MyBukharian Blog

Bukharian cuisine consists of many unique dishes, distinctly influenced by ethnic dishes historically and currently found along the Silk Road and many parts of Central and even Southeast Asia. Shish kabob, or shashlik, as it is often referred to in Russian, are popular, made of chicken, beef or lamb. Pulled noodles, often thrown into a hearty stew of meat and vegetables known as lagman, are similar in style to Chinese lamian, also traditionally served in a meat broth. Samsa, pastries filled with spiced meat or vegetables, are baked in a unique, hollowed out tandoor oven, and greatly resemble the preparation and shape of Indian samosas.

Plov is a very popular slow cooked, cumin-spiced rice dish, sporting carrots, and in some varieties, chick peas, and often topped with beef or lamb. Most Bukharian communities still produce their traditional breads of old: one being Leeployshka, a circular bread with a flat center, topped with black and regular sesame seeds, and the other, called Non Toki, bears the dry and crusty features of traditional Jewish matzah, but with a distinctly wheatier taste.

Finally, a blog that can connect opinions about Bukharian world.

Bukharian? What does it mean. Well lets define Bukharian to those who are unfamiliar with it!

Wikipedia’s defines Bukharian as: Bukharian Jews or Bukhari Jews, are Jews from Central Asia who speak Bukhori, a dialect of the Persian language. Their name comes from the former Central Asian Emirate of Bukhara, which once had a sizeable Jewish community. Since the collapse of the Soviet Union, the vast majority were evacuated to Israel or the United States, while others have emigrated to Europe or Australia