#bukharian Jews

[bixiebeet]

The embroidered textiles are called suzanis. They are found in Central Asian and particularly associated with Uzbekistan, which is where Bukhara is located. Suzanis are gorgeous, and Uzbekistan overall is known for its incredible textile production and arts! Ikat print—via fabric dying and weaving and painting—is another staple of Uzbekistan’s design style.

Bukhara has Persian roots and was a prominent center of trade, scholarship, and culture along the historic Silk Road. Even today, Tajik (a language related to Persian) remains a dominant local language, rather than Uzbek (a Turkic language).

Bukharan Jews were part of a larger group of Persian-speaking Jewish communities that also lived in modern day Iran and Afghanistan, as well as other parts of Central Asia. This was distinct from other Soviet Jewish groups in Eastern Europe, who primarily spoke Yiddish in the late 1800s and shifted to Russian in the 1900s.

Bukharan Jews are one of the oldest ethnic-religious groups in Central Asia, and their roots go back hundreds of years. Sadly, they also faced many periods of persecution.

In the 20th Century, the Soviet Union’s policies stressed assimilation and the removal of religious practice. Soviet propaganda painted all the ethnicities within the USSR as living in harmony and being equal, but this was never really the case. Central Asians—who are predominantly non-white, secular Muslims—continue to face discrimination and stereotyping even today. Antisemitism was also ever present during Soviet times, especially during the 1950s-80s.

Despite their rich history and deep roots, Bukharan Jews became more and more isolated. Many emigrated out of Central Asia to find more welcoming spaces. (Overall, Jewish out migration accelerated approaching and after the USSR collapsed in 1991.) A particularly notable community of Bukharan Jews settled in Queens in New York City. If you’re in the area, you should try to find some Uzbek food—like the textiles and art, the food is also incredible.

This was a super brief take! Here are some resources to read more:

In the former house of a wealthy Jewish merchant, Bukhara, Uzbekistan, 19th century.

[smile-files]

every jewish middle school has 15 preteen boys just like nickel, trust me

[magnetothemagnificent]

If you're not a queer Jew, patience is a virtue :)

[eretzyisrael]

How Passover customs differ from one community to another

Passover begins on the night of 22 April, when Jews around the world sit down to the Seder, the ceremonial telling of the Exodus from Egypt. Communities follow remarkably similar customs at Passover, but there are differences, as Chabad explains. (With thanks: Leon)

Egyptian Haggadah in Hebrew and Arabic1. Avoiding Beans and Rice: While it is well known that Ashkenazim universally avoid eating beans, legumes, corn and rice on Passover (this class of food is called kitniyot), not everyone knows that many Sephardic communities keep (some or all of) this custom as well. For example, Moroccans do not eat rice but do eat beans. Conversely, some Bukharian Jews do eat rice but do not eat beans or peas.Read: Why So Many Jews Don’t Eat Beans and Rice on Passover2. Eating Soft, Chewy Matzah:It’s fascinating to note that some Sephardic communities still bake soft matzah, which is significantly thicker than the cracker-like variety that has become virtually universal in recent centuries.3. Dipping in Lemon Juice: The most common custom these days is to dip the vegetable (karpas) in saltwater. However, some Jews, such as those from Kurdistan, traditionally dip it into sour lemon juice instead!4. Passing the Afikomen: Among the Jews of the Holy Land, there is a custom to take the afikomen and wrap it in a white cloth. This is placed on the right shoulder and transferred to the left shoulder. It is thus passed around the table from one to the next, with the last one to receive it reciting the verse: “Their kneading trays were bound in cloths on their shoulders.”That person then takes four paces and is asked: “Where have you come from?” to which they respond: “From Egypt.” “And where are you going?” “To Jerusalem.”Then all raise their voices and declare together: “Next year in Jerusalem!”Read: Why Do Some People Hide the Afikomen?5. Asking the Four Questions in Arabic: There’s no getting around the fact that the Seder is essentially a conversation, with the children asking questions and the Seder leader providing the answers—which is why many people say (parts of) the Seder in Arabic, Ladino, Farsi, or even English. So if you’d been a Jewish child in Yemen or Syria a generation or two ago, in all likelihood you would have learned to say the Four Questions in Judeo-Arabic.Read: The Four Questions in Nine Languages6. Waving the Seder Plate: Those using the Haggadah as recorded by Maimonides begin with the words, Bibhilu yatzanu miMitzayim, “We left Egypt in a great hurry.” Many Moroccans have the custom of saying these words again and again, each time waving the Seder plate over the head of another person at the Seder. Only after everyone has had the Seder plate waved over their heads, do they continue with Hay lachma anya, “This is the bread of suffering … ”Read: The Passover Seder Plate7. Having the Kids Symbolically Leave Egypt: Many have the custom to give each child a bundle of matzah to drape over their shoulders and then take part in the following exchange (in Arabic):

Where are you from? From Egypt

Where are you going?

