4 Bukharian Dishes to Beat the 104°F Tashkent Heat

• Prev
• 1 of 4
• Next

When it’s too hot to even think about cooking, Bukharian families turn to these cool, bright, and refreshing classics. These are dishes built for hot kitchens, long summers, and chilled serving bowls.

Chalop – Cold Yogurt & Cucumber Soup

The Bukharian version of AC in a bowl. Cool, fizzy, and full of herbs.

Ingredients:

• 2 cups plain kefir or yogurt
• 1 cup cold carbonated water (or still water)
• 1 small cucumber, finely diced
• 2 tbsp fresh dill, chopped
• 2 tbsp scallions, chopped
• Salt to taste
• (Optional: 1 garlic clove, minced)

Instructions:

1. Whisk kefir and sparkling water until smooth.
2. Add cucumber, dill, scallions, and salt.
3. Mix well and chill for 30+ minutes.

Serve ice-cold — even over ice cubes, Soviet-style.minutes per side.

Serve hot with lemon wedges or fresh salad.

---

Achichuk – Spicy Tomato & Onion Salad

Tomatoes, onions, chili, vinegar. Simple. Sharp. Classic.

Ingredients:

• 3 ripe tomatoes, sliced very thin
• 1 small red onion, sliced very thin
• 1 tsp chili flakes or fresh chili
• 1 tbsp vinegar or lemon juice
• 2 tbsp light oil
• Salt to taste
• (Optional: parsley for garnish)

Instructions:

1. Layer tomatoes and onions.
2. Add salt, chili, vinegar, and oil.
3. Toss gently. Chill before serving.

---

Toki va Suzma – Herbed Yogurt Dip
with Warm Flatbread

Warm bread + cold herbed yogurt = summer joy.

Ingredients:

• 1 cup suzma (or Greek yogurt)
• 1 tbsp chopped fresh dill
• 1 tbsp chopped mint
• 1/2 tsp salt
• Fresh noni or pita bread

Instructions:

1. Stir herbs and salt into suzma.
2. Chill until very cold.
3. Serve with warm noni on the side for dipping.

Garnish with cilantro.

---

Kadu Bukhari – Chilled Zucchini Salad

Soft zucchini, garlic, vinegar — a cool, savory side to any meal.

Ingredients:

• 2 medium zucchinis, sliced
• 2 garlic cloves, minced
• 2 tbsp white vinegar
• 1 tbsp oil
• Salt to taste
• (Optional: fresh cilantro)

Instructions:

1. Boil zucchini until just tender. Drain and cool.
2. Toss with garlic, vinegar, oil, and salt.
3. Chill for 1+ hour. Garnish and serve cold.

---

These dishes weren’t designed for Instagram — they were designed for Tashkent kitchens without AC.

Save this.

Share with someone who grew up eating these at grandma’s table.

Make one tonight and don’t even think about turning on the oven.