The Gundis

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The Clark Street restaurant comes from a pair of Kurdish immigrants via Mardin, Turkey. The food comes from recipes made in Kurdish homes throughout Iran, Iraq, Syria and Turkey. The basics of Kurdish food are similar to those of many other Middle Eastern and Mediterranean cuisines — lamb, chicken, eggplant and yogurt are all staples — but dishes do distinguish themselves from other regional fare. Dining at The Gundis is a communal experience. Diners all dig in to platters using bread pieces as utensils. Dishes like the Mardin special ($20), which usually features lamb or chicken wrapped in fried eggplant alongside bell peppers and a yogurt sauce, or the Mardin stew ($19), a hearty lamb stew that comes atop a bed of creamy, roasted eggplant puree, are ideal for sharing. The restaurant's weekend brunch is highlighted by Kurdish baklawa crepes ($11) — a baklava cousin made using pastry dough instead of phyllo dough, filled with goat cheese and topped with black figs in addition to the usual pistachios, walnuts and honey — and a "Kurdish breakfast for two" spread ($31-$35) that includes a soft egg-and-veggie scramble with sides of raw veggies with oil, fries and cheese slices.The wine list, currently the only alcohol on the menu, includes selections from a widespread area. Duzgun hopes the restaurant can eventually serve Ava Zer, a Kurdish lager that has not yet been imported to the U.S.