Tajik tukhum-barak - step-by-step recipe with photos. Uzbek cuisine: tukhum-barak, or dumplings with egg Ingredients for the dish

Preparation

If necessary, you can replace chicken eggs with quail ones. Just keep in mind that you will need a little more of them.

The first stage of cooking will be preparing the dough. To do this, in a separate bowl you need to mix one egg, all the flour and a little salt.



Then you need to add 100 milliliters of milk there. The dough must be thoroughly mixed and kneaded.



The dough should be firm and elastic. You can refer to the photo. The dough should not stick to your hands, then it is definitely ready. Try to knead it well so that there are no lumps.





Now, according to the recipe, you need to roll out the dough well (it should be thin, less than one centimeter thick) and cut into large rectangles. It's best to use a pastry knife, but a regular knife will do. If the dough is rolled out thickly, then further cooking will be more difficult.



Next, you can place a wide pan of water on the stove and wait for it to boil. You can salt the water a little. At this time, you need to make small pockets from the dough cut into rectangles (refer to the photo).



And now the most difficult stage of cooking begins. You need to pour the filling into the pocket and quickly seal it.



Immediately you need to throw the pocket into boiling water. Immediately start creating the second Uzbek dumpling and put it in boiling water again. It is convenient to make tukhum barak together, since the difficulty lies in the fact that dumplings cannot be stuck on and then cooked. You need to do everything at the same time, which may seem difficult if you are not used to it.



That's the whole step-by-step recipe with photos of preparing the Uzbek dish! The result is delicious and appetizing envelopes, similar to our lazy dumplings. They can be served with sour cream, butter or soy sauce. You can also decorate the dish with your favorite herbs. Bon appetit!

We will traditionally use rye flour. But you can make dumplings with semolina, but keep in mind that in this case the calorie content of the food will increase slightly.

KBJU and composition for the entire dish

Step 1: prepare the dough and make dumplings.

Step 2: prepare the filling.

Step 3: Prepare the greens.

Step 4: prepare barak-chuchvara (Uzbek-style dumplings).

Step 5: serve barak-chuchvara (Uzbek-style dumplings).

Bon appetit!

If you do not have the opportunity to prepare meat broth, you can make broth according to the following recipe. Cut the onion into half rings and fry in a frying pan with sunflower oil. Cut the bell pepper into small pieces. Bring the water to simmer over high heat, add onion, bell pepper, bay leaf, pepper and salt.

You can also serve barak-chuchvara with sour milk and sprinkle with red ground pepper.

You don’t need to mince the onions in a meat grinder, but chop them finely, thanks to this the dumplings will be more juicy.

This is one of the ancient and original dishes of Uzbek cuisine. Today, tukhum-barak is prepared in Khorezm, Bukhara, and Khiva; in other regions this dish is less common. Tukhum-barak is practically not prepared in catering outlets. Translated, the name of this dish sounds like this: “tukhum” - egg, “barak” - boil.

Tukhum-barak resembles dumplings, but with egg filling. The egg-milk-butter mixture is poured into the dough envelopes, and then the envelopes are boiled. The whole complexity of this dish lies precisely in this moment - pouring the liquid filling into an envelope, which is immediately sent into boiling water. Then the next envelope is filled in and so on...

I’m very glad that I finally tried tukhum-barak, it’s very tasty. I've never eaten anything like this before. Golib’s recipe contained sesame oil, which I replaced with regular refined sunflower oil with his permission. Because he believes that it is very difficult to find good sesame oil these days. So, if you have sesame oil and you are confident in its quality, then you can use it. I will describe the required quantity in the first step of the recipe.

Tukhum-barak is good both warm and cold. I suggest you don’t be lazy and prepare this yummy dish.

The number of servings is the number of envelopes. I got big ones (I ruined 1 more), if I make smaller ones, it will be around 25 pieces.

A simple recipe for tukhum-baraka of Uzbek cuisine step by step with photos. Easy to prepare at home in 1 hour 10 minutes. Contains only 29 kilocalories. Author's recipe of Uzbek cuisine.

• Preparation time: 14 minutes
• Cooking time: 1 hour 10 min
• Calorie Amount: 29 kilocalories
• Number of servings: 15 servings
• Occasion: Dinner, lunch

• Complexity: An easy recipe
• National cuisine: Uzbek cuisine
• Type of dish: Second courses

Ingredients for fifteen servings

• For the test
• Water 100 ml
• Wheat flour 270 g
• Salt 1 tsp.
• Chicken eggs 1 pc.
• Filling
• Refined sunflower oil 150 ml
• Milk 150 ml
• Salt 0.75 tsp.
• Chicken eggs 4 pcs.
• Lubrication
• Refined sunflower oil 2 tsp.

