Echoes Of Bukhara

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Flavors carried in every spice, every loaf, every shared meal.

In every Bukharian kitchen, the past simmers alongside the present. From the golden folds of Bichak-e Patir to the lush green depths of Oshi Sabo, each dish carries a story — of journeys across deserts, bustling marketplaces, and Shabbat tables glowing with family and hope. Fresh herbs, sun-dried fruits, and the warmth of homemade breads weave together flavors that speak of resilience and joy. Kurotob refreshes the spirit, while Halva-e Tokhmegon sweetens the close of a long day. These recipes are not just food — they are threads in a tapestry, binding generations with the aromas of memory, celebration, and love.

 Bichak-e Patir
(Bukharian Meat-Filled Savory Pastries)

 A golden, flaky pastry stuffed with a spiced beef-onion mixture — a staple for festive gatherings.

Ingredients:

• 2 cups flour
• 1/2 cup oil or melted margarine
• 1/2 cup warm water
• 1/2 tsp salt

Filling:

• 1/2 lb ground beef
• 1 small onion, finely diced
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

Make dough: combine flour, salt, oil, and water. Let rest.

Sauté beef, onion, and spices until cooked. Cool.

Roll dough thin, cut circles, place filling, fold and seal.

Brush with egg, bake at 375°F for 20–25 min until golden.

 

Kurotob
(Bukharian Yogurt Bread Salad)

 A refreshing warm-weather dish: torn flatbread soaked in herbed yogurt.

 Ingredients:

• 2 flatbreads (naan or similar)
• 2 cups plain yogurt
• 1 cucumber, diced
• 1 tomato, diced
• Fresh dill and mint, chopped
• Salt to taste

 

Instructions:

Tear flatbreads into bite-sized pieces.

Mix yogurt, herbs, cucumber, tomato, and salt.

Soak bread pieces in yogurt mixture.

Serve cool, garnished with more herbs.

 

Oshi Sabo
(Bukharian Herb and Beef Stew)

 A slow-cooked, richly herbed green stew served on Shabbat day.

 

Ingredients:

• 1 lb beef stew meat
• 2 bunches spinach, chopped
• 1 bunch cilantro, chopped
• 1 bunch parsley, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 1/2 cup rice
• Salt, pepper, and turmeric
• 4 cups beef stock

 

Instructions:

Sauté onions, garlic, and beef.

Add herbs, rice, stock, and spices.

Slow cook on low for 3–4 hours until tender and thick.

 

Halva-e Tokhmegon
(Bukharian Egg Halva)

 A simple, nostalgic dessert made with eggs, sugar, and butter — rich yet light.

 

Ingredients:

• 4 eggs
• 1/2 cup sugar
• 1/4 cup butter
• 1 tsp cardamom
• Optional: crushed pistachios for garnish

 

Instructions:

Beat eggs and sugar until thick.

Melt butter in a pan, pour in egg mixture.

Stir constantly on low heat until thickened and golden.

Sprinkle with cardamom and garnish.