Bukharian Jewish culture, which now thrives mainly in Israel and Queens, was almost dead by the 18th century when a rabbi from the holy city of Safed (now in northern Israel) settled in Bukhara, Uzbekistan, and began to re-establish the Central Asian community and reform it as Sephardic rather than Persian. Today in Tablet Magazine, Leah Koenig tells this story but also gets to the good part: the food, which improbably combines Persian, Russian, Central Asian, Indian, and even Chinese influences under one delicious (and of course kosher) roof.

Silk Road Food