Graduation Parties, Camp Send-Offs & Summer Gatherings

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As the school year comes to a close and summer adventures begin, Bukharian families gather to celebrate milestones both big and small. These recipes are easy to share, travel well, and bring the flavors of home to graduation parties, camp send-offs, and warm evenings with family and friends.

 

Mini Bichak-e Murgh

Chicken Hand Pies

Small savory pastries filled with seasoned chicken and onions—perfect for buffets, parties, and camp farewells.

Ingredients

• 2 cups flour
• ½ cup water
• 2 tbsp oil
• 1 cup cooked chicken, finely chopped
• 1 small onion, finely diced
• Salt
• Black pepper

Instructions

1. Mix flour, water, and oil into a dough.
2. Combine chicken, onion, salt, and pepper.
3. Roll dough and cut into small circles.
4. Fill, fold, and seal.
5. Bake at 375°F for 20–25 minutes until golden.

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Gushtli Noncha

Meat-Stuffed Bread Squares

Soft baked bread filled with a savory meat mixture and cut into party-friendly squares.

Ingredients

• 2 cups flour
• ¾ cup water
• 1 tbsp oil
• ½ lb ground beef
• 1 onion, chopped
• Salt
• Black pepper

Instructions

1. Prepare a simple dough and let rest.
2. Cook beef and onion until browned.
3. Roll dough into a rectangle and spread filling.
4. Fold over and seal.
5. Bake at 375°F until golden.
6. Cool slightly and cut into squares.

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Salat-e Rangin

Colorful Summer Tomato Salad

A bright salad of tomatoes, cucumbers, herbs, and scallions that celebrates the start of summer produce.

Ingredients

• 3 tomatoes, chopped
• 2 Persian cucumbers, diced
• 3 scallions, sliced
• ¼ cup dill
• 2 tbsp oil
• Salt

Instructions

1. Combine tomatoes, cucumbers, scallions, and dill.
2. Toss with oil and salt.
3. Serve immediately.

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Qoqi Shaftoli

Dried Peach & Walnut Bites

A simple sweet made from dried peaches and walnuts—easy to pack for camp or summer outings.

Ingredients

• 1 cup dried peaches
• ½ cup walnuts
• 1 tbsp honey

  

Instructions

1. Finely chop peaches and walnuts.
2. Mix with honey until combined.
3. Form into small bite-sized rounds.
4. Chill for 30 minutes before serving.