Take the advice of this tiny restaurant's name: kebabs of lamb, chicken, ground beef, even shrimp sizzling between bell peppers, tomatoes and onions on skewers. But make sure to also order the Kabuli palau-basmati rice cooked with lamb, carrots and currants-and a bowl of aash, a noodle soup with hefty portions of potatoes, chicken and tomato that would sell well in Iowa.
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