Boiled dough dish with Uzbek egg filling. Dumplings with tukhum barak egg

06.11.2019 Snacks

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

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

Eggs - 5 pcs.
Linseed 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 - 10-15 minutes. (Like dumplings)

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

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

Next, roll out the present dough into a thin layer. Cut into ribbons about 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, sprinkle the dough or add a little flour with the tip of your finger, so that the inside of the dough does not stick together.

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

We release the blinded envelopes one by one into boiling and slightly salted water, 5-6 pieces at a time and boil until the envelopes float to the surface, and then put them in a cup of cold water and cool for 2-3 minutes.

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

Dumplings stuffed with eggs 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 above, Tukhumbarak is prepared exclusively with egg filling.

A little about the deck and the poker

I often remember my grandmother, with her thin, work-worn hands, a network of veins dotted with bulging veins. Now that she's gone, I become more and more aware of and reevaluate this meek and impossibly humble personality. After her, I no longer had to meet people of this type in my life. And they do not fit into our today's reality with its cold prudence and consumerism. Even when visiting her daughter (my mother), she managed to bring a little meat with her in a rag, so as not to burden our family budget with her presence. As far back as I can remember, almost always (as soon as I came to visit my uncle, where my grandmother lived), I found her in osh-khon (in the kitchen), where she was constantly cooking something.
I remember how I laughed and sincerely wondered why she, squatting and placing a wooden block ("kunda") in front of her, chops and chops meat on it with an ancient antediluvian knife with a wide blade ("kordi osh"). After all, for these purposes people have long come up with a meat grinder that will grind any meat in a matter of minutes? But my grandmother never argued. And she continued to methodically and monotonously tap, making habitual movements.
And even then, already sitting at dinner and praising the amazing-tasting dishes prepared by her wonderful hands, I continued to be amazed at her patience and perseverance, not understanding the most important thing - all the most delicious is prepared exclusively by hand, and no meat grinder, no most perfect machine is in able to replace ordinary human hands. This came to me much later, when I was over forty.
And in general, I noticed that almost all oriental dishes are kept exclusively "in the hands" and this, of course, is not surprising. Traditions, a special centuries-old way of life and continuity in the transfer of experience to subsequent generations could not but leave a special imprint on the Bukharans in everything, not excluding, at the same time, such an area as cooking. Here, perhaps, as nowhere else, this connection with previous generations is felt and seen most clearly and clearly. To do this, it is enough to enter almost any house in the Old Town, where you can still see numerous utensils and handicraft items in the kitchen. And they all find their application in business, and do not lie on the shelves like antiques.
I am very sorry that I was too late to show interest in this kind of thing. Because now in young families much of what we inherited from our grandmothers and grandfathers has gradually begun to be replaced by objects and units of modern industry. No, I am not for a return to the past and the technical revolution will not stand still. It's clear. It is also understandable that with the disappearance of ancient utensils, involving personal participation on the part of a person and replacing them with the latest technologies, for the sake of saving time and cheap labor, no doubt we are losing something more valuable than just a "grandmother's deck" or "grandfather's poker."
That is why I rejoice at those small "islands" that have not yet been conquered by scientific and technological progress. And among them, such dishes as lagman, manti, tukhum-barak.
Its literal and direct translation sounds like this: "tukhum" - "egg", and "barak" - "boiled". "Just think, boiled egg", you say and - you will be wrong.
Actually, the whole difficulty lies only in the fact that the "envelopes" of the dough, into which it will be necessary to pour a mixture of milk, butter and eggs, were tightly "sealed" and would not burst during cooking. That is, so that the contents do not leak out. There are a number of subtleties, but this is only later, during the cooking process. In the meantime, let's return to our "barracks". This word implies the way of cooking and means - "cook". In Bukhara, Karshi and Samarkand cuisine, it is found quite often, in relation to other dishes. For example, there is such a dish as kadu-barak (“kadu” - “pumpkin”). Pumpkin boiled in dough. Something like dumplings. However, if you come across the phrase "kadu-bichak", then it is not the same thing. The word "bichak" means "fry". But this is so, for general development. In conclusion, before we proceed with the direct preparation of this dish, I should only note that tukhum-barak is good both hot and cold.
Personally, for myself, I have not finally decided - in what form it is better to eat it.