What do you carry?

Read: 14 Facts About Syrian Jews8. Watch Out for Those Scallions!

Among many Persian Jews, a favorite part of the Seder is playfully whipping each other with scallions. Why? To remember how the Jews were beaten by their Egyptian masters. Plus, it’s a great way to keep the kids awake and involved!

Read: 10 Facts About Persian Jews9. Smearing the Charoset on the Doorpost: Among some Moroccan Jews, it is customary to take some of the charoset left over after the Seder and smear it on the doorpost. It has been postulated that this is to recall the smearing of the blood on the Jewish doorposts back on the night of the Exodus (the very first Seder), as well as in anticipation of the Messianic era when, (according to the Book of Ezekiel,) sacrificial blood will be smeared on the doorway of the Holy Temple.1Read: 19 Facts About Moroccan Jews10. Announcing Moshiach to the Neighbors: If you were from Djerba, you may be accustomed to having one of your neighbors walk through the neighborhood with the afikomen tied up on his back, calling out, “Moshiach, son of David, is on his way!”May it happen soon!Read: 15 Moshiach Facts11. Gathering for Mimouna After Passover:

Moufleta pancakes and sweets at a Mimouna

After Passover concludes, Moroccan Jews hold a special celebration called mimouna. People visit each other’s homes to enjoy elaborately set tables, especially a crepe called moufleta.

The word mimouna means “luck.” On Passover, many people do not eat at each other’s homes since not everyone has the same standards. The post-Passover socialization demonstrates that there are no hard feelings.

Read article in full

[mariacallous]

I come from a family of enthusiastic and capable cooks, and plov was my father’s signature dish. As the child of Soviet refugees, I grew up eating many beloved dishes from Ukraine. Plov was a special-occasion meal; my father would painstakingly prepare lamb or beef, allowing it to simmer until tender before combining it with rice in a single pot. Piled onto a platter, he garnished the dish with a shower of freshly chopped cilantro — his own signature aromatic touch. 

Plov is an Uzbek rice pilaf that originated in the Bukharian Jewish community. When Mizrahi Jews migrated to Central Asia during the Persian Empire, they formed a culture with their own culinary customs as well as a distinctive Persian dialect, “Bukhori.” Plov is a play on the rice pilafs of Persia, and the Bukharian dish was eventually popularized in the Russian Empire by Alexander the Great. 

Plov remains a popular dish across the former Soviet Union, where there are many forms and iterations depending on the region and cook. Traditionally it’s made with lamb, carrots and onions but you’ll frequently find versions with beef or chicken, often studded with dried fruit. Like my father, I love to make plov with tender cubes of beef or lamb for special occasions. During the High Holidays, I add turmeric for a sunny hue, pops of apricot and currant for added celebratory sweetness, and an enlivening handful of chopped herbs. I finish the plov off with ample jewel-like pomegranate seeds for their tartness and joyful crimson color. 

While plov involves a few steps to prepare and some time in the oven, the dish satisfyingly comes together in a single pot to form a complete meal. What emerges is aromatic golden rice with tender pieces of subtly spiced meat, along with sweet and tart bites of veggies and fruit. The play of colors and textures is a regal addition to any table, or in this case, a welcome start to a royal new year ahead.

Notes: 

Plov can be made ahead of time and frozen (without garnishes). Allow the plov to fully cool, then place in freezer bags or in an airtight container. When you’re ready to serve, transfer to a foil-covered baking dish and reheat at 350°F for 40-45 minutes, or until fully warmed through. The meat will be slightly drier when reheated, but still tender. You can also reheat this in a microwave if desired.

If you prefer lamb, you can swap it for the beef sirloin in this recipe.

