Try 'Cooklyn's' lamb buns in Prospect Heights

PROSPECT HEIGHTS (WABC) -- We're serving up dishes that have flavors from around the world in this week's Neighborhood Eats.

The chef's parents are Greek and Italian, and you'll find those influences, but you'll also find Asian and southern nuances on the menu.

"Cooklyn" is located at 659 Vanderbilt Avenue in Prospect Heights, Brooklyn.

"This is all about Brooklyn design, you want interesting, small bites and the food's great. Great food and great flavors, they have it," a customer said.

Chef Anthony Theocaropoulos has worked in the kitchens of some famous chefs, but this is his first solo venture, and his menu pulls from a variety of cuisines.

"There's so much! Every region has to offer and Brooklyn being such a melting pot what better place to try it," Theocaropoulos said.

And the borough also inspired the name, "Cooklyn".

"I was sitting with my partner and he threw it out, and we checked around and we couldn't believe the name wasn't taken and that was it that was it," Theocaropoulos said.

Diners can try a light version of mac n' cheese with lobster, and octopus inspired by Chef Theo's Mediterranean heritage. Local fish gets special treatment and then there are the lamb buns, a riff on Asian pork buns which have a following of their own.

"Everyone that walks in these doors gets at least one, everyone. And a lot of two or three which is good to see," Theocaropoulos said.

They're made with lamb shoulder that's first browned.

"We cook it down with soy mirin, aromatics and that's really it," Theocaropoulos said.

Once the meat is falling of the bone it goes on steamed buns. They're topped feta cream, and fresh dill, a tribute to Greece.

"Those are really good too, and I like the poufy bread and the lamb too," a customer said.

They even swayed a long time vegetarian.

"It was delicious, it's as if I've never left," a customer said.

She's become a regular, like so many others in Prospect Heights.

"The neighborhood has been beyond kind to us, we're very blessed to be here on Vanderbilt Avenue. I couldn't be grateful enough," Theocaropoulos said.

One side note, "Cooklyn" is closed on Mondays.

Lamb Buns Recipe

Chef Anthony Theocaropoulos, Chef/Owner Cooklyn
Makes 10 - 15 lamb buns

For the Lamb:

2lbs lamb shoulder (can also use leg or breast)

5 cups veal stock (can substitute water)

1 cup soy

1 cup mirin

3/4 cup sugar

1/4 cup juniper berry

2 pieces star anise

1 cinnamon stick

salt and pepper to taste

Sear the lamb in a sauce pot until a nice brown color develops on each side. Add stock, soy, mirin, sugar, juniper berry, star anise, cinnamon stick, salt and pepper. Over medium heat, boil until meat is tender, about 45 - 60 minutes. At this point, the meat should be "pullable." Remove from the pot and set aside. Reduce remaining braising liquid by half until syrupy. "Pull" the lamb and add to the reduced stock. Mix together and keep warm.

For the Feta Cream:

2 cups Greek yogurt

1 1/2 cups mint, washed and chopped

2 tbsp. cumin

1/2 cup feta cheese

pinch cayenne pepper

Mix all the ingredients in a bowl and set aside.

To Finish:

Bao buns (available in any Asian supermarket)

Fresh dill

Distribute the lamb between the buns and top with feta cream. Garnish each with fresh dill.

For more information please visit: http://cooklyn-nyc.com/