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. See Issue 1176 for Bukharian Bites’ recipe for Osh Jzhughotiy.
More than just a flatbread, lepyoshka, or Bukharian non, is a cultural symbol in Bukharian Jewish tradition. Its preparation and consumption are deeply intertwined with the community’s history and identity—and into every aspect of life.
Lepyoshka finds its way onto the table for every occasion imaginable, from the sacred Sabbath to intimate home gatherings. It’s a cherished presence at special events in restaurants, too, whether you’re celebrating birthdays, weddings, or even memorial services. This bread truly epitomizes community and celebration, bringing a comforting and familiar taste to any gathering.
One distinguishing feature of Bukharian non is its design, often showcasing a Star of David, which sets it apart from other Uzbek non. Additionally, while some Uzbek variations might include milk among their ingredients, Bukharian non does not. This ensures it remains neutral according to Kashruth laws, allowing it to be enjoyed with either meat or dairy.
Lepyoshka is a staple in the Bukharian Jewish community, originally cooked in a tandoor, a type of clay oven. Over time, this delightful bread has been adapted for baking in regular home ovens. Here’s a simple way to bring this cultural classic to your kitchen.
Ingredients:
- 4 lbs (1.8 kg) flour, sifted
- 2 oz (60 g) yeast
- 2-3 teaspoons coarse salt
- ¼ cup of water
Instructions:
- Prepare the Salt Solution: Dissolve the salt in warm water.
- Activate the Yeast: In a separate bowl, warm ¼ cup of water and dissolve the yeast.
- Make the Dough: Gradually add the flour and salt solution to the yeast mixture. Knead the mixture until the dough is smooth and elastic.
- Let the Dough Rise: Shape the dough into a ball, cover it with a towel, and let it rise for 2½-3 hours. Punch it down twice during this time, once per hour.
- Shape the Flatbreads: Divide the dough into ½ lb (225 g) balls. Roll each ball into a circle, about 4/5 inch (2 cm) thick at the edges and ½ inch (1 cm) in the middle. Use a chekich or parak, a special bread stamp, to perforate a pattern in the middle. If you don’t have one, a fork works just fine.
- Final Rise: Cover the dough circles and let them rise for another 15-20 minutes.
- Bake the Flatbreads: Preheat your oven to 430-485°F (220-250°C). Place the dough circles on a baking sheet and bake for 10-15 minutes, until golden and done.
Bukharian Bites is a passion-driven initiative aimed at celebrating and sharing the rich culinary heritage of the Bukharian Community. Through this project, Fuzaylov hopes to connect people with the vibrant flavors, traditions, and stories that make Bukharian Jewish 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.
Avraham Fuzaylov