Khonuma, kurutob and bichak: recipes for the five most beloved Tajik spring dishes

May 15, 6 p.m

A selection of recipes for spring dishes with healthy herbs and other spring gifts from nature that will enrich your body.



chaka – 150 g

onion – 1 pc.

tomatoes – 2 pcs

cucumber – 1 pc.

18:00 May 8

fatir – 200 g

dill – 10 g

parsley – 10 g

green onions – 10 g

butter – 40 g

salt – to taste

ground black pepper – to taste

Remove chaka with a small amount of water, salt and season with black pepper. Cut fatir (puff pastry) into small pieces.

Place the pieces of bread on the bottom of a deep wooden plate (tavok). Soften the bread and with chaka diluted with water.

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Peel the onion, cut into strips and fry until golden brown, then put on the bread layer. Melt the butter and pour over the top.

Cut cucumbers and tomatoes into small pieces. Fresh greens – chop dill, parsley and green onions and add greens to cucumbers and tomatoes. Salt and pepper.

Arrange the vegetables on the onion layer. Let it brew for 10-15 minutes and serve, garnished with pepper.


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Green beef – 700-800 g

Onion – 4 pcs

20:20 April 28

Carrots – 1 pc.

Egg – 1 pc.

water – 50 ml

flour – 500 g

vegetable oil – 1 tbsp. l.

salt, pepper – to taste

From the mixture: eggs, water, vegetable oil, a pinch of salt and flour, knead the dough and let it “rest”.

On a coarse grater, grate the carrots, chop the onion and lightly fry everything. Add salt and ground black pepper to the minced meat. Roll out the dough thinly and put the minced meat first, and the vegetables on top. Roll everything into a tight roll and put on a pre-measured double boiler.

Cook for about 40 minutes. Serve with tomato or sour cream sauce.


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flour – 700 g

water – 230 ml

18:02 April 17

salt – to taste

vegetable oil – 3 tbsp. l.

pumpkin – 600 g

onion – 2 pcs

black pepper – to taste

The dough is the same as when cooking honuma. For the filling, cut the pumpkin and onion into small cubes. Mix everything in a deep bowl, salt, pepper, add spices and vegetable oil.

Roll out the dough thinly and cut into equal squares. Put the resulting filling in the middle of each square. Fill the squares of dough with an envelope – all corners to the middle.

Place the bichak on a baking sheet with the seam facing down, brush with egg and sprinkle with sesame seeds on top. Bake in preheated oven for 30 minutes. Enjoy your meal.

Sambusa “alafi”


flour – 400 g

margarine – 200 g

18:00 March 27

warm water – 120 ml

egg – 1 pc.

spinach – 2-3 bundles

Mador greens – 1 bunch

young shoots of mint – 100 g

onion – 2 pcs

vegetable oil – 20 ml

mustard – 1 tsp

salt – to taste

black pepper – to taste

Mix water with salt, pour in the sifted flour and knead the dough. Divide the finished dough into 4 equal parts, roll them into balls, cover with foil and let “rest”.

20:00 March, 6

For the filling you will need mint, spinach, onion, Mador grass or other greens. Cut the washed greens and onions and, after salting and peppering, pour in vegetable oil.

Mix all ingredients thoroughly. Roll out each part of the dough in a thin layer. Cut into squares. Put some filling in each square and shape into envelopes.

Place the sambusa seam side down and bake for about 20 minutes. Grease hot samsa with vegetable oil and serve boldly.


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flour – 500 g

sunflower oil – 150 ml

water – 150 ml

20:05 February 16, 2021

salt – 1 tsp

baking powder – 1 tsp

powdered sugar for decoration – to taste

For the dough, mix the flour with the butter to make a slightly buttery mixture. Separately, remove the salt with water and add to the flour. Roll out the dough thinly and poke it with a fork to make lots of holes.

Cut everything into squares or diamonds and fry in hot oil until golden brown. Place the finished oat on a plate and sprinkle with sweet powdered sugar on top.

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