Tear & Share: 4 Dishes Bukharian Families Are Eating In Tashkent This Summer

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August in Tashkent still means 104°F heat and no one turning on their oven.

Here are 4 dishes you’ll actually see on Bukharian tables today — simple, cooling, and straight from the fridge or stovetop.

 

 ✂️ Save this for your weekday dinners or Friday prep.

Share it with someone who still eats tomato salad with every meal.

That’s What They’re Really Eating.

These aren’t throwbacks. This is 2025 in Tashkent: fresh produce, fast cooking, no-fuss plating.

Same flavors. Same soul. Less fire.

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Chalop with Fresh Herbs & Sparkling Water

The OG cold soup — light, fizzy, and loaded with herbs.

Ingredients:

• 2 cups kefir or suzma diluted with sparkling water
• 1 small cucumber, finely diced
• 2 tbsp chopped dill
• 1 tbsp chopped fresh mint
• 2 scallions, chopped
• Salt to taste

Instructions:

1. In a mixing bowl, whisk kefir and carbonated water until smooth.
2. Add cucumber and herbs. Season with salt.
3. Chill thoroughly and serve cold — over ice if you’re brave.

 

Oshi Veggie Mix (Osh-i-Sabzavot)

A no-meat rice dish that’s rich, satisfying, and on tables everywhere this month.

Ingredients:

• 1 cup long grain rice (washed)
• 1 large carrot, julienned
• 1 onion, sliced
• 1 tomato, grated
• 1 bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 tsp cumin
• ½ tsp turmeric
• Salt to taste
• Oil

Instructions:

1. Sauté onion in oil until translucent.
2. Add carrot, pepper, garlic, and tomato. Cook until soft.
3. Stir in cumin, turmeric, and salt.
4. Add rice and enough water to cover by ½ inch.
5. Cover, reduce heat, and cook until water is absorbed and rice is tender. Fluff before serving.

 

Laffa Wraps with Shredded Chicken & Suzma Sauce

Think: Bukharian shawarma meets a weekday dinner wrap.

Ingredients:

• Shredded cooked chicken
• Thin laffa or lavash bread
• Sliced tomatoes, cucumbers, red onion
• ½ cup suzma mixed with lemon juice and 1 clove garlic
• Chopped parsley and/or dill

Instructions:

1. Mix suzma with lemon and garlic to make a tangy sauce.
2. Spread sauce on laffa.
3. Add chicken, veggies, and herbs.
4. Roll tightly. Grill-press or serve cold.

 

Achichuk with Green Chili & Pomegranate

The salad that never left — just with a sharper edge and brighter finish.

Ingredients:

• 3 ripe tomatoes, very thinly sliced
• 1 small red onion, sliced into rings
• 1 small green chili, sliced (or minced if hot)
• 1 tbsp pomegranate molasses or fresh pomegranate seeds
• 1 tbsp white vinegar
• 2 tbsp olive oil
• Salt to taste

Instructions:

1. Toss tomatoes and onions gently with chili.
2. Add vinegar, oil, salt, and pomegranate.
3. Mix lightly and chill before serving.