4 Bukharian Dishes For A Perfect Summer Barbecue

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From the grill to the salad bowl, these dishes come straight from Bukharian family tables — bold, fresh, and made for long summer afternoons.

Whether you’re firing up coals or using a stovetop grill pan, this is the menu that delivers.

No fluff. No confusion. Just real Bukharian flavor.

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Share with your cousin who mans the grill for every Yom Tov.

Serve with suzma, achichuk, or just straight off the board.

Kabab Shishlik – Bukharian Lamb Skewers

Juicy, spiced lamb grilled over open fire — the crown jewel of the Bukharian grill.

Ingredients:

• 2 lbs boneless lamb, cubed
• 1 onion, grated
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and black pepper
• Metal or soaked wooden skewers

Instructions:

1. Mix lamb with onion, oil, spices, and salt.
2. Marinate in the fridge for at least 2 hours.
3. Skewer and grill over medium-high heat until browned and tender.
4. Serve with raw onion slices and lemon wedges.

 

Sumalak-Glazed Eggplant Slice

Thick eggplant rounds grilled and glazed with silan, lemon, and garlic — smoky, sweet, and savory.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 tbsp silan (date syrup) or tamarind paste
• 1 tbsp lemon juice
• 1 garlic clove, grated
• Salt
• Oil for brushing

Instructions:

1. Mix silan, lemon juice, garlic, and a pinch of salt to form a glaze.
2. Brush eggplant with oil and grill until tender and slightly charred.
3. In the final minute, brush with glaze and let caramelize on the grill.

 

Herbed Rice & Chickpea Salad (Osh Salati)

A cold rice salad with dill, lemon, and chickpeas — refreshing, light, and perfect with grilled meats.

Ingredients:

• 2 cups cooked basmati rice (cooled)
• ½ cup cooked or canned chickpeas
• ¼ cup chopped dill and cilantro
• 2 scallions, thinly sliced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine rice, chickpeas, herbs, and scallions.
2. Add lemon juice, olive oil, salt, and pepper.
3. Toss well and chill before serving.

 

Grilled Bukharian Noni Flatbread

A rustic twist on classic noni — made on the grill instead of in a tandoor.

Ingredients:

• 2½ cups flour
• 1 tsp salt
• 1 tsp dry yeast
• ¾ cup warm water
• 1 tbsp oil
• Optional: sesame or nigella seeds

Instructions:

1. Mix flour, salt, yeast, water, and oil. Knead until smooth.
2. Let rise for 1 hour. Divide and roll into rounds.
3. Brush with oil and grill 2–3 minutes per side until puffed and golden.
4. Sprinkle with seeds while hot, if using.