Chefs stir-fry hand-pulled noodles in sizzling woks, the air thick with cumin, chili and garlic. At Dolan Uyghur Restaurant, every dish tells a story, one of resistance, tradition and a culture fighting to survive far from home.
Since 2016, the Bureau of International Labor Affairs has reported evidence of possible crimes against humanity in the Uyghur region, also known as Xinjiang. Over a million Uyghurs have been detained, forcibly sterilized and stripped of their cultural identity by the Chinese Communist Party (CCP). Many describe this as “strategic cultural cleansing,” a term recognized by the United Nations Educational, Scientific and Cultural Organization.
“I lost my family, my brother, my sister, and my culture to the CCP, and this culture included my food culture,” Dolan owner Hamid Kerim said. “I founded Dolan to change my voice to my nation’s voice.”
In 2017, Kerim came to the U.S. after being blacklisted by the Chinese Communist Party (CCP). Originally, he was a successful CEO in his motherland, but became an im
migrant in the U.S. after taking the leap towards religious freedom.
“When I first came to the US, my English was zero and I could only speak Chinese and my mother language, Uyghur.” Kerim said. “When I started Dolan, maybe my bank balance was close to zero, but I told myself that I had to stand up and preserve my culture in this country.”
Dolan presents Uyghur cuisine, a mix of Greek, Persian and Arabic foods. Using traditional cooking recipes passed down through generations, Dolan makes everything fresh from hand-pulled noodles to handmade dumplings and chicken stock.
“I go to the market and buy all our ingredients myself to ensure that our ingredients and dishes are top quality,” Kerim said.
According to the Uyghur American Association, there are approximately 8,000 to 10,000 Uyghurs in the U.S. To target a wide audience, Dolan has expanded throughout its years with locations in Washington, D.C., Falls Church and Chantilly.
“I go to the location in Metrotech Plaza because it’s close,” junior Carrie Chia said. “I love the slight heat and bounciness of the hand-pulled noodles and the char on the skewers.”
Dolan isn’t just about cultural preservation, it’s about the food itself. Delivering a variety of food, including vegetarian and vegan options, alongside different levels of spice, Dolan ensures that everybody can enjoy Uyghur food. Additionally, by slowly cooking their lamb and beef skewers to achieve a nice char, Dolan prioritized food quality over quick service.
“I love going to Dolan with my family, and I find that they tackled our people’s mission to keep Ugyhur culture alive in a very creative way,” junior Ana Uyghur said. “The lamb skewers are really good and their hand-pulled noodles have a good texture to them.”
