Bukharan Cuisine Has a Home with The Crazy Apron

Liat Tzionov may not be crazy, but she does wear an apron.

Tzionov, owner of The Crazy Apron, is a self-taught chef and culinary instructor specializing in Bukharan cuisine, a rich and vibrant niche culture with deep roots in Central Asia. Tzionov said, “Although my academic background is in architecture, food has always been my passion. I cook and bake from memory — guided by the tastes, smells, and stories I carry with me. It’s how I connect with my roots and how I share my heritage with others.”

Bukharan cuisine is bold, flavorful, and deeply connected to the Jewish communities of Central Asia. It reflects the region’s history and geography, with strong influences from Uzbek, Persian, Turkish, and Russian cooking. It’s known for rich, one-pot meals like Osh-Plov (a spiced rice pilaf with lamb and carrots), steamed dumplings (Mantu), and flaky pastries (Samsa) — which Liat also makes with butternut squash filling. She uses a banquet of fresh herbs, especially cilantro and dill, and spices like cumin and coriander seeds.

Tzionov was born in Uzbekistan and raised in Israel, where she grew up fully immersed in Bukharian tradition. As the daughter of immigrants, she spent much of her childhood with her grandmother where food was the center of their lives. In her parents’ home, activities revolved around traditional Bukharan food, hospitality, large meals, and joyful gatherings.

Tzionov explained, “I grew up inside that atmosphere — it’s a part of who I am.”

She moved to the United States 12 years ago, first to New York and then to Marietta, where she now resides. Her extended family is still in Israel. Passing down traditions to her own children is still close to her heart. Her mother is still a seasoned cook, along with her grandmas and aunts. She explained, “All the ladies in my family just knew how to cook traditional Bukharan food. And that is how I learned.”

Bukharian Jewish history is long and complex. They lived for centuries along the Silk Road, building a unique identity that blends Jewish tradition with Central Asian culture. After the fall of the Soviet Union, many Bukharian Jews emigrated to Israel and the U.S. The community is close-knit and are known for throwing lavish weddings and celebrations where “it’s all about hospitality and respecting our guests and culture.”

This writer attended a Bukharian event at Beth Itzhak Synagogue in Norcross, which boasts a membership of 200 families, 40 of which were in the immediate walking neighborhood. The libations were flowing along with a multi-course meal highlighted by flaming samsas. There is also a small Bukharian Jewish community in Alpharetta.

The Crazy Apron is based in Marietta, where Liat runs interactive cooking classes either in her kitchen or in clients’ homes. She teaches traditional Bukharan recipes, while she explains the history behind them, and creates a warm, hands-on experience. She also works as a private chef, offering personalized in-home dining and small event catering. Clients can also order freshly made Bukharan food for pickup. She offers catering for small gatherings and family meals, holidays, Shabbat dinners, and intimate celebrations. Pricing depends on the menu and the number of guests, and she works closely with each client to create a personalized experience.

Liat stated that her dream is to open a unique culinary social space where people can gather, cook, eat, and connect through food and culture. “Until then, I’m grateful to continue sharing my story — one plate at a time.”

L’dor V’dor, her 17-year-old son, Noam, is part of the business as he helps with sales and marketing and manages food booth operations. Lait and Noam were first-time participants in the spring 2025 Tasting sponsored by Jewish Family & Career Services.

Crazy Apron’s Most Popular Dishes

Oshplov – Bukharan rice pilaf with lamb
Manti – Steamed dumplings with beef and onions
Samsa – Flaky pastries filled with meat or butternut squash
Dushpara – Tiny dumplings filled with ground beef