By Avraham Fuzaylov
There’s a moment at the end of Passover—not quite ceremony, not quite feast—when the rules lift, and the air itself seems lighter. The plates have been cleared, the wine has run dry, and someone in the family reaches for the eggs. Not to crack them into breakfast, but to summon something ancient, something sweet. This is Nishallo (Нишалло).
You won’t find it in most cookbooks, and yet, in Bukharian homes, it’s a quiet ritual. Nishallo is more than a dessert—it’s a marker of time. As Passover ends, we don’t just return to leavened bread. We begin again. That’s because the month of Nissan, when Passover falls, is considered the first month of the Jewish calendar. It’s a time of renewal, of national and spiritual rebirth. The act of making Nishallo—this fluffy, cloud-like confection—is symbolic. We transform the simplest ingredients into something celebratory. It’s sweet, light, and hopeful. It reflects the season.
Nishallo is usually made on the last night of Passover, or just after, often eaten with freshly baked bread. It marks the reintroduction of chametz, the leavened foods avoided during the holiday. But unlike indulgent cakes or pastries, this dish is soft, airy, and made with care. It’s communal. You’ll often see multiple generations in the kitchen—some beating egg whites, others testing the syrup—passing down a method that isn’t written, but remembered.
Traditionally, Bukharians make Nishallo with a thick sugar syrup and whipped egg whites. Some families flavor it with vanilla or a hint of lemon. Others include licorice root, boiled into a dark, earthy extract, believed to aid digestion after a week of heavy food. There’s no baking, no torches, no fancy equipment—just heat, patience, and memory.
This version honors that. It’s the classic Bukharian Jewish method, the way it’s been done for generations.
NISHALLO: BUKHARIAN MARSHMALLOW FLUFF
Makes about 3 to 4 cups of fluff.
Ingredients:
• 2 large egg whites (room temperature)
• 2 cups granulated sugar
• 1 cup water
• Pinch of salt
• 1 packet vanilla sugar or 1/2 tsp vanilla extract
• Optional: 1/2 tsp citric acid
• Optional: 1–2 tbsp licorice root extract (boil 1 oz/30g of chopped licorice root in 2 1/2 cups water until dark, then strain)
Instructions:
First, in a pot, combine sugar, water, salt, and citric acid (if using). Bring to a boil and simmer until the syrup slightly thickens. Remove from heat and cool to lukewarm (about 125–140°F).
Then, in a large mixing bowl, beat the egg whites until foamy. While beating continuously, slowly add the warm syrup to the egg whites.
Add vanilla and licorice extract if using. Continue to beat until the mixture becomes thick, white, and glossy. This may take 10–15 minutes by hand or 6–8 minutes with an electric mixer.
Serve immediately in a large bowl or small dishes. Traditionally Nishallo is eaten with fresh bread to break Passover, symbolizing sweetness and new beginnings.
Nishallo isn’t just a treat. It’s a soft landing after a week of structure. A family recipe that doesn’t need to be written to be remembered. And a tradition that reminds us that even in the smallest acts—like whipping eggs into fluff—there is meaning.
Bukharian Bites celebrates the rich culinary heritage of the Bukharian community, aiming to connect people through food. Founder Abe Fuzaylov shares recipes in each English issue of Bukharian Times, starting with issue 1176.
There’s a moment at the end of Passover—not quite ceremony, not quite feast—when the rules lift, and the air itself seems lighter. The plates have been cleared, the wine has run dry, and someone in the family reaches for the eggs. Not to crack them into breakfast, but to summon something ancient, something sweet. This is Nishallo (Нишалло).
You won’t find it in most cookbooks, and yet, in Bukharian homes, it’s a quiet ritual. Nishallo is more than a dessert—it’s a marker of time. As Passover ends, we don’t just return to leavened bread. We begin again. That’s because the month of Nissan, when Passover falls, is considered the first month of the Jewish calendar. It’s a time of renewal, of national and spiritual rebirth. The act of making Nishallo—this fluffy, cloud-like confection—is symbolic. We transform the simplest ingredients into something celebratory. It’s sweet, light, and hopeful. It reflects the season.
Nishallo is usually made on the last night of Passover, or just after, often eaten with freshly baked bread. It marks the reintroduction of chametz, the leavened foods avoided during the holiday. But unlike indulgent cakes or pastries, this dish is soft, airy, and made with care. It’s communal. You’ll often see multiple generations in the kitchen—some beating egg whites, others testing the syrup—passing down a method that isn’t written, but remembered.
Traditionally, Bukharians make Nishallo with a thick sugar syrup and whipped egg whites. Some families flavor it with vanilla or a hint of lemon. Others include licorice root, boiled into a dark, earthy extract, believed to aid digestion after a week of heavy food. There’s no baking, no torches, no fancy equipment—just heat, patience, and memory.
This version honors that. It’s the classic Bukharian Jewish method, the way it’s been done for generations.
NISHALLO: BUKHARIAN MARSHMALLOW FLUFF
Makes about 3 to 4 cups of fluff.
Ingredients:
• 2 large egg whites (room temperature)
• 2 cups granulated sugar
• 1 cup water
• Pinch of salt
• 1 packet vanilla sugar or 1/2 tsp vanilla extract
• Optional: 1/2 tsp citric acid
• Optional: 1–2 tbsp licorice root extract (boil 1 oz/30g of chopped licorice root in 2 1/2 cups water until dark, then strain)
Instructions:
First, in a pot, combine sugar, water, salt, and citric acid (if using). Bring to a boil and simmer until the syrup slightly thickens. Remove from heat and cool to lukewarm (about 125–140°F).
Then, in a large mixing bowl, beat the egg whites until foamy. While beating continuously, slowly add the warm syrup to the egg whites.
Add vanilla and licorice extract if using. Continue to beat until the mixture becomes thick, white, and glossy. This may take 10–15 minutes by hand or 6–8 minutes with an electric mixer.
Serve immediately in a large bowl or small dishes. Traditionally Nishallo is eaten with fresh bread to break Passover, symbolizing sweetness and new beginnings.
Nishallo isn’t just a treat. It’s a soft landing after a week of structure. A family recipe that doesn’t need to be written to be remembered. And a tradition that reminds us that even in the smallest acts—like whipping eggs into fluff—there is meaning.
Bukharian Bites celebrates the rich culinary heritage of the Bukharian community, aiming to connect people through food. Founder Abe Fuzaylov shares recipes in each English issue of Bukharian Times, starting with issue 1176.