(Sirkoniz) - garlic rice dish, another variation of palov. Oshi piyozi - stuffed onion. Shulah - a Bukharian-style risotto. Boyjon - eggplant puree mixed only with salt and garlic, the traditional starter for the Friday-night meal in Bukharan Jewish homes. Slotah Bukhori - a salad made with tomato, cucumber, green onion, cilantro, salt, pepper, and lemon juice. Some also put in lettuce and chili pepper. Noni Toki - a crispy flat bread that is baked on the back of a wok. This method creates a bowl shaped bread. Fried fish with garlic sauce (for Friday night dinner): "Every Bukharian Sabbath ... is greeted with a dish of fried fish covered with a pounded sauce of garlic and cilantro." In the Bukharan dialect, the dish is called or in full , where is fried fish and is garlic sauce (literally "garlic water"). Bread is sometimes fried and then dipped in the remaining garlic water and is called . Uzbek dishes Palov Palov was not available to the general population until the 1930s, the Soviet era. Traditionally only men cooked the dish, but when the Soviets took over control of the country, they liberated women, who were then also allowed to prepare it. Since then, however, according to food scholar Nancy Rosenberger (writing in 2012), "the pendulum was swinging back, if it had ever swung very far". The basis is meat, usually mutton, with vegetables (carrots and onions), fried in qurdiuq (fat from the sheep's tail end). The mixture of onion and thinly cut carrot is called zirvak, and it is compared to European soffrito. Often garbanzos and raisins are added, and instead of mutton all kinds of other basic ingredients can be used, including stuffed grape leaves or poultry. The meat is either boiled or fried with the zirvak. The rice is cooked by being soaked and then placed on top of the other ingredients, so it steams--in contrast to other popular ways of making pilaf, where rice is fried, and the other ingredients added, and then the entire dish being cooked in water. Oshi toki - stuffed grape leaves, similar to dolma, usually served as a cold appetizer. Breads Traditional Uzbek bread, called generically noni or patyr, is baked in the form of circular flat loaves (lepyoshka in Russian) with a thin decorated depression at the center and a thicker rim all around. Nons are brought to the table with