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 get 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!
And you eat pilaf at home with meat, not with eggs! - so, at times, they reproach negligent students in Uzbekistan. Like, at home you have full prosperity, there is meat on the table, why don’t you study properly?
In general, questions of study, of course, are 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? It seems to me that this is unfair!
And the injustice of such popular opinion is most clearly seen in one very simple dish called tukhum-barak. Nowadays, only low-income people cook such food, and even then, it is so rare that it is almost lost. Meanwhile, for people who have already eaten plenty of barbecue, pilaf and all sorts of stuffed geese, this dish will seem both original and very tasty - I assure you! Such is the property of simple peasant food that after all sorts of restaurant perversions, a dish prepared from the most ordinary, but high-quality products, suddenly sparkles with new colors and you think: but here it is, the real one!
Look how 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.
Tell me - what's so difficult? Boil eggs, chop them into pieces, rice there, onions, and make dumplings - it's a well-known thing, who hasn't eaten such pies? But the whole point is that the tukhum-barak is 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 wound on a rolling pin, and then laid out like an accordion, in layers.
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 complexity to you, then take it and cut the dough in the way that seems easier to you. Only I assure you: what was invented by the people is the simplest!
After the dough is cut, moisten the two sides of the rectangle with water and glue the envelopes. The corners of the envelopes are bent and glued - after all, if the liquid stuffing flows, then the corners will be the weakest point of our dumplings!
And what about minced meat? Think it's just loose eggs? No, everything is a little more complicated, but it is much tastier! For each egg, a tablespoon of good vegetable oil and a tablespoon of milk are added. Of course, the mixture must be salted and peppered to taste.
And you can add whatever greens you want to the eggs - from spinach to green onions. Of course, I understand everything - we now live well and almost everyone, sticking out their fingers, will say, “well, I’ll add not just anything, but basil, sage and rosemary, whatever it is!” And it will be wrong! The simplest greens, like green onions, would be most appropriate here - after all, the dish comes from places that are very simple in culinary terms, and simple people cook it, not protruding ones! So I took a simple green onion and added some turmeric, and I never regretted it!
Now look carefully, and do not yawn during cooking!
Carry the prepared envelopes to the stove. The stuffing is right here. Let salted water boil in a saucepan.
Pour the filling into small envelopes, seal the envelope, moistening its edge with egg mixture and immediately into boiling water! And so one by one, quickly, quickly, just keep up! It will not work to seal them in advance and store them until simultaneous cooking - the filling will flow. And in boiling water - well, let him try to leak, from boiling water the protein will immediately brew and the seams will turn out stronger than the middle.
- Ahah! - Italian lovers will exclaim. - Some dumplings will be overcooked, others will not be cooked enough and there will be no al dente for us!
Well, even if it’s not al dente, even if, in someone’s opinion, one or the other is overcooked, and judging from the point of view of simple people who have preserved this recipe for us, it’s just cooked, as it should!
So that the dumplings do not stick together and become even tastier, pour them on a dish with ghee, with bread crumbs fried to a golden crunch and serve immediately, rather, while it is still hot and pours steam on the eaters and the delicious smell of simple, folk, real food!
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. Enjoy your meal! 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
- 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.
- 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.
- 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.
- 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.
- First knead the dough with your hands, forming a circle. Sprinkle the table with flour.
- Sprinkling the dough periodically, roll it into a circle 1-2 mm thick.
- Next, you need to fold the dough several times.
- Then cut into pieces (preferably about 5 cm in length). I have more.))
- 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.
- 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.
- 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.)
- 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.
- 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.
- We try to pour enough stuffing 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.
- We immediately send the resulting bag to boiling water and then fill 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.
- 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.
"Tukhum barak" is translated from Uzbek as "boiled egg". I read that this dish belongs to Khiva cuisine. True, for the first time I tried it in Dagestan, and only then in Uzbekistan. But I liked it so much that I asked the locals how to cook it. I've never seen it, but I tried to replicate it. The shape is not perfect, but the taste is the same. It is not easy to prepare such a dish for the first time.
1. First, prepare the dough. We combine all the flour, one egg and salt.
2. Add 100 ml of milk. Mix everything well and knead the dough.
3. You should get such a bun that does not stick to your hands.
4. Now mix the remaining eggs and milk, no need to beat, you can just mix well with a whisk or fork.
5. Roll out the dough and cut it into rectangles, no need to grind. Can be cut with a knife. The first time I rolled out not very thinly, because it is very difficult to sculpt and photograph at the same time. It is recommended that this procedure be carried out in pairs. Now you will understand why.
6. Now put water in a wide saucepan, let it boil, slightly salt it. And at this time we pinch the rectangle very carefully on both sides. It turns out here is such a pocket.
7. Now the hardest part. Pour the filling into this pocket, quickly and firmly close it.
8. And immediately throw into boiling water. And quickly, but carefully, we make the second one, throw it into the water, then the next, etc. The whole difficulty is that the tukhum hut cannot be first stuck on and then welded, all this must be done at the same time. Therefore, it is advised to cook together.
