Bukharan Vegetable and Fruit Stew

The author is also a rabbi, chef, historian and writer. This book has tons of useful and interesting information about the history of food in Jewish communities around the world.

This is a very good simple stew. I did not add the quince.

1/4 cup vegetable oil
2 onions, chopped
2 carrots, thickly sliced
2 potatoes, peeled and diced
1 turnip, peeled and diced
2 large tomatoes, chopped
1 large quince, peeled, cored, and chopped (optional)
1-2 large tart apples, peeled, cored, and chopped
1/4 cup chopped parsley
1/4 cup chopped cilantro

In a large, heavy saucepan, heat the oil over medium heat. Add the onions and saute until soft and translucent, 5 to 10 minutes.

Add the carrots, potatoes, and turnip and saute until well coated, about 2 minutes. Stir in the tomatoes, optional quince, apples, parsley, cilantro and salt. Add water to cover the mixture. Bring to a boil, cover, reduce the heat to low, and simmer until tender, about 45 minutes.


Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, Gil Marks, 2005.