Bukharian cooking brings together fragrant rice, slow-cooked legumes, handmade dough, generous herbs, and comforting sweets. This collection features four distinct dishes rooted in Bukharian Jewish and Bukhara-region traditions: a green rice specialty, a celebrated chickpea dish, steamed meat dumplings, and a traditional flour-based sweet.
Bakhsh
Bukharian Green Rice with Beef, Liver & Cilantro
Bakhsh is one of the most recognizable dishes of Bukharian Jewish cooking. Rice is cooked with finely chopped meat, liver, and a generous quantity of fresh cilantro, giving the dish its characteristic green color.
Ingredients
- 2 cups long-grain or basmati rice
- ¾ lb beef or lamb, cut into very small pieces
- ½ lb beef or chicken liver, finely chopped
- 1 medium onion, finely diced
- 3 cups tightly packed cilantro, finely chopped
- 4 tbsp oil
- 1 tsp ground cumin
- 1½ tsp salt
- ½ tsp black pepper
- 3 cups water or broth
Instructions
- Rinse the rice several times, then drain well.
- Heat the oil in a heavy pot over medium heat.
- Add the onion and cook until softened.
- Add the beef or lamb and cook until lightly browned.
- Add the liver and cook for another 3–4 minutes.
- Stir in the cilantro, cumin, salt, and black pepper.
- Add the rice and mix gently until evenly coated.
- Pour in the water or broth and bring to a gentle boil.
- Cover, reduce the heat, and cook for 20–25 minutes, until the rice is tender.
- Remove from the heat and let rest, covered, for 10 minutes.
- Fluff gently before serving.
Manti Bukhori
Bukhara-Style Steamed Beef & Onion Dumplings
These large handmade dumplings are filled with seasoned meat and plenty of onion, then steamed until tender. They are a traditional part of the broader Bukhara and Central Asian table.
Dough
- 3 cups flour
- 1 tsp salt
- 1 cup warm water, approximately
- 1 tbsp oil
Filling
- 1 lb ground or finely chopped beef or lamb
- 2 medium onions, finely diced
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp oil
For Serving
- Chopped cilantro
- Vinegar or lemon juice
- Black pepper
Instructions
- Combine the flour and salt in a large bowl.
- Gradually add the warm water and oil, mixing until a firm dough forms.
- Knead for 7–8 minutes, until smooth.
- Cover and let the dough rest for 30 minutes.
- Mix the meat, onions, cumin, salt, black pepper, and oil.
- Divide the dough into two portions and roll each portion thinly.
- Cut the dough into approximately 4-inch squares.
- Place a spoonful of filling in the center of each square.
- Bring the opposite corners together and pinch firmly to seal.
- Lightly oil the trays of a steamer.
- Arrange the dumplings with space between them.
- Steam for 35–40 minutes, until the dough is tender and the meat is completely cooked.
- Serve hot with cilantro, vinegar or lemon juice, and black pepper.
Nohat Shurak
Bukhara-Style Chickpeas with Tender Meat
Nohat Shurak is a well-known specialty associated with Bukhara. Chickpeas are slowly cooked with meat and warm spices until tender, then traditionally served with sliced onion.
Ingredients
- 2 cups dried chickpeas
- 1 lb beef or lamb, cut into large pieces
- 1 medium onion, halved
- 1 tsp ground cumin
- 1½ tsp salt
- ½ tsp black pepper
- 6 cups water, plus more as needed
For Serving
- ½ small onion, very thinly sliced
- 2 tbsp chopped cilantro
- Pinch of cumin
- Lemon wedges, optional
Instructions
- Cover the chickpeas with plenty of water and soak overnight.
- Drain and rinse the chickpeas.
- Place the chickpeas, meat, halved onion, cumin, salt, black pepper, and water in a large pot.
- Bring to a boil and skim away any foam from the surface.
- Reduce the heat, partially cover, and simmer for 1½–2 hours.
- Add more hot water as needed to keep the chickpeas covered.
- Continue cooking until the chickpeas are creamy inside and the meat is very tender.
- Remove the cooked onion and adjust the seasoning.
- Serve the chickpeas and meat with a little cooking broth.
- Top with thinly sliced onion, cilantro, and a pinch of cumin.
Halvaitar
Bukharian Flour Halva
Halvaitar is a soft, spoonable sweet made by browning flour in oil and gradually adding sugar syrup. Its toasted flavor and simple ingredients make it a comforting Bukharian-style dessert.
Ingredients
- 1 cup all-purpose flour
- ½ cup neutral oil
- ¾ cup sugar
- 3 cups water
- Pinch of salt
- ¼ tsp ground cardamom, optional
Instructions
- Combine the sugar, water, salt, and cardamom in a saucepan.
- Warm over medium heat, stirring until the sugar dissolves.
- Keep the syrup hot over low heat.
- Heat the oil in a separate heavy saucepan.
- Add the flour and cook over medium-low heat, stirring continuously.
- Continue cooking for 12–15 minutes, until the flour becomes golden brown and smells toasted.
- Slowly add the hot syrup while whisking carefully.
- Continue stirring until the mixture is smooth and thickened.
- Cook for another 5–7 minutes over low heat.
- Spoon into small bowls and serve warm or at room temperature.
Authentic Bukharian Table Favorites
Typography
- Smaller Small Medium Big Bigger
- Default Helvetica Segoe Georgia Times
- Reading Mode
