Recipe: Bukharian Fried Fish and Stuffed Onions

Like most Jewish sub-groups, Bukharians, who lived for centuries in Central Asia, have an array of dishes they’ve carried with them through years of political upheaval and emigration. There are no shortage of Bukharian restaurants in Israel and New York—in Queens’ Rego Park neighborhood, especially—but very few true Bukharian Jewish dishes grace those menus, which are filled with the sizzling kebabs and greasy dumplings common across Central Asia. Definition: Bukharan Jews, also Bukharian Jews or Bukhari Jews, also called the Binai Israel, are Jews from Central Asia who speak Bukhori, a dialect of the Tajik-Persian language. Instead, authentic Bukharian cuisine, which features several unique varieties of rice pilaf, reveals itself on the Sabbath and festivals. “We always do Shabbat with Jewish food,” says Imanuel Rybakov, a professor of Bukharian culture at Queens College in New York. “On...

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Week in Review: Israel Strikes Natural Gas Deal with Palestinians, the Roots of Jewish Surnames, Harry Styles’s Jewish Kick, and more

In a rare example of Israeli and Palestinian partnership, investors behind Israel's largest natural gas reserve, Leviathan, have struck a $1.2 billion export deal with the Palestinian Power Generation Company. The agreement, which makes the PPGC the first foreign recipient of Leviathan gas, allows the company to purchase around 4.75 billion cubic meters of gas over a 20-year period. Leviathan, which sits about 80 miles west of Haifa in the Mediterranean, is expected to begin pumping in 2017. The PPGC plans to use the gas for a $300 million power plant in Jenin, in the West Bank, expected to be operational by late 2016. The deal marks an important step forward for Leviathan's investors, who face uncertainty over finding gas buyers in a volatile and politically fraught region. Turkey, Egypt, Jordan and Greece have been...

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Recipe: Jennifer Abadi’s Syrian Meatballs with Sour Cherries

In the first edition of our new Friday recipe feature, cookbook author Jennifer Abadi brings us kibbeh m'Gerraz, or Syrian meatballs with sour cherries, a classic Syrian-Jewish dish from her book, Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen. "The sweet and tart flavor combining cumin, cinnamon and allspice is particularly Syrian," says Abadi, who is currently at work on a collection of Sephardic Passover recipes. She suggests Syrian white rice with fried onions and pine nuts as a tasty side dish. Kibbeh m'Gerraz Yield: Serves four to five; makes about two dozen meatballs, plus sauce Prep Time: 45-60 minutes Ingredients: MEATBALLS 3/4 pound ground chuck 2 tablespoons matzah meal or plain dry bread crumbs 1 large egg, lightly beaten 2 tablespoons cold water 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cumin 1/4 cup finely chopped...

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