Food & Culture
Bukharan cuisine consists of many unique dishes, distinctly influenced by ethnic dishes historically and currently found along many parts of Central and even Southeast Asia. Shish-kabob, or shashlik, as it is often referred to in Russian, are very popular most commonly made of chicken, beef or lamb. Pulled noodles, often thrown into a hearty stew of meat and vegetables known as lagman, are similar in style to Chinese lamian, also traditionally served in a meat broth. Samsa, pastries filled with spiced meat or vegetables, are baked in a unique, hollowed out tandoor oven, and greatly resemble the preparation and shape of Indian samosas. Plov, is a slow-cooked rice dish spiced with cumin and containing carrots, and in some varieties, chick peas, and often topped with beef or lamb.
The Bukharan Jews of Central Asia were essentially cut off from the rest of the Jewish world for more than 2,500 years but somehow managed to survive and preserve their Israelite identity and heritage in the face of tremendous odds. They are considered one of the oldest ethno-religious groups of Central Asia and over the years they have developed their own distinct culture.
Food & Culture
Bukharan cuisine consists of many unique dishes, distinctly influenced by ethnic dishes historically and currently found along many parts of Central and even Southeast Asia. Shish-kabob, or shashlik, as it is often referred to in Russian, are very popular most commonly made of chicken, beef or lamb. Pulled noodles, often thrown into a hearty stew of meat and vegetables known as lagman, are similar in style to Chinese lamian, also traditionally served in a meat broth. Samsa, pastries filled with spiced meat or vegetables, are baked in a unique, hollowed out tandoor oven, and greatly resemble the preparation and shape of Indian samosas. Plov, is a slow-cooked rice dish spiced with cumin and containing carrots, and in some varieties, chick peas, and often topped with beef or lamb.
The Bukharan Jews of Central Asia were essentially cut off from the rest of the Jewish world for more than 2,500 years but somehow managed to survive and preserve their Israelite identity and heritage in the face of tremendous odds. They are considered one of the oldest ethno-religious groups of Central Asia and over the years they have developed their own distinct culture.
Uzbek cuisine is influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance and Uzbek cuisine has been characterized as “noodle-rich”. Uzbekistan’s signature dish is palov (plov or osh), a main course typically made with rice, pieces of meat, and grated carrots and onions. Other notable national dishes include shurpa (shurva or shorva), a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables. Norin and lagman are noodle-based dishes that may be served as a soup or a main course. Manti, chuchvara, and somsa, are stuffed pockets of dough served as an appetizer or a main course. Dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.