How can you love your tukhum. Tukhum-barak

Step 1: prepare the dough and make blanks for dumplings.

Sift the flour through a sieve onto a work surface. We make a recess in the hill, pour water, milk, salt and pepper into it. Then knead the dough with your hands. Sprinkle the work surface with flour. Roll out the dough with a rolling pin to a thickness 2 mm. Cut the rolled out dough into squares with a knife. 3*3 centimeters.

Step 2: prepare the filling.

We clean the onions with a knife from the husk and rinse with running water. We scroll the beef through a meat grinder into a bowl, then scroll 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, dry with a kitchen towel. Cut with a knife on a cutting board very finely.

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

Put the minced meat in the center of the dough square with a spoon and pinch the edges from two opposite edges with a triangle with your fingers. Bring the broth to a boil in a saucepan and cook the dumplings over medium heat until tender. 5-7 minutes. We take out the finished dumplings with a colander from the pan.

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

Barak-chuchvara is served in portioned plates, sprinkled with fresh herbs. You can also pour dumplings with soy sauce. Bon appetit!

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

Barak-chuchvara can also be served with sour milk and sprinkled with red ground pepper.

Onions in minced meat can not be scrolled in a meat grinder, but chopped finely, thanks to this, the dumplings will be more juicy.

This is one of the oldest and original dishes of Uzbek cuisine. Today, tukhum-barak is cooked in Khorezm, Bukhara, Khiva, in other regions this dish is less common. Tukhum-barak is practically not cooked at catering points. In translation, the name of this dish sounds like this: “tukhum” - egg, “barak” - cook.

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 to boiling water. Then the next envelope is filled and so on ...

I have been preparing mentally for this dish for over 1 year. Thanks to the chef from Uzbekistan Golib Saidov for the detailed recipe and advice. Followed the recipe exactly and it worked. The only thing is that my tukhum barracks turned out to be a little big, I guess. This is my peculiarity, that manty, that echpochmaki, that pies, no matter how hard I try, I get quite large.)

I am very glad that I finally tried tukhum-barak, it is very tasty. Never eaten anything like it. Golib's recipe contained sesame oil, which I replaced with regular refined sunflower oil with his permission. Because he thinks it's very hard to find good sesame oil these days. So, if you have sesame oil and you are sure of its quality, then you can use it. I will describe the required amount in the first step of the recipe.

Tukhum-barak is good both warm and cold. I suggest not to be lazy and cook this yummy.

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

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

• Preparation time: 14 minutes
• Time for preparing: 1 hour 10 min
• Amount of calories: 29 kilocalories
• Servings: 15 servings
• Occasion: Dinner, lunch

• Complexity: Easy Recipe
• National cuisine: Uzbek cuisine
• Dish type: Main 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.
• Lubricant
• Refined sunflower oil 2 tsp.

