Four dishes that warm, nourish, and celebrate the rhythms of home. Each carries a quiet story from Bukhara’s kitchens — from hand-cut noodle soups to golden pastries and softly baked halva. They remind us that Bukharian cooking isn’t about extravagance, but about care, patience, and bringing warmth to even the simplest meal.
Oshi Burida (Bukharian Hand-Cut Noodle Soup)
A comforting, rustic noodle soup made from scratch — soft dough ribbons cooked in a fragrant broth with chickpeas and herbs.
Ingredients:
- 1 egg
- 1 cup flour
- Pinch of salt
- 6 cups chicken or beef broth
- 1 onion, diced
- 1 carrot, chopped
- 1/2 cup cooked chickpeas
- 1 tbsp oil
- Fresh cilantro or dill
Instructions:
Mix egg, flour, and salt to form a stiff dough; rest 15 minutes.
Roll thin and cut into rough noodles by hand.
Sauté onion and carrot, add broth and chickpeas, bring to boil.
Drop in noodles, simmer 5–7 minutes until tender.
Garnish with herbs and serve hot.
A traditional Bukharian soup for cold nights — homemade and hearty, often shared on long Shabbos afternoons.
Badinjan Chalow (Stuffed Eggplant in Tomato Sauce)
Eggplants filled with onions and ground beef, simmered gently in a tomato-garlic sauce — elegant and comforting.
Ingredients:
- 3 small eggplants
- 1/2 lb ground beef or lamb
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1 tsp paprika
- Salt and pepper
- Oil for frying
Instructions:
Slice eggplants lengthwise and scoop out centers.
Sauté onion and garlic; add meat, salt, pepper, and paprika.
Stuff eggplants, place in pan, cover with tomato sauce and a bit of water.
Simmer covered 40 minutes until soft and flavorful.
A Bukharian Shabbos favorite — rich yet balanced, often served with rice or fresh bread.
Bichak-e Kadu (Savory Pumpkin Turnovers)
Golden pastries filled with spiced pumpkin, a beloved autumn and winter snack.
Ingredients:
- 2 cups flour
- 1/2 cup oil
- 1/2 cup warm water
- Pinch salt
Filling:
- 2 cups grated pumpkin
- 1 onion, finely diced
- 1 tsp cumin
- Salt, pepper
- 1 tbsp oil
Instructions:
Prepare dough and let rest.
Sauté onion and pumpkin with spices until soft.
Roll dough thin, cut circles, fill, and fold into crescents.
Bake at 375°F for 25 minutes until golden.
In Bukharian homes, pumpkin bichak signals cooler weather — hearty, savory, and always served with tea.
Tvorog Halva (Sweet Cheese Halva)
A dessert of soft farmer’s cheese baked with honey and semolina — a cross between halva and cheesecake.
Ingredients:
- 1 cup farmer’s cheese or ricotta
- 2 tbsp semolina or cream of wheat
- 2 tbsp honey
- 1 egg
- 1 tsp vanilla
- 1 tbsp butter
Instructions:
Combine all ingredients and mix until smooth.
Pour into a greased dish and bake at 350°F for 25–30 minutes until golden on top.
Cool slightly before slicing.
This sweet halva is common in Bukharian homes — served with tea and a touch of nostalgia.
Bukharian-Style Chicken Confit
When Bukharian families prepare chicken for Shabbat or a long weekday supper, it’s not just about flavor — it’s about patience. This version of chicken confit takes a beloved French method and infuses it with Bukharian warmth: caramelized onions, honeyed tomato, and the scent of dill and garlic slow-cooked into tender perfection. The result? Melt-in-your-mouth chicken nestled in golden broth — the kind of comfort that feels like home.
Ingredients:
- Chicken pieces (thighs and drumsticks work best)
- 2 onions, thinly sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, sliced
- 1 tsp salt
- 1 tbsp dried dill or Bukharian herb blend (parsley, coriander, or basil)
- 2 tbsp tomato sauce, puree, or ketchup
- 1 tbsp honey
Instructions:
Preheat oven to 175°F (80°C) or use a crockpot on low heat.
In a large ovenproof dish or crockpot, layer chicken, onions, carrots, celery, and garlic.
Season with salt, herbs, and drizzle with tomato sauce and honey.
Cover tightly and cook slowly for 6–8 hours, or up to 24 hours in a crockpot.
The chicken will release its own fat and juices, creating a rich, aromatic broth.
Serve warm with the vegetables and broth — or save the “liquid gold” to flavor soups, rice, or roasted potatoes later in the week.
Tips & Variations:
For a true Bukharian touch, add a pinch of turmeric or paprika for color and depth.
Serve alongside Non-e Samarkand (Bukharian bread) or spoon the broth over plain rice or osh plov.
Reheat gently before Shabbat lunch — it only gets better with time.
Tear & Share: New Classics from the Bukharian Table
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