Hannah Goldfield’s “Tables For Two: Lhasa Fresh Food,” in this week’s issue, is deliciously descriptive:
But my favorite dish might be the karsod, another soup. With a putty-pale sheet of lightly oiled dough stretched over the top of the bowl, it resembles an uncooked potpie, a broadcast of blandness. To pierce the surface and access the piping hot broth inside is to be reminded that mild does not necessarily equate to boring. In a version with lamb, the simple, slightly gummy pastry and the clear, fragrant liquid, dotted sparingly with scallion, cilantro, and translucent coins of potato, provide an optimal canvas for the gently gamy flavor of the simmered meat—as humble yet surprising as the restaurant itself.
Mmm, love that “clear, fragrant liquid, dotted sparingly with scallion, cilantro, and translucent coins of potato.”
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