Israel is a nation that continues to welcome Jewish immigrants from diverse corners of the world and there is a lot of interest in this ingathering of the Jewish Diaspora. Today, homemade dishes and childhood flavors brought by immigrants are celebrated, but in the early years of the state, its leaders favored a melting pot approach, downplaying the distinctiveness of various Diaspora communities. Food is a powerful symbol of any community’s uniqueness, offering a tangible means of preserving cultural identity in a foreign land. It serves not only as a source of comfort and nostalgia, but also as a rich medium through which one can glean valuable insights into a culture’s intricacies and social structure.

Amnon Bukhari Bakery. Photo by: Noam Preisman

Amnon and Nina’s Bukhari bakery in South Tel Aviv stands as an unassuming yet authentic representation of this cultural preservation, reflecting the culinary heritage of Bukharian Jews from Uzbekistan. From flat and round bread to ones formed into bowl-like crackers, frozen dushbara and mantou dumplings, the bakery crafts a variety of delicacies by hand on-site. The menu also features fresh pastries called samsa filled with pumpkin, potatoes, or a savory lamb stew.
Michal Waxman shares: “For me, every visit to Jaffa and the surrounding area is an opportunity to stop at the small bakery and make myself happy.” Located on Shazar Street, it often attracts a line of Bukharian community members eager to savor refined versions of their childhood favorites, grateful for the regular availability and quality of these nostalgic treats.