Step by step cooking

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 - hut also with sesame oil.
2. Let's prepare the dough. To do this, mix the egg, water and salt. Then add flour and knead a rather tight dough, like on dumplings.
3. I always initially knead the dough a little tighter than desired, as the rested dough will be softer. Wrap the dough in cling 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 with a knife, as it were, chop the egg mass. For some reason, that's the way it's done. I didn't deviate from the recipe. At the end, you can only slightly stir with a whisk.
5. First knead the dough with your hands, forming a circle. Sprinkle 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. We unfold each piece, we get a ribbon. First, we take segments from the middle, they are longer. And lay the ribbons one on top of the other.
10. Now you need to cut the tape into rectangles. You will already have 1 side 5 cm, the second we make about 10 cm. Hide all these rectangles under a towel so that they do not dry.
11. Now we need to prepare the envelopes into which we will fill the filling. Each rectangle must be folded in half and the opposite edges fastened tightly, for example, with a skewer (advice from Golib). And you can moisten with water, slightly, the edges and glue. Do as you can, the main thing is that the envelopes do not fall apart later.)
12. 1 edge will be open, through it we will pour the filling. Lightly flour the inside at this edge so that the edges do not stick together while we prepare all the other envelopes.
13. When all the envelopes are ready, and water is already boiling on the stove in the pan, we move on to the most difficult. We begin to pour the filling into envelopes. For convenience, you can pour the filling into a teapot or a jug with a spout (I have a measuring cup with a spout). Again, this is advice from the chef. But, if you already have a knack, then you can handle it simply with the help of a spoon or ladle.
14. We try to pour enough filling so that the envelope is filled, but it was also possible to fasten (close) the well-remaining edge. This is how the envelope should look like. At this point, if you haven't sealed the edges well, the filling may run out. Therefore, step 11 must be performed qualitatively.
15. We immediately send the resulting bag to boiling water and then fill in the second envelope, fasten 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 tender, about 3-5 minutes. The filling cooks very quickly, the main thing is that the dough is cooked.
16. With the help of a slotted spoon, get ready-made tukhum - barracks on a plate. Spread in layers, each layer is well lubricated with oil. The uppermost tukhum - barracks should also be greased with oil so that they do not get windy. Serve warm or cold. Equally good in any form.

If we collect all Uzbek cuisine recipes put together, you get a real atlas of Uzbekistan, with all its ethno-cultural colors, traditions and characteristics of the indigenous people of each region separately.

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

The name of this dish comes from two derived words "tukhum" - "egg" and "barak" - "boiled", that is, "dumplings with an egg". The main ingredients of the filling are raw eggs with spices. How to cook such a dish? Let's share the recipe with you tukhum baraka- "Khorezm dumpling".

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 you have a few more dexterous hands to help you. Let's explain what the difficulty is.

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

To prepare stuffing for tukhum barak, You will need to break 7-8 eggs into a cup and beat them with a whisk or fork (but not with a mixer!). Gradually pour a little milk and melted butter into this talker. You can add some sesame oil. Next, we move on to spices. We put 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, put a pot of water on the stove. While you are sculpting, the water will boil, which is what we need.

So, everything you need to prepare the dish is ready, we proceed to the most important stage - modeling. Roll out a thin layer of dough, the thinner the better, then cut into strips about 10 cm long and 5 wide, a little less / more. It is more convenient to make these ribbons of the same width and length if the rolled out layer of dough is folded like an accordion, and then, a few strokes with a sharp knife - and our blanks are ready.

Then fold each ribbon in half and blind only the side seams, you will get such 5x5 cm bags. So that the first batch does not become weathered until the rest are finished, it is better to cover it with a towel, polyethylene, or whatever you consider convenient and familiar.

The next stage is the final one, which is why it is better to do it in several pairs of hands and concentrate all the work on boiling water. Place the cup with the filling and the tray with the sticky envelopes next to the boiling water. Make sure all side seams are properly sealed. Next, pour a little filling into the envelope with a tablespoon. Until the liquid mass begins to unstick the seams, quickly close the top of the envelope and dip it in boiling water. If you do it alone, and even more so for the first time, they will cook unevenly, so it’s good if the whole family gets down to business. This is how the family hearth will hold the family together for a common and tasty business.

You don’t need to cook “Khorezm dumplings” for a long time, just so that the dough has time to cook, since the egg filling will be ready in the first minutes. Ready-made tukhum barracks will float up by themselves. Take out these unusual dumplings on a dish and grease them with butter so that they do not stick together. Serve 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!

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 most important and traditional dishes in Uzbek cuisine...

Dough Ingredients:

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

Filling Ingredients:

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

Dumplings with eggs recipe with photo

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

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

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

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

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

Blinded envelopes are released one by one into boiling and lightly salted water, 5-6 pieces at a time and boiled until the envelopes float to the surface, and then transferred to a cup of cold water and cool for 2-3 minutes.

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

Egg stuffed dumplings it is better and tastier to use 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.