[spacelazarwolf]

Okay so i come from an Italian American background and I’m converting to Judaism. Having no family that even speaks Italian, is there any way for me as an Italian-American convert whose shul is multilinear but mostly Ashkenazi & Bukharian to connect with Italki identity? My family’s not even from Rome anyhow. Do you have any book recommendations on Italkim and their language?

there's a book called 'handbook of jewish languages' that has info about judeo-italian if you're interested in learning more about that language, and rabbi barbara aiello has a ton of resources about italy's jewish population! i highly recommend checking out her website. if you want some recommendations for italki traditions, consider getting a three branched shabbat candlestick! there's also a lovely tradition for havdalah where a bowl of warm rose water is passed around the table, you dip your fingers in the water, and touch them to the face of the person next to you, and it symbolizes taking the sweetness of shabbat into the next week with you. i have two italian jewish cookbooks that i love: cucina ebraica, and the classic cuisine of the italian jews. both amazing books.

[laineystein]

Where is your family from? Like before Israel?

Where was my family displaced to and where did they exist in exile? 😏

Two of my grandparents were born in Germany. My other grandmother (A”H) was born in Russia. My other grandfather (A”H) is a Bukharian Jew but grew up in Russia as well.

[idkinsertfanreferencehere]

If ppl don’t stop saying stupid things I’m gonna have to put “Ashkenazi” on the confiscated words shelf

(Something about how once you don’t have any Halachic/practicing community then minhag becomes irrelevant/a personal thing and you start having stupid ideas about the nature of minhag as analogous with or mappable onto race)

It’s just the general trend of things like “well not all American Jews are white, there are non-Ashkenazi Jews in America!”

When, since minhag is transferrable via marriage, adoption, and community integration, arguably the only minhagim (whose potential practitioners are) not eligible for integration into American whiteness are מנהגי חסידות

A majority of which are… Ashkenazi minhagim

Since arguable Jewish integration into American whiteness relies on Jews not being immediately identifiable as such

In that inasmuch as Jews are seen as candidates for assimilation into whiteness, Judaism as it stands is not

And Jews are assimilateable inasmuch as they can be separated from Judaism

Cf “Frenchmen of the mosaic persuasion”

And yes, “ashkinormativity” does approximate describing an actual existing intracommunity issue in how we communicate, teach, and think (about) our histories, culture/s, practice/s, etc. as a people, and what we chose to represent as normative and how we chose to structure religious and cultural resources, especially in educating youth (what kind of siddurim do we give to children? What minhagim do we teach them in school? What kind of challah do we provide? How do we teach young people to wrap tefillin/say brachot/read torah/respond to kaddish/etc?)

but while this phenomenon is absolutely influenced/imprinted on by orientalism, it both A. Does not treat and has not historically treated all subminhagim within larger minhag “families” as equal to each other (eg Eastern European Ashkenazim being seen as backwards) and B. Is not a historically unprecedented or isolatable phenomenon within Jewish history, and many of those other examples involved other minhagim as dominating forces (see the history of Sefardi minhag wrt the Bukharian Minhag and broadly speaking the entire landscape of minhagim in the MENA region, the Syrian minhag in India, etc.)

Anyway it really feels like like some people went “is anyone going to make posts on the internet acting like this intracommunity phenomenon maps neatly onto a post-9/11 American understanding of race?” And then didn’t wait for a response before going ahead and doing that.

[rajendraricegeneralmills]

Uzbek Plov: Insight Into the Origin of Traditional Rice Dish and Its Authentic Recipe

Uzbek Plov adds to the culinary delight of Uzbekistan as the country’s national dish. It is believed to have aphrodisiac qualities, so Uzbeks traditionally prepare and eat it on Thursdays.

The Uzbekistan Pilaf or Plov is popular throughout the countries of the Silk Road, but it originated mainly in the Uzbek region. While its exact origins are shrouded in mystery, Historically, the Plov was first invented for Alexander the Great. He ordered the food preparation to sustain his large Army during the campaigns in Central Asia. So, Plov or Pilaf dates back to the 9th or 10th century.

The Uzbekistan food plov is a traditional meal that holds cultural significance because it strengthens the bonds between family and friends. It is the most significant dish prepared during weddings, family celebrations, births, and funerals, and it honours the Muslims returning from Hajj. Life without plov in Uzbekistan is unthinkable.

People enjoy eating Pilaf Uzbek because rice has been a staple crop in the region for almost 1000 years. It is a high-calorie and nutrient-rich dish primarily consumed by the agrarian society.

Plov is so deeply ingrained in Uzbek culture and heritage that it was recently inscribed on UNESCO’s Intangible Cultural Heritage of Humanity List.

