Recipe: Tukhum barak - with egg. Tukhum-barak

Step 1: prepare the dough and make dumplings.

Sift the flour through a sieve onto a work surface in a heap. We make a depression in the slide, pour water, milk, salt and pepper into it. Then knead the dough with your hands. Sprinkle the work surface with flour. Using a rolling pin, roll out the dough into a thick layer 2 millimeters. Using a knife, cut squares from the rolled out dough. 3*3 centimeters.

Step 2: prepare the filling.

Peel the onions with a knife and rinse with running water. Grind the beef through a meat grinder into a bowl, then grind the onion. Add water, salt and pepper to the bowl. Mix with a spoon.

Step 3: Prepare the greens.

Rinse the greens under running water and dry with a kitchen towel. Cut it very finely with a knife on a cutting board.

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

Place the minced meat in the center of the dough square with a spoon and pinch the edges from two opposite edges with your fingers into a triangle. Bring the broth to a boil in a saucepan and cook the dumplings over medium heat until done 5-7 minutes. Using a colander, remove the finished dumplings from the pan.

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

Serve barak-chuchvara in portioned plates, sprinkle with fresh herbs. You can also top the dumplings with soy sauce. 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.

And you eat pilaf at home with meat, not eggs! - this is how they sometimes reproach careless students in Uzbekistan. Like, you have complete wealth at home, there is meat on the table, why don’t you study properly?

In general, academic issues are, of course, very important! But let's talk about why a dish in which meat is replaced with chicken, and chicken, say, with eggs, is considered the worst? I think this is unfair!
And the injustice of this popular opinion is most clearly visible in one very simple dish called tukhum-barak. Nowadays, only low-income people prepare such food, and even then, it is so rare that it has almost been lost. Meanwhile, for people who have already eaten their fill of shish kebab, pilaf and all sorts of different stuffed geese, this dish will seem both original and very tasty - I assure you! Such is the nature of simple peasant food that after all sorts of restaurant perversions, a dish prepared from the most ordinary but high-quality ingredients suddenly sparkles with new colors and you think: this is the real thing!

Look what a tukhum-barak looks like - leaves with eggs, if translated literally. Well, there are dumplings! There are only two differences - the shape is not a crescent, but a square, and the filling is not potatoes with onions, not cottage cheese, not cherries, but ordinary eggs.
You say, what’s so complicated about this? Boil eggs, chop them into pieces, add rice, onions, and make dumplings - it’s a well-known thing, who hasn’t eaten such pies? But the whole point is that the tukhum barracks are filled not with boiled eggs, but with raw eggs!

See how it's done: As usual, a thin sheet of dough is rolled out with a long rolling pin. The dough is rolled onto a rolling pin, and then laid out in layers, as if like an accordion.

And then it is cut into ribbons, the ribbons are laid out on the table, and the ribbons are cut into identical rectangles. If all this seems like unnecessary complications to you, then take it and cut the dough in the way that seems easier to you. Only I assure you: what the people invented is the simplest!

After the dough is cut, wet the two sides of the rectangle with water and glue the envelopes together. The corners of the envelopes are folded and glued - after all, if the liquid minced meat leaks, then the weakest point of our dumplings will be the corners!
What about minced meat? Do you think these are just loose eggs? No, everything is a little more complicated, but much tastier! For each egg add a tablespoon of good vegetable oil and a tablespoon of milk. Of course, the mixture should be salted and peppered to taste.
You can also add whatever greens you want to the eggs - from spinach to green onions. Of course, I understand everything - we live well now and almost everyone sticks out their fingers and says, “Well, I’ll add not just anything, but basil, sage and even rosemary of any kind!” And he will be wrong! The simplest greens, like green onions, would be most appropriate here - after all, the dish comes from very culinaryly unsophisticated places, and it is prepared by simple people, not ostentatious ones! So I took plain green onions and added a little turmeric, and I haven’t looked back!
Now look more carefully, and don’t yawn while cooking!

