Exposed: The secret of Ron Yohananov’s Israeli flavor

What happens when a traditional recipe from an ancient community meets the staples of every Israeli pantry? The answer can be found in Ron Yohananov’s oven – a foodie, culinary influencer, and a beloved figure in the kitchens of every cooking enthusiast in recent years. This time, he took one of the most iconic dishes of Bukharan cuisine – Bakhsh, a chicken stew with rice, herbs, and organ meats – and gave it a surprising, accessible twist, and most importantly – an Israeli flavor.

“We, the Bukharans, have always loved chicken in the Bakhsh version,” says Yohananov. “It’s a recipe passed down from generation to generation, but when I think of Israeli flavor – I realize it’s not just about a recipe. It’s about taking something traditional and making it speak to everyone.”

And that’s exactly what he did – from the classic Bakhsh was born a new version, one that tells a modern story of Israeli cuisine and Israeli taste. “I turned my Bakhsh into a uniquely Israeli dish – one that includes not only the flavors of the past, but also the products we grew up on.”

Anyone who watches Yohananov cook knows how much he loves special combinations, and above all – how important authenticity and Israeli flavor are to him. This is where Osem’s products come into the picture: “Osem is the taste of grandma, of Friday afternoon, of home,” he says. Instead of cooking a pot for every step, Ron took all the ingredients – including fresh vegetables, a rich spice blend, and Osem ptitim – and put everything into one baking dish. “It’s the most Israeli way: To combine, improvise, and shorten the process – without compromising on taste.”

When the smell rises from the oven, it’s clear this is more than just food. It’s a dish that connects tradition and innovation, cultures and flavors. And above all – it reminds us why the kitchen is where we are most ourselves. “It’s not just food,” Yohananov concludes. “It’s connection. To flavors, to family, to tradition – and most of all, to what unites us as Israelis. And that? That’s the power of Israeli flavor.”

1 whole chicken (approx. 1.5–2 kg), cleaned and ready for stuffing (boneless chicken can also be used)

4–5 medium potatoes, peeled and quartered

2 medium sweet potatoes, peeled and quartered

1 tsp sweet paprika

2 tbsp olive oil (for rubbing the chicken)

Salt and freshly ground black pepper

2 tbsp olive oil

1 large onion, finely chopped

A bit of fresh hot chili, finely chopped (optional)

1 package Osem ptitim (Israeli couscous)

200 grams chicken livers, roasted according to your kashrut practice and diced

1 bunch parsley, finely chopped

2 bunches cilantro, finely chopped

1 bunch dill

A bit of fresh mint, finely chopped

1 tsp ground cumin

1/2 tsp ground cumin

Salt and black pepper to taste

2 cups boiling water or vegetable/chicken broth

2 tbsp olive oil

1/2 tsp turmeric

1 tbsp soup powder

Salt and black pepper

1. In a bowl, mix all the filling ingredients.

2. Rinse the chicken well and pat dry with paper towels.

3. Rub the chicken with olive oil, salt, black pepper, and paprika.

4. Stuff the chicken’s cavity with the Bakhsh mixture and liver. Don’t overpack – leave room for the ptitim to expand.

5. Close the opening with toothpicks or by tying the legs with kitchen twine.

6. In a large deep baking dish, place the remaining filling. Place the stuffed chicken in the center and scatter the vegetables around it.

7. In a bowl, mix all sauce ingredients and pour over the chicken and vegetables.

8. Preheat the oven to 180°C.

9. Cover the dish tightly with baking paper, then aluminum foil.

10. Bake for 1.5 hours.

11. Remove the baking paper and foil, and bake for another 15 minutes or until the chicken is golden and crispy, and the vegetables are soft and golden. If the chicken browns too quickly, loosely cover again with foil.

12. Serve the sliced chicken alongside the Bakhsh, potatoes, and sweet potatoes.