Step-by-step preparation

1. To prepare tukhum-barak you need a very simple set of available products: milk, eggs (large), salt, water, flour, vegetable oil. If you use sesame oil, then for the filling we take 50 ml of sesame oil and 100 ml of refined sunflower oil. Lubricate the finished tukhum-barak with sesame oil too.
2. Let's prepare the dough. To do this, mix the egg, water and salt. Then add flour and knead a fairly tight dough, similar to dumplings.
3. I always initially knead the dough a little tighter than desired, since rested dough will be softer. Wrap the dough in film or cover with a towel. Let the dough rest for 20 minutes.
4. At this time you can prepare the filling. Break eggs into a bowl, add milk and butter. And then we chop the egg mass with a knife. For some reason, this is exactly what is customary to do. I didn't deviate from the recipe. At the end you can only stir lightly with a whisk.
5. First knead the dough with your hands, forming a circle. Dust the table with flour.
6. Sprinkling the dough periodically, roll it into a circle 1-2 mm thick.
7. Next you need to fold the dough several times.
8. Then cut into pieces (preferably about 5 cm in length). I have more.))
9. Unroll each piece to create a ribbon. First we take the segments from the middle, they are longer. And we lay the ribbons one on top of the other.
10. Now you need to cut the ribbons into rectangles. One side will already be 5 cm, the second side will be about 10 cm. Hide all these rectangles under a towel so that they do not dry out.
11. Now we need to prepare the envelopes into which we will fill the filling. Each rectangle needs to be folded in half and the opposite edges firmly fastened, for example, with a skewer (advice from Golib). Or you can lightly moisten the edges with water and glue them together. Do it as best you can, the main thing is that the envelopes do not fall apart later.)
12. 1 edge will be uncovered, through which we will pour the filling. Sprinkle the inside of this edge lightly with flour to prevent the edges from sticking while we prepare all the other envelopes.
13. When all the envelopes are ready, and the water is already boiling in a saucepan on the stove, we move on to the most difficult part. We begin to pour the filling into the envelopes. For convenience, you can pour the filling into a teapot or a jug with a spout (I use a measuring cup with a spout). This is again advice from the chef. But, if you already have the skill, then you can do it simply with the help of a spoon or ladle.
14. We try to pour in enough filling so that the envelope is full, but it is also possible to seal (close) the remaining edge well. This is what the envelope should look like. At this point, if you haven't sealed the edges well, the filling may leak out. Therefore, you need to perform step 11 efficiently.
15. Immediately put the resulting bag into boiling water and then fill the second envelope, seal the edges, and so on. Here, of course, it is convenient to have a team of assistants. Especially if you're doing it for the first time, like me. Cook until done, about 3-5 minutes. The filling cooks very quickly, the main thing is that the dough is cooked.
16. Using a slotted spoon, remove the finished tukhum - baraki onto a plate. Lay out in layers, grease each layer well with oil. Also lubricate the uppermost tukhum - barracks with oil so that they do not get airy. Serve warm or cold. Equally good in any form.

If you collect everything Uzbek cuisine recipes together, we will get a real atlas of Uzbekistan, with all its ethnocultural colors, traditions and characteristics of the indigenous inhabitants of each region separately.

Tukhum-barak- an original dish of Uzbek cuisine, which is prepared exclusively in the Khorezm region. Essentially, tukhum-barak are square-shaped dumplings with a very unusual egg filling.

The name of this dish comes from two derivative words “tukhum” - “egg” and “barak” - “boiled”, that is, “dumplings with egg”. The main ingredients of the filling are raw eggs with spices. How to prepare such a dish? We will share with you the recipe tukhum-baraka- “Khorezm dumplings”.

To prepare dough for tukhum-barak, You will need:

For filling:

Before preparing tukhum-barak, you will need to prepare the dough and filling, and it is better if a few more deft hands help you. Let us explain the difficulty.

First of all, you need to knead the dough, like for dumplings. To ensure that the salt is evenly mixed in the dough, it can be dissolved in water, which you will then add to the flour.

To prepare filling for tukhum-barak, You will need to break 7-8 eggs into a cup and beat them with a whisk or fork (not with a mixer!). Gradually pour a little milk and melted butter into this mash. You can add a little sesame oil. Next we move on to the spices. Add salt, pepper and other spices to taste, and for beauty and to improve the taste you can add finely chopped green onions.

When the filling is ready, place a pan of water on the stove. While you are sculpting, the water will boil, which is what we need.

So, everything necessary for preparing the dish is ready, let’s proceed to the most important stage - sculpting. Roll out a thin layer of dough, the thinner the better, then cut into strips about 10 cm long and 5 cm wide, maybe a little smaller/more. It is more convenient to make these ribbons of the same width and length if you fold the rolled out layer of dough like an accordion, and then a few strokes with a sharp knife - and our pieces are ready.

Then fold each ribbon in half and sew only the side seams, you will get bags of 5x5 cm. To prevent the first batch from weathering before the rest are completed, it is better to cover it with a towel, polyethylene, or whatever you find convenient and familiar.

The next stage is the final one, which is best done with several pairs of hands and concentrate all the work near boiling water. Place the cup with the filling and the tray with the envelopes stuck on next to the boiling water. Make sure all side seams are sewn together properly. Next, use a tablespoon to pour a little filling into the envelope. Before the liquid mass begins to unstick the seams, quickly seal the top of the envelope and lower it into boiling water. If you do this alone, and especially for the first time, they will cook unevenly, so it’s good if the whole family gets involved. This is how a family hearth will bind a family together in a common and tasty activity.

You don’t need to cook “Khorezm dumplings” for long, just so that the dough has time to cook, since the egg filling will be ready in the first minutes. The finished tukhum barracks will float to the top on their own. Take these unusual dumplings out onto a plate and brush them with butter to prevent them from sticking together. Can be served with sour cream or herbs.

There are still many dishes in Uzbek cuisine that never cease to amaze with their recipes and excellent tastes of the East!