Shashlik
Jul 09, 2019
4 minutes
by Matthew Fairman
I DIDN’T KNOW I was hungry until I smelled it—that unmistakable aroma of smoke and flame-kissed beef. My wife and I had been walking around the Brighton Beach neighborhood of Brooklyn, New York, when we followed our noses to a street vendor tending a wood-fired grill with a dozen or so sword-like skewers of sizzling beef. It wasn’t until we took our place in line that I asked the person next to us what exactly we were waiting for. In a thick accent, the man said, “Shashlik.” We’d take it.
As I finished off the last bite of
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