In principle, "the devil is not so scary as his ..." baby. "And therefore - let's take a chance too - maybe something will work out. But first, we will decide on the products

Tukhum-barak

For the dough:
Flour / s - 500 ml;
Egg - 1 pc;
Water - 250 ml;

For stuffing:
Eggs - 8 pcs;
Sesame oil - 15 tablespoons;
Milk - 15 tablespoons;
Salt to taste;
Separately:
Water (salted) - 200 ml;

As always, the tough dough should be kneaded first. For these purposes, take a deep bowl, pour in a full glass of ordinary (but better cooled boiled) water, add half a teaspoon of salt, drive in one egg, stir thoroughly until a homogeneous mixture and then carefully add flour, while kneading the dough in a circular motion. Do not try to add all the flour at once. Leave a little on the dust.
Thoroughly kneading the dough and rolling it into a ball, leave it for 10-15 minutes in a bowl, covering it tightly with a plate on top so that it does not weather. After the indicated time, it will need to be kneaded again and, adding a little flour to the bottom of the bowl, let it rest for 10 - 15 minutes. And finally, for the third time, process again and leave in order to start rolling the dough into a regular pancake after 5 - 6 minutes, like on manti.
In the meantime, we take out another deep bowl and carefully drive in all 8 eggs, carefully making sure that no spoiled one is caught among them. Now we take an ordinary kitchen knife in our hands and begin to "chop" the egg mixture with it. It is to chop (make methodical translational movements from top to bottom), tilting the bowl slightly on its side for convenience and gradually rotating it around its axis. Minutes two or three, no more. In no case try to "make things easier" for yourself by using a mixer or electric whisk! In this case, you can safely pour the mixture into the sink and start over.
If you try to ask me: "why, in fact, chop, and precisely with a knife?", Then I will simply and frankly have to confess to you: I do not know. In fact, I don't know - based on what laws should be done in this way, however, I firmly believe that our ancestors did not just invent anything and everything has a reasonable basis. In a separate small bowl, mix regular store milk with sesame oil. Attention! Sesame oil should be refined and diluted with any vegetable oil, in a ratio of 1 to 10, respectively. If you can't get sesame oil in any way, then you will have to replace it with vegetable oil. The result, respectively, should be expected a little worse. Do not forget to add some salt to the mixture.
Finally, continuing to "chop" the eggs, slowly pour a mixture of milk, butter and salt into them. Continue stirring for a while (1 - 2 minutes), after which you can set the bowl with the mixture aside and rest a little.
We put a cauldron or an aluminum pan on the stove, fill it three-quarters with water and, while the water boils, proceed to rolling the dough. In order not to repeat myself, I suggest looking at the recipe for "manti". The whole procedure proceeds "one to one", with the exception of the last moment: there we cut into "squares", and here we should cut into "rectangles", the length of which is twice the width. Now we prepare a small tray, which we cover with a clean linen or waffle napkin, put our "rectangles" on it in small piles (so as not to stick together) and cover with another napkin on top so that the blanks do not wind up.

