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A Bukharian Summer Table

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Summer at a Bukharian table calls for food that is generous enough for family and friends but still suited to warm days. This week’s recipes look to Bukhara and the wider Bukharian culinary tradition: fragrant pilaf, handmade dumplings, layered bread, and a chilled herb-filled soup. Together, they bring the comfort of tradition to a lighter summer table.

 

Sofaki Palov

Light Bukhara-Style Pilaf

A streamlined summer pilaf of tender meat, carrots, onions, cumin, and separate grains of rice.

Ingredients

  • 2 cups long-grain or basmati rice
  • 1 lb beef or lamb, cut into small cubes
  • 2 medium carrots, cut into thin matchsticks
  • 1 large onion, thinly sliced
  • ¼ cup neutral oil
  • 1 tsp cumin seeds, lightly crushed
  • 1½ tsp salt, or to taste
  • ½ tsp black pepper
  • About 2½ cups hot water

Instructions

  1. Rinse the rice several times until the water runs mostly clear. Soak for 20 minutes, then drain.
  2. Heat the oil in a heavy pot over medium-high heat.
  3. Add the onion and cook until softened and lightly golden.
  4. Add the meat and brown on all sides.
  5. Add the carrots, cumin, salt, and black pepper. Cook for 5–7 minutes without allowing the carrots to become mushy.
  6. Pour in enough hot water to just cover the meat and vegetables. Cover and simmer for about 20 minutes.
  7. Spread the drained rice evenly over the top. Do not stir it into the meat.
  8. Carefully add enough hot water to cover the rice by about ½ inch.
  9. Cook uncovered until most of the liquid has been absorbed.
  10. Gather the rice gently toward the center, reduce the heat to low, cover tightly, and steam for 20–25 minutes.
  11. Gently mix the rice, carrots, and meat before serving.

 

Fatir

Traditional Layered Bukhara Flatbread

A rich, handmade round bread whose dough is rolled, brushed with fat, coiled, and flattened to create its characteristic layers.

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 cup warm water, approximately
  • 4 tbsp neutral oil or melted rendered fat
  • Additional flour, for rolling

Instructions

  1. Combine the flour and salt.
  2. Gradually add the warm water and knead until a smooth, moderately firm dough forms.
  3. Cover and rest for 30 minutes.
  4. Roll the dough into a large, thin rectangle.
  5. Brush the surface evenly with oil or melted rendered fat.
  6. Roll the dough tightly into a long cylinder.
  7. Coil the cylinder into a spiral and tuck the end underneath.
  8. Cover and rest for another 15 minutes.
  9. Gently flatten and roll the spiral into a round about ½ inch thick, taking care not to destroy the layers.
  10. Prick or stamp the center with a fork while leaving the outer edge intact.
  11. Bake at 425°F for approximately 20–25 minutes, until deeply golden and cooked through.
  12. Cool slightly before tearing into pieces and serving.

 

Chalop

Chilled Cucumber, Radish & Herb Soup

One of the most refreshing dishes for a hot Central Asian summer: crisp vegetables and generous fresh herbs in a tangy chilled base.

Ingredients

  • 2 cups plain kefir or thin plain yogurt
  • 1½ cups very cold water
  • 2 Persian cucumbers, finely diced
  • 5 radishes, finely diced
  • 3 scallions, thinly sliced
  • ¼ cup finely chopped dill
  • ¼ cup finely chopped cilantro
  • ½ tsp salt
  • Black pepper, to taste

Pareve / Dairy-Free Alternative

Replace the kefir or yogurt and water with:

  • 3½ cups unsweetened plain plant-based kefir or thin plant-based yogurt, thinned with cold water as needed

Choose an unflavored product without vanilla or added sweetness.

Instructions

  1. Whisk the kefir or yogurt with the cold water until smooth and pourable. For the dairy-free version, prepare the plant-based base in the same way.
  2. Add the cucumbers, radishes, scallions, dill, and cilantro.
  3. Season with salt and black pepper.
  4. Stir thoroughly.
  5. Refrigerate for at least 30 minutes so the soup becomes very cold and the flavors combine.
  6. Stir again before serving.
  7. Serve chilled.

 

Chuchvara

Bukharian-Style Small Meat Dumplings

Tiny handmade dumplings filled with seasoned meat and onion and gently cooked in a light, savory broth.

Ingredients

For the dough

  • 2½ cups all-purpose flour
  • 1 tsp salt
  • ¾ cup warm water, approximately
  • 1 egg

For the filling

  • ¾ lb ground beef or lamb
  • 1 small onion, very finely diced
  • ½ tsp ground cumin
  • ¾ tsp salt
  • ¼ tsp black pepper

For the broth

  • 6 cups beef or chicken broth
  • ½ small onion
  • 1 small carrot
  • Salt and black pepper, to taste
  • Chopped cilantro or dill, for serving

Instructions

  1. Combine the flour and salt. Add the egg and gradually work in enough water to form a firm dough.
  2. Knead for 7–8 minutes until smooth. Cover and rest for 30 min.
  3. Mix the meat, onion, cumin, salt, and black pepper.
  4. Roll the dough very thin and cut it into approximately 2-inch squares.
  5. Place a small amount of filling in the center of each square.
  6. Fold each square into a triangle and pinch the edges securely. Bring the two outer corners together and pinch again.
  7. Bring the broth, onion, and carrot to a gentle simmer.
  8. Add the dumplings in batches and simmer until the dough is tender and the meat is completely cooked, about 7–10 minutes.
  9. Remove the broth vegetables if desired.
  10. Serve the dumplings with a small amount of broth and chopped fresh herbs.
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