A FOOD TRADITION

Bukharan Jewish Cuisine

Bukharan Jewish cuisine is the Persianate Central Asian cooking tradition of Bukharan Jewish communities, historically present in cities and settlements across present-day Uzbekistan and Tajikistan. Its repertoire combines rice, lamb or beef, onions, carrots, herbs, legumes, dried fruit and flatbreads, using slow braising, pilaf preparation, steaming and filled-dough techniques. Representative dishes include osh or plov, baksh, a green herb rice dish often cooked with meat, and oshi sabo, a substantial rice-and-meat preparation associated with communal meals. Recipes vary by family and locality, reflecting both Jewish observance and long interaction with Tajik, Uzbek and broader Bukharan food cultures.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.