Preparation

If necessary, you can replace chicken eggs with quail eggs. Consider only that you will need a little more of them.

The first step in cooking is to prepare the dough. To do this, in a separate bowl, you need to mix one egg, all the flour and a little salt.



Then add 100 milliliters of milk there. The dough must be thoroughly mixed and kneaded.



The dough should be firm and elastic. You can focus on the photo. The dough should not stick to your hands, then it is definitely ready. Try to knead it well so that there are no lumps.





Now, in accordance with the recipe, you need to roll out the dough well (it should be thin, less than one centimeter thick) and cut into large rectangles. A dough knife is best, but a regular knife will work as well. If the dough is rolled out thickly, further cooking will be more difficult.



Next, you can set a wide pot of water on the stove and wait for it to boil. You can add some salt to the water. At this time, you need to make small pockets of dough cut into rectangles (refer to the photo).



And now the most difficult stage of cooking begins. It is necessary to pour the filling into the pocket and quickly close it up.



Immediately you need to throw the pocket into boiling water. Immediately start creating the second Uzbek dumplings and send it back to boiling water. It is convenient to make a tukhum barrack together, since the difficulty lies in the fact that dumplings cannot be glued and then cooked. You need to do everything at the same time, which may seem difficult from a habit.



That's all step by step recipe with a photo of the preparation of an Uzbek dish! Delicious and mouth-watering envelopes are obtained, similar to ours. lazy dumplings. They can be served on the table with sour cream, with butter or with soy sauce... You can also decorate your meal with your favorite herbs. Bon Appetit!

We will traditionally use rye flour... But you can make dumplings with semolina, but keep in mind that in this case, the calorie content of the food will increase slightly.

KBZHU and composition for the whole dish

Step 1: prepare the dough and make the dumplings.

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

Step 2: prepare the filling.

Onion we clean with a knife from the husk and rinse with running water. Scroll the beef into a bowl through a meat grinder, then scroll the onion. Add water, salt and pepper to a bowl. Mix with a spoon.

Step 3: prepare the greens.

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

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. In a saucepan, bring the broth to a boil and cook the dumplings over medium heat until cooked. 5-7 minutes... We take the finished dumplings out of the pan with a colander.

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

Serve barak-chuchvara in portioned plates, sprinkle with fresh herbs. You can also drizzle soy sauce over the dumplings. Bon Appetit!

If you do not have the opportunity to cook meat broth, then you can make broth by following recipe... Cut the onions into half rings and fry in a pan with sunflower oil... Cut the bell pepper into small pieces. Put the water to boil on high fire, add onions there, bell pepper, Bay leaf, pepper and salt.

You can also serve barak-chuchvara with sour milk and sprinkle with red pepper.

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

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 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 dishes oriental cuisine held exclusively "in their 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 Bukharians 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 vividly 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 been 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. This is clear. It is also understandable that with the disappearance of ancient utensils, which presupposes personal participation on the part of a person and its replacement 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 must 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, throw in 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 some dust on it.
Thoroughly kneading the dough and rolling it into a ball, leave it for 10-15 minutes in a bowl, covering it tightly on top with a plate so that it does not weather. After the specified 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, process the third time 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 all over again.
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 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", except for 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, 2 mm, lower) and firmly press the edges of the resulting "envelope". 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 carefully 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 one. 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, tightly seals and transfers to the third, whose task is to lower these envelopes into boiling water and monitor those - which of the previous ("barracks" that