And you eat pilaf at home with meat, not with eggs! - so, at times, they reproach negligent students in Uzbekistan. Like, you have full income at home, 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 a popular opinion is most clearly seen in one very simple dish called tukhum-barak. Now only low-income people cook such food, and even then, it is so rare that it almost gets lost. Meanwhile, for people who have already had plenty of barbecue, pilaf and all sorts of different stuffed geese, this dish will seem original and very tasty - I assure you! Such is the property of simple peasant food, that after all kinds of restaurant perverts, a dish prepared from the most ordinary but high-quality products will suddenly sparkle with new colors and think: but here it is, real!

Look at what Tukhum-Barak looks like - leaves with eggs, if translated literally. Well, there are dumplings! Only two differences - the shape is not a crescent, but a small square, and the filling is not potatoes with onions, not cottage cheese, not cherries, but ordinary eggs.
Tell me - why is it complicated? Boil eggs, chop them with slices, rice there, onions, and dumplings - it’s a well-known thing, who didn’t eat such pies? But the fact of the matter is that the tukhum-barracks are filled not with boiled eggs, but with raw eggs!

See how this is 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 as if with an accordion, in layers.

And then it is cut into ribbons, ribbons are laid out on the table, and they are cut from ribbons into identical rectangles. If all this seems to you unnecessary difficulties, then take, and cut the dough as it seems easier. Only I assure you: the idea invented by the people is the simplest!

After the dough is sliced, moisten the two sides of the rectangle with water and glue the envelopes. The corners of the envelopes are bent and glued - because if the minced meat flows, then the corners will be the weakest point of our dumplings!
But what about the stuffing? Think it's just loose eggs? No, everything is a little more complicated, but much tastier! For each egg, a tablespoon of good vegetable oil and a tablespoon of milk are added. Of course, the mixture should be salt and pepper to taste.
And in the eggs you can add whatever greens you want - from spinach to green onions. Of course, I understand everything - we live well now and almost everyone with protruding fingers will say, “Well, I’ll add not just that, but basil, sage and some rosemary anyway!” And it will be wrong! The simplest greens, like green onions, will be most appropriate here - after all, the dish comes from very culinary-minded places, and people prepare it simple, not protruding! So I took a simple green onion and added some turmeric, and I have not regretted it once!
Now look carefully, and do not yawn during cooking!

Carry the blanks to the plate. The filling is here. Let salted water boil in the pan.
Pour the filling into small envelopes, close the envelope, wetting its edge with egg mixture and immediately in boiling water! And so one by one, quickly, quickly, just be in time! It is not possible to seal them in advance and store until simultaneous cooking - the filling will flow. And in boiling water - well, let him try to leak, from the boiling water the squirrels will immediately brew and the seams will be stronger than the middle.
- Ah, ah! - Italian lovers will exclaim. - Some dumplings will be digested, others will not be cooked and there will be no al dente for us!
Well, even if it’s not al dente, even if it’s one or the other, it’s overcooked, but judging from the point of view of people who are simple and who have preserved this recipe, it’s just cooked for us!

So that the dumplings do not stick together and become even tastier, pour them on a platter with melted butter, bread crumbs fried to a golden crunch and serve immediately, rather, while it’s still hot and pours steam over the eaters and the tasty smell of simple, folk, real food!

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

   Sift flour through a sieve onto a work surface with a slide. In the hill we make a depression, pour water, milk, salt and pepper there. Then hands knead a tight dough. Sprinkle the working surface with flour. Roll the dough into a thick roll 2 mm. With a knife, cut squares from rolled dough 3 * 3 centimeters.

Step 2: prepare the filling.

   We clean the onions with a knife from the husk and rinse with running water. 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.

   We wash the greens under a stream of running water, dry with a kitchen towel. We cut it with a knife on a cutting board very finely.

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

   In the center of the square from the dough with a spoon, spread the minced meat and pinch the edges of the two opposite edges with a finger. In a saucepan, bring the broth to a boil and cook dumplings over medium heat until cooked 5-7 minutes. We take the finished dumplings in a colander from the pan.

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

   Serve Barak-chuchvara in portioned plates, sprinkle 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 the broth according to the following recipe. Cut onions into rings and fry in a pan with sunflower oil. Paprika cut into small pieces. Put the water to boil over high heat, add onion, bell pepper, bay leaf, pepper and salt.

Serve barak-chuchvara can also be with sour milk and sprinkled with ground red 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.

One of the ancient and original Uzbek dishes. Today you can try it in Khorezm e, Bukhara, Khiva, in the rest of the region it is less common and practically does not cook at catering points.