Global Influence of Uzbek Plov

The subtle flavors of Plov Uzbek Include fewer spices, but the aroma is to die for. It is made from long-grain basmati rice (golden rice), onions, yellow carrots, and mutton and is cooked in sheep fat and vegetable oil.

A few Uzbek restaurants or renowned chefs add garlic, raisins, chickpeas, beef, and chicken to the recipe. However, the two spices, salt and cumin, remain unchanged in every variant. The Plov dish can change slightly depending on the location.

It is a hearty party food for Uzbeks, and a buzz of conversation starts when you sit around the table and eat Plov Uzbek food. It is famous among Central Asians as a high-calorie food, but its aroma mesmerizes people globally.

Plov is now Pilau in Middle Eastern countries, with variations introduced by Arabs, Turks, Persians, and Armenians. Persian Jews and Bukharians introduced Pilau to Israel. It has become a favorite dish in Russia, Georgia, Ukraine, and Southeast Texas. 

Why Uzbeks Use Basmati Rice for Plov?

The best rice for Uzbek Plovi is long-grain Basmati rice. Rice is a staple food prominently used in Uzbek cuisines. Uzbekistan imports large quantities of Basmati Rice from India, especially like Golden Sella Basmati Rice variety.

It is mainly used to cook rice-based dishes, especially their national Plov dish. People use long-grain basmati rice to cook Plov because its grains are long and well separated after cooking. They are not mushy and sticky, which adds to the splendid texture of the Plov or Pilaf dish.

Basmati rice has a rich aroma when cooked using tender meat, chicken, beef, caramelized carrots, onion, salt, cumin, garlic, raisins, chickpea, etc., making the Plov sumptuous.

Traditional Kazan Plov is enhanced in texture and flavor. It is cooked in a cast iron wok, which is used in homes and restaurants. The wrong utensil can mess up the Uzbek dish. Parboiled long-grain Basmati Rice is used for cooking because it holds its shape when cooked in vegetable cooking oil in Kazan.

Now you know why Plov is an integral part of Uzbekistan. Let us now take you through its authentic, lip-smacking recipe, which makes it a delicious meal.

Uzbek Plov Traditional Recipe

Uzbek Plov is a culinary masterpiece. Here lies the authentic recipe for this iconic dish, prepared with the finest long-grain basmati rice.

·       Ingredients

-1000 grams long-grain Basmati rice

-40 grams salt for soaking rice

-1250 grams of lamb cut into 1-inch cubes. Shoulder preferred but leg is also acceptable. You can use chicken or beef (but it depends on the location and is optional).

-833 grams yellow carrots cut into julienne strips

-125 grams onion sliced

-275 ml vegetable cooking oil (you can also use Olive Oil, Cottonseed Oil, Avocado Oil, Grapeseed Oil, or Canola Oil)

-40 grams of smoked sea salt for Zirvak to cook Plov over a wood fire

-2 tablespoons cumin seeds

– 1 teaspoon turmeric powder

-2 teaspoons smoked paprika

-2 tablespoons dried barberries

– 2 whole garlic

– 2 whole fresh or dried chili pepper

-1400 ml boiling water for rice

·  Directions to Cook

1.   Put the rice in a large bowl of hottest water with 40 grams of salt added and set aside.

2.   Add cooking oil to Uzbeki Kazan and heat it until it shimmers.

3.   Add lamb and other optional ingredients and fry them until browned. It would be best if you patiently caramelized this ingredient.

4.   Add onions and fry until golden brown.

5.   Add half the carrots and fry until a bit saggy. Lay the other half of the carrots above them, and add the boiling water.

6.   Now, add cumin, an additional 40g salt, barberries, garlic heads, and peppers and nestle them down into the Zirvak broth.

7.   Reduce the heat so that Zirvak is at a bare simmer. Uncover it and cook for 20 minutes. Check the salt and add if necessary. Remove the garlic and pepper for use later.

8.   After 20 minutes, rinse the rice 8 to 10 times with hot water until the water runs clear. Be gentle with the rice, as grains can break.

9.   Preheat the Kazan for up to 250 degrees Fahrenheit.

10.   Gently place the rice over Zirvak with a spatula. Remember not to mix the rice with Zirvak or meat/ chicken/vegetables below.

11.   Turn the heat up and gently start mixing the rice. The idea is to let the rice absorb the water without disturbing the layers of meat and vegetables.