Bring the prepared envelopes to the stove. The filling goes here. Let salted water boil in a saucepan.
Pour the filling into small envelopes, seal the envelope, moisten its edge with the egg mixture and immediately into boiling water! And so one by one, quickly, quickly, just have time! It will not work to seal them in advance and store them until they are cooked at the same time - the filling will leak. And in boiling water - well, let it try to flow, from the boiling water the protein will immediately brew and the seams will turn out stronger than the middle.
- Ahah! - lovers of Italian cuisine will exclaim. - Some dumplings will be overcooked, others will not be cooked enough and we won’t have any al dente!
Well, even if it’s not al dente, even if in someone’s opinion one or two are overcooked, but if we judge from the point of view of simple people who have preserved this recipe for us, it’s just cooked as it should be!

To prevent the dumplings from sticking to each other and become even tastier, pour them on a plate with melted butter, with bread crumbs fried until golden crisp and serve immediately, rather, while everything is still hot and showers the eaters with clouds of steam and the delicious smell of simple, folk, real food!

One of the ancient and original Uzbek dishes. Today you can try it in Khorezm e, Bukhara, Khiva, in other regions it is less common and is practically not prepared in catering outlets.

They say once upon a time tukhum-barak was " secret weapon» khan and prepared before the ruler decided to visit his harem.
The literal direct translation of the name of this dish is: “ tukhum»- egg, « barracks»- cook.

“Well, what could be simpler than a boiled egg?” - you will say and hit the sky with your finger, because in Uzbek cuisine It is not that simple. Actually, the name of the dish simply means the method of preparing it - boiling, and the dish itself is envelopes filled with eggs, a little like dumplings. Again I see your bewilderment, but have patience, everything is really not that simple.

The trick is that the envelopes are filled not with a boiled egg, as you might have thought, but with a raw one. The task is also complicated by the fact that the envelopes are made in large volumes, and it is impossible to store already filled ones, because they will leak. Imagine the professionalism of the “osh-poz” and the speed of his work, when he must prepare, boil and serve a dish, the appearance of which will not have any flaws. Pure circus, and you say: “boiled egg”!

Surely you already want it tukhum-barak try. Be sure that you will really like it, after endless “fast foods”, smoked, fried and pickled delicacies, simple unpretentious food may seem like the most delicious delicacy in the world.

Tukhum - barracks.

For the test:
500g of premium flour, 1 egg, 250g of boiled cold water.

For filling:
6-8 eggs, 150 g milk, 150 g sesame oil, salt, pepper.
Dissolve an egg in 250 grams of cold water, half a teaspoon of salt and gradually add flour, kneading a stiff dough, like dumplings. Then roll it into a ball and let it rest for 10-15 minutes.

Meanwhile, make the filling. Break the eggs into a bowl and start beating them. In the classic recipe, for some reason, they are chopped with a knife, gradually rotating the bowl, you can try this if it works.

In a separate bowl, mix milk with sesame oil, while sesame oil should be diluted with regular vegetable oil in a ratio of 1 to 10.
Add the butter and milk into the beaten eggs in a thin stream, add some salt, pepper and beat for some time.
Place a pan of water on the fire and add some salt after boiling.

Let's return to the test. Roll it out into a large layer 1.5-2mm thick. Then we cut it along its entire length into ribbons 4 cm wide, and then we divide these ribbons into rectangles with a side length of 8 cm.

Here we need salted cold water. Gently wet the two sides of the rectangle with water with your finger and glue them together, pressing tightly. We make the preparations and set them aside on a towel. The rest of the action is transferred closer to the boiling pan.

Pour the filling into the envelope with a tablespoon, quickly glue the remaining edge and lower it into boiling water. The egg sets in boiling water instantly, sealing the edges tightly, cook for 3-4 minutes. Place on a large plate, pouring melted butter over them so they don't stick together.

In spring and summer, various greens are added to the filling, from spinach to green onions, depending on your taste.

Well, praise be to those who were not afraid of difficulties, and now to the table!

Tukhum barak - eggs in dough, in the form of rectangular envelopes, boiled in salted water. Otherwise, these are dumplings stuffed with eggs. Despite the complexity of preparation, this dish is one of the important and traditional dishes in Uzbek cuisine...

Flour - 2.5 cups
Water - 1 glass
Salt - a pinch

Eggs - 5 pcs.
Flaxseed or cottonseed oil - 5 tbsp. spoons
Milk - 5 tbsp. spoons
Salt - 1/3 teaspoon

Dumplings with eggs recipe with photos

The dough is kneaded in warm water with the addition of a pinch of salt and infused in a warm place for 10-15 minutes. (Like dumplings)

Pour water into a saucepan to boil the envelopes and set to boil on the fire.

