Tear & Share: 4 More Bukharian Dishes to Bring Back to Your Table

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These aren’t social media trends.

They’re quiet staples — loved in Tashkent, still made in Queens, and absolutely worth remembering. Print them, forward them, or add them to your Friday rotation.

 

Old favorites are only old if you stop making them. These are weekday meals, Shabbat sides, and everyday reminders of where we came from — and where we still eat well.

Save it. Tape it inside your recipe binder

That’s What They’re Really Eating.

These aren’t throwbacks. This is 2025 in Tashkent: fresh produce, fast cooking, no-fuss plating.

Same flavors. Same soul. Less fire.

• Bookmark it
• Pair it with your own kitchen photos
• Forward it to your cousin who still eats plov twice a week. #BukharianKitchen #TashkentToday #ChalopForever #OshiForLunch #AchichukOnEverything #JewishFoodCulture

Chushpara – Meat Dumplings in Tomato-Garlic Broth

Ingredients (dough):

• 2 cups all-purpose flour
• 1 egg
• ½ cup water
• ½ tsp salt

Filling:

• ½ lb ground beef
• 1 small onion, finely grated
• ½ tsp cumin
• Salt and pepper

Broth:

• 1 tomato, grated or pureed
• 2 garlic cloves, minced
• 4 cups water
• Salt and black pepper

Instructions:

Make dough: mix ingredients, knead until smooth, and let rest 20 minutes.

Mix filling. Roll dough thin, cut into small squares. Place filling in each and fold tightly.

Simmer tomato and garlic in water. Add salt and pepper.

Boil dumplings in broth until they float and are fully cooked (about 5–7 min).

Serve hot with a spoon of broth and fresh herbs if desired.

 

Non Toki – Crispy Flatbread with Onion and Nigella Seeds

Ingredients:

• 2 cups all-purpose flour
• 1 tsp dry yeast
• ¾ cup warm water
• 1 tsp salt
• 1 tbsp neutral oil
• ½ onion, grated
• 1 tsp nigella seeds (or black sesame)

Instructions:

Mix flour, yeast, salt, water, and oil. Knead until soft. Let rise 1 hour.

Roll dough into thin rounds. Dimple the center using a fork or non-par tool.

Mix grated onion with a bit of oil and brush over the dough.

Sprinkle with nigella seeds.

Bake at 425°F (220°C) for 10–15 minutes until golden and crisp.

Best served warm with tea or alongside soups.

 

Suzma Badingan – Roasted Eggplant  with Yogurt-Garlic Sauce

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• Olive oil for brushing
• 1 cup suzma or thick plain yogurt
• 1 clove garlic, finely grated
• Salt to taste
• Optional: chopped dill or mint

Instructions:

Brush eggplant slices with oil and roast at 400°F (200°C) for 25–30 min, flipping halfway.

Mix suzma, garlic, and salt to taste.

Arrange roasted eggplant on a serving plate and spoon sauce over each slice.

Garnish with herbs. Chill and serve cold or room temperature.

 

Kichiri Masala – Rice & Lentils with Fried Onions

Ingredients:

• 1 cup basmati or long grain rice
• ½ cup red lentils (masoor dal), rinsed
• 1 medium onion, diced
• 2 tbsp neutral oil
• 1 tsp turmeric
• Salt and black pepper
• Optional: extra fried onions for topping

Instructions:

Sauté onion in oil until golden. Remove half for topping if desired.

Add rice and lentils. Stir in turmeric, salt, and 2½ cups water.

Bring to a boil, then reduce to low and cover. Cook 15–20 minutes until liquid is absorbed.

Fluff and serve hot, topped with fried onions if using.