Bukharan Jewish cuisine is the traditional cuisine originating from the Bukharian Jewish community of Central Asia, who now mostly reside in Israel, and the United States.


Central Asian–style dumpling soup called shurbo dushpera or tushpera (left), along with traditional tandoor bread called lepyoshka in Russian and non in Uzbek, Tajik, and Bukharian (right)

The cooking of Bukharan Jews forms a distinct cuisine within Uzbekistan, subject to the restrictions of Jewish dietary laws.[1] The most typical Bukharan Jewish dish is oshi sabo (also osh savo or osovoh), a "meal in a pot" slowly cooked overnight and eaten hot for Shabbat lunch. Oshi sabo is made with meat, rice, vegetables, and fruit added for a unique sweet and sour taste.[2] By virtue of its culinary function (a hot Shabbat meal in Jewish homes) and ingredients (rice, meat, vegetables cooked together overnight), oshi sabo is a Bukharan version of cholent or hamin.

In addition to oshi sabo, authentic Bukharian Jewish dishes include the following dishes.[3]

Meat dishes

Rice dishes

Vegetable dishes

Bread dishes

Fish dishes

See also


  1. ^ a b c d e Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand to New York, Alfred Knopf, New York (1996).
  2. ^ Oshi sabo recipe (in Hebrew); recipe in English from Jewish Woman Archived 2008-09-29 at the Wayback Machine, Fall 2005.
  3. ^ BJews.com. "Bukharian Jewish Global Portal: Cuisine". Bukharianjews.com. Retrieved 2012-01-05.
  4. ^ a b c Ethnographic Atlas of Uzbekistan: Central Asian Jews Archived 2009-10-07 at the Wayback Machine, p. 93 (in Russian)
  5. ^ Bukharian Jewish practice of cooking in a bag (in Russian)
  6. ^ Kov roghan recipe and photo in Wiki Cookbook
  7. ^ "The Silk Road Leads to Queens", Brief culinary history of Central Asia from The New York Times, 18 January 2006, accessed 13 September 2008.