For the filling, beat the eggs into a deep cup, pour in cold milk and butter, add salt and beat everything thoroughly.

Next, roll out the dough into a thin layer. Cut into ribbons approximately 6 cm long and 20 cm long, form envelopes, leaving one part open, as shown in the photographs.

Please note that when forming envelopes for dumplings, you should sprinkle the dough or add a little flour with your fingertip, this is so that the inside of the dough does not stick together.

Pour the prepared egg mixture onto each envelope, about 0.5 ladle or 4-6 tablespoons, then pinch the edges tightly so that the liquid does not leak out during the cooking process.

Place the molded envelopes one at a time in boiling and lightly salted water, 5-6 pieces at a time, and boil until the envelopes float to the surface, and then transfer them to a cup of cold water and cool for 2-3 minutes.

Place the envelopes, slightly cooled in cold water, in a layer into a flat cup, grease with oil and serve.

Dumplings stuffed with eggs It is better and tastier to eat chilled and freshly prepared, preferably on the same day.

An analogue of Tukhumbarak is Russian dumplings, Ukrainian dumplings or Italian Ravioli (pasta made from dough with various fillings). Unlike those listed, Tukhumbarak is prepared exclusively with egg filling.

Description

Tukhum-barak- a dish of national Tajik cuisine, which consists of envelopes made of dough in water with egg and milk filling. If we draw analogies, then most of all they resemble the dumplings we are familiar with, although they are prepared somewhat unusually. Instead of regular flatbreads, we will roll out rectangles and replace the minced meat with liquid filling. If you are worried about the safety of such dumplings during cooking, then you shouldn’t, because the egg mixture in boiling water will immediately become an excellent adhesive material.

A detailed recipe for preparing this Tajik dish with a photo is presented below and provides visual instructions. Thanks to this, you can easily cope with preparing this difficult dish even for the first time. As for the filling, in addition to the base of eggs and milk, you can safely add a wide variety of herbs and even spices, but without fanaticism. You shouldn’t overwhelm the real taste of this dish even with your favorite dried herbs. Let's start cooking the Tajik-style tukhum-barak dish at home.

Ingredients

(100 ml)
(270 g)
(1 tsp)
(5 pieces.)
(taste)
(taste)
(taste)
(4 tbsp.)
(4 tbsp.)
(taste)
(taste)
(2-3 slices)

Cooking steps

First of all, let's knead a simple dense dough for tukhum-barak. To do this, mix one chicken egg, prepared warm water and salt to taste in a bowl. Next, gradually sift the wheat flour into the egg mixture and knead the appropriate dough. Once it has settled, roll out the dough into a very thin layer using a suitable long rolling pin. Now we need to roll this layer into several layers as shown in the photo, after sprinkling it with flour.

We cut the resulting long strip of dough in several rows into identical rectangles with a very sharp knife: this way we will get dough ribbons that are absolutely identical in size.

Carefully unroll the strips of dough and place them on top of each other.

Using a sharp knife, cut the dough into rectangles again: their width should be twice their height.

Then we immediately glue them together in the same way as the photo below demonstrates. We bend the bottom corners of the envelope so that the filling does not leak out of them during cooking.

Place the prepared dough forms next to them on a dry, clean towel.

Break the remaining eggs into a deep bowl, add odorless vegetable oil and milk at room temperature. Mix the ingredients thoroughly, salt and pepper them to taste. Wash and chop all the greens chosen for the dish finely enough and add to the milk-egg mixture. For convenience, immediately put a pan of salted water on the fire, bring it to a boil, leave a bowl with the filling and the envelopes next to the stove. Now we begin to fill the dough with filling. Carefully pour the egg and herbs into the envelope using a ladle.

We moisten the edges of the dough with the same filling, glue it tightly, bend the corners and place it in the pan. Cook the dumplings until done.

As for the presentation, everything is simple. Grind the pulp of white bread in a blender until crumbly and fry until golden brown in a frying pan. Place the finished envelopes with filling on a plate, immediately fill them with melted butter and sprinkle with prepared crumbs. Tukhum-barak according to the Tajik recipe is ready.

Bon appetit!