12.   Your rice must be well cooked, and there must be no water in the depths of the Wok.

13.   Add garlic and chili pepper to the mixture before covering the Kazan with a ceramic plate.

14.   Cook for another 30 minutes on low heat. Mix the rice gently with the meat and veggies. Taste the rice and check if it is cooked well. If it is undercooked, cook for another 15-20 minutes.

15.   After your Uzbek Palov is well-cooked, serve it hot, topping it with garlic and chili pepper.

A few ingredients, such as chickpeas, quail eggs, and raisins, are optional in the dish. A few Uzbeks may add these ingredients while cooking.

T20ZZZ Basmati Rice: The Perfect Grain for Uzbek Plov

Long-grain Basmati rice is the quintessential ingredient for Uzbek Pilaf. Its exceptional ability to maintain its texture, even when cooked, has made it a preferred choice among Uzbek culinary experts.

While various Basmati rice varieties exist, T20ZZZ Basmati Rice stands out due to its extraordinary length. With uncooked grains exceeding 8.40mm, this rice variety expands up to three times its original size during cooking. The result is a perfectly long and slender, non-sticky grain that elevates the traditional Uzbek Plov to new heights.

The unique characteristics of T20ZZZ Basmati Long-Grain Rice make it the ideal foundation for this beloved dish. Its ability to retain its shape and enhance the overall flavor profile is unmatched, ensuring a truly authentic and delectable Uzbek Plov experience. The Blog" Uzbek Plov: Insight Into the Origin of Traditional Rice Dish and Its Authentic Recipe" is Originally Post on Here.

[rebeleden]

An 86 year old Bukharian Jew honors Muslim Uzbek poet G’afur G’ulom 🇺🇿

100

STOP FELON NAZI INSURRECTIONIST KKKILLER KKKLOWN TEFLON DON

STOP NAZI VANILLA ISIS

[swinginturtlescissorsmonger]

An 86 year old Bukharian Jew honors Muslim Uzbek poet G’afur G’ulom 🇺🇿

[astralwashboard]

#psa #i really need people to understand the severity of antisemitism jews in the diaspora are facing right now #synagogues are increasing security #jewish schools are locking down #i've gotten so many emails from jewish organizations about cybersecurity#there is a routine we follow when things like this happen #lock down. increase security. avoid going out in public especially if you're visibly jewish. avoid social media. withdraw from non jewish #friends/family/circles. wait until people forget to keep caring. slowly let guard down and reintroduce into society. #sometimes that last step can take months and i really cannot express to you how taxing and isolating it is #i was afraid to come in to work today. i have been afraid to wear my kippah out in public - especially my bukharian style kippah #i have had to leave several group chats that were previously fine with me being there#and y'all can bitch and moan all you want about 'you should be concerned about palestinians right now!!!!!' #and all i have to say to that is 1. i'm doing what i can which is really not a lot and 2. it's YOUR job as non palestinian gentiles to do #the hard work right now because you are the ones not personally affected by this. instead of chiding jews who are dealing with being told #'hitler was right he should have killed you all when he had the chance' and threats of bombings and cyber attacks #YOU do the hard work. the work that is necessary bc of countries many of you are from #end rant

Hey warning for everyone but especially Jews:

Hamas has threatened that they're gonna start posting graphic videos of their torture/murder of their Jewish hostages in the next few hours on social media. These will be very graphic and very distressing, so please be very careful on sites like Instagram and TikTok when scrolling through recommended videos. Please do not share these videos and photos, it is part of the terroristic strategy. Also, because unfortunately there is no shortage of antisemites on Tumblr, please be careful when sent a video or photo on anon or from a user you don't recognize. These are intended to induce horror, don't help Hamas spread their message.

[mariacallous]

Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David and ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union. 

Plov can be similar to Indian pulao or Spanish paella, though ultimately, there are countless cultures that have some version of a one-pot rice and meat dish.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts.

I prefer to keep plov simple with traditional flavors. I use chicken thighs for their availability and affordability, and add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin and coriander perfume this plov. This dish is a one-pot meal. Once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling.

[ask-jumblr]

looking for non-ashkenormative works (memoirs, novels, nonfiction books, television, documentaries, etc.) to help broaden my understanding of judaism and jewish experiences in other spaces. this includes works about or relating to sephardic, mizrachi, and ethiopian jews as well as other jews of color (in america and abroad). if anyone can provide some resources, i’d greatly appreciate it!

@phantomprinters is also interested in resources hilighting the experiences of Ashkenazi JOC.