Avraham Fuzaylov, also known as Abe, is the dedicated founder of Bukharian Bites, a passion project devoted to celebrating Bukharian Jewish Cuisine. The idea for Bukharian Bites came to life in the summer of 2023 and officially launched in March of 2024, attracting a warm and enthusiastic community of 1,750-plus on Instagram.
Bukharian Bites is a passion-driven initiative aimed at celebrating and sharing the rich culinary heritage of the Bukharian community. Through this project, I hope to connect people with the vibrant flavors, traditions, and stories that make our culture unique. The goal is to educate both the younger generation in our community as well as those unfamiliar with Bukharian culture, using the universal language of food.
As part of this journey to preserve and share our culinary heritage, certain dishes hold a special place in my heart, reminding me of the traditions I grew up with. One such dish is Osh Jzhurghotiy, which transports me back to hot, lazy summer days in my childhood in Brooklyn, NY. This simple, chilled porridge was a family favorite, especially during the Jewish holiday of the Nine Days of Av (Tisha B’Av), a mourning period, when we savored it for its refreshing qualities and meat-free recipe.
As a boy, I looked forward to the times my mother would prepare Osh Jzhurghotiy for my sister and me. The anticipation was a big part of the experience, as we knew a special treat was coming. My mother would lovingly mix the earthy mung beans and rice with cold, tangy kefir, and the air would soon carry the inviting scent of garlic. We watched impatiently as she stirred everything together, her gentle touch adding a warmth that went beyond the meal itself.
When we finally sat down to eat, the first bite was always the best. The cool kefir combined perfectly with mung beans, rice, and garlic, creating a flavor that was both refreshing and satisfying. Years later, my wife shared her family’s twist on Osh Jzhurghotiy with me. They add black-eyed peas along with the mung beans, and I must admit, it’s a fantastic addition.
Now living in Queens, NY, I find Osh Jzhurghotiy to be a comforting reminder of those simple summer days and the joy of sharing something special with family. When I make it, I feel connected to my past, keeping alive the memories and traditions that mean so much to us.
Osh Jzhurghotiy
Yields: 4 servings
Prep time: 30 minutes
Cook time: 50 minutes
Ingredients:
- 1⅔ cups mung beans
- ⅞ cup rice
- 1 liter kefir or 2 cups sour milk or 1 cup plain yogurt
- 6-7 cloves garlic
- 7 ¼ cups water
- Course Kosher salt
Instructions:
Prepare beans: Sort mung beans, discarding unripe grains (significantly smaller and darker than the rest). Rinse thoroughly, 3-4 times.
Heat 7 cups of water in a Kazan or Dutch oven to 85-105°F (30-40°C). (A kazan is a versatile cooking pot from Central Asia, similar to a Dutch oven but with a wok-like shape. Traditionally made of cast iron and used over open fires, it’s essential for frying, grilling, boiling, simmering, steaming, and baking—and making plov. Modern kazans come in various materials and sizes, fitting well in today’s kitchens. If you don’t have one, a Dutch oven will do.)
Add mung beans, boil for 20 minutes, and remove skins. Do wait for them to cool off so you don’t burn your hands.
Cook rice: Add rice, then simmer on low for 30 minutes, stirring occasionally. Season with 1 teaspoon salt, stir, and remove from heat.
Make kefir sauce: Crush garlic with ½ teaspoon salt to form a paste. Dilute with ¼ cup boiled water and kefir. Stir.
Serve: Pour kefir sauce over the mung bean and rice porridge. Serve chilled or at room temperature. Can be enjoyed alone or with bread and garnished with dill.
Optional: For a richer flavor, add cooked black-eyed peas to the porridge before serving.