Pour water into a small cup, a little salt and stir the contents well. We take the first "rectangle" of dough, lay it out in front of us (you can use it on a cutting board), dip your finger in salt water and moisten the long edges of the "rectangle" with it. Then we fold it almost (!) In half (not flush, but slightly, by 2 mm, lower) and firmly press the edges of the resulting "envelope". The appearance resembles an unsealed postal envelope, with the only difference that it turned out to be square, not rectangular.
And now it remains for us to gently pour the prepared mixture into the envelope with a tablespoon, cover the upper edge of the dough, press it tightly (as if to glue it together) and ... lower the "sealed envelope" with the mixture into boiling water. And urgently proceed to the next one.
Actually, as you probably already guessed, this dish is also a family dish. That is, it is very difficult to cope here alone. Therefore, you should divide into two (or even better, three) groups: one quickly sculpts empty envelopes, the other pours the mixture into them, seals them tightly and transfers to the third, whose task is to lower these envelopes into boiling water and monitor those - which of the previous ("barracks" that have surfaced) are already ready to be removed in time and placed on a wide flat dish. The latter must also be lubricated with vegetable oil without fail. If any of the envelopes turns out to be not quite tightly "sealed", then during cooking the whole mixture can flow out of it, and for this you can safely give a ladle in the forehead to the one who is at "post No. 2".
He, of course (if not a fool), can quickly "switch the arrows" to "post number 1", as a result of which a normal home environment is created in which we are most accustomed to swallowing our "barracks". It can be very difficult to find the "extreme" one, as always, but it only unites and strengthens the team.
Finished tukhum-barracks should be laid separately from each other, in a maximum of three layers. Moreover, each layer of "barracks" must be abundantly lubricated with sesame oil. After filling one dish, you should take another, and so on, until all the blanks are finished. They are boiled, as a rule, for 3 - 4 minutes, no more.
In conclusion, I want to express my admiration for those who decided to cook this dish, despite the relative complexity and laboriousness of its individual stages. Already for one determination - to bring the matter to its logical conclusion - I can safely enroll you in candidates for the title of "professional lover of oriental cuisine", with the award of the "Order of the Young Lamb" of the III degree.

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 is practically not prepared in catering outlets.

They say once tukhum-barak was " secret weapon Khan and prepared himself before the ruler decided to visit his harem.
The literal direct translation of the name of this dish sounds like this: “ tukhum»- egg, « barrack»- to cook.

"Well, what could be simpler than a boiled egg?" - you 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 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 the envelopes are not filled with a boiled egg, as you might have thought, but raw. And the task is also 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 its work, when it must cook, boil and serve a dish, the appearance of which will not have any flaws. Pure circus, and you say: "boiled egg"!

Surely they already wanted try tukhum-barak... Rest assured, you will love it, after endless "fast foods", smoked, fried and pickled delicacies, a simple unassuming meal may seem like the most delicious treat in the world.

Tukhum is a barrack.

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

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

In the meantime, we are making 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 it if you succeed.

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

We return to the test. We roll it 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 cold salted water. Gently moisten the two sides of the rectangle with water with your finger and glue them tightly. We make blanks and put them on a towel. All the rest of the action is transferred closer to the boiling pan.

Pour the filling into an envelope with a tablespoon, quickly glue the remaining edge and lower it into boiling water. An egg in boiling water instantly grasps, tightly sealing the edges, cook for 3-4 minutes. We spread it on a large dish, pouring it with melted butter so that it does not stick together.

In the spring and summer, various greens are added to the filling, from spinach to green onions, to anyone's taste.

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

If you collect everything Uzbek cuisine recipes put together, you get a real atlas of Uzbekistan, with all its ethnocultural 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 derivatives of the words "tukhum" - "egg" and "barak" - "boiled", that is, "dumplings with an egg." The main ingredient in the filling is raw eggs with spices... How to prepare such a dish? We will share with you the recipe 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 a few more dexterous hands help you. Let us explain the difficulty.

First of all, you need to knead the dough, like for dumplings. In order for the salt to mix evenly 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 (just not with a mixer!). Gradually pour a little milk and melted butter into this chatterbox. You can add some sesame oil. Next, let's 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 done, place the 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 - sculpting... Roll out a thin layer of dough, the thinner the better, then cut into strips about 10 cm long and 5 wide, a little smaller / larger. It is more convenient to make these tapes of the same width and length if you fold the rolled out layer of dough 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 such bags 5x5 cm. To prevent the first batch from weathering until the rest 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, so it is better to do it with several pairs of hands and concentrate all the work by boiling water. Place the bowl with the filling and the tray with the envelopes glued on next to the boiling water. Make sure all side seams are perfectly molded. Next, pour a little filling into the envelope with a tablespoon. While the liquid mass has not begun to glue the seams, quickly seal the top of the envelope and lower 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.

It is not necessary to cook "Khorezm dumplings" for a long time, only so that the dough has time to cook, since the egg filling will be ready in the first minutes. Ready-made tukhum-baraks will float up on their own... Remove these unusual dumplings on a dish and brush them with butter so that they don't 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!