging up sauces). One required stop on the trip: hand-pulled laghman noodles.
 Also good: Cucumber salad; lamb skewers; pulao (rice with carrots, raisins, and lamb); manta (dumplings); Uyghur tea.

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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.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.