They say once tuhum 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, « hut»- cook.

“Well, what could be simpler than a boiled egg?” - you say, and you’ll get your finger in the sky, because in   uzbek cuisine  It is not that simple. Actually, the name of the dish simply means the method of its preparation - cooking, and the dish itself is envelopes filled with eggs, a bit like dumplings. Again I see your bewilderment, but have patience, everything is really not so simple.

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

Surely already wanted tukhum-barak try. Be sure you will like it very much, after endless “fast foods”, smoked, fried and pickled delicacies, a simple unpretentious meal may seem the most delicious delicacy in the world.

Tukhum is a hut.

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

For filling:
  6-8 eggs, 150 grams of milk, sesame oil 150g, salt, pepper.
  In 250 grams of cold water, dissolve the egg, half a teaspoon of salt and gradually pouring flour, knead the steep dough, like dumplings. Then we roll it into a ball and give it a distance of 10-15 minutes.

In the meantime, make the filling. We break the eggs into a bowl and begin to beat them. In the classic recipe, for some reason they are chopped with a knife, gradually rotating the bowl, you can try and so if it works out.

In a separate bowl, mix milk with sesame oil, while sesame oil should be diluted with ordinary vegetable in a ratio of 1 to 10.
  In a beaten egg, add a thin stream of butter and milk, add salt, pepper and beat for a while.
  We put a pot of water on the fire, add salt after boiling.

We return to the test. We roll it into a large layer with a thickness of 1.5-2mm. Then we cut it along the 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 finger wet the two sides of the rectangle with water and glue, tightly pressing. We make blanks and put them on a towel. All the rest of the action is carried 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. Boiled egg instantly sets, tightly sealing the edges, cook for 3-4 minutes. We spread it on a large dish, pouring with melted butter, so that they would not stick together.

In spring and summer, various greens are added to the filling, from spinach to green onions, to whom you like.

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

If you collect everything recipes of uzbek cuisine  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 is a square-shaped dumpling with a very unusual egg filling.

The name of this dish comes from two derivatives of the words “tuhum” - “egg” and “barrack” - “boiled”, that is, “dumplings with an egg”. The main ingredient of the filling is raw eggs with spices. How to cook such a dish? Share the recipe with you tukhum-baraka  - “Khorezm dumpling”.

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

For filling:

Before you prepare a tukhum-barrack, you will need to prepare the dough and the filling, and it is better if a few more deft hands help you. Let’s explain the complexity.

First of all, you need to knead the dough, as on dumplings. So 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 stuffing for tukhum-baraka, You will need to break 7-8 eggs into a cup and beat them with a whisk or a fork (but not with a mixer!). Gradually pour a little milk and melted butter into this talker. You can add a little sesame oil. Next, go to the 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 sculpt, the water will boil, which is what we need.

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

Then fold each tape in half and blind only the side seams, you get 5x5 cm bags. So that the first batch does not wind up until the others are finished, it is better to cover it with a towel, polyethylene or whatever you find convenient and familiar.

The next stage is the final one, and it is precisely it which is best done in several pairs of hands and concentrate all the work on boiling water. Place a cup with a filling and a tray with stuck envelopes next to boiling water. Make sure all side seams are molded to the conscience. Next, pour a little filling into the envelope with a tablespoon. Until the liquid mass has begun to stick the seams, quickly cover the top of the envelope and lower it in boiling water. If you do it alone and especially for the first time, they will be welded unevenly, so it’s good if the whole family takes up the matter. So the family hearth will hold the family together for a common and tasty business.

Cooking “Khorezm dumplings” is not necessary for long, only so that the dough has time to cook, since the egg filling will be ready in the first minutes. Ready tukhum-huts themselves will pop up. Pull these unusual dumplings onto the dish and grease them with butter so that they do not stick together. Serve with sour cream or herbs.

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

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

Ingredients for the dough:

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

Ingredients for the filling:

• 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 the addition of a pinch of salt and infused in a warm place - 10-15 minutes. (Like dumplings)

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

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

Next, roll out the dough into a thin layer. We cut the ribbons into about 6 cm. In the length of 20 cm., Form envelopes, leaving one part open, as shown in the photographs.

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

On each envelope, pour the prepared egg mixture, about 0.5 cookers or 4-6 tablespoons, then we pinch the edges so that the liquid does not leak out during cooking.

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

The envelopes slightly cooled down in cold water are shifted with a layer into a flat cup, greased with oil and served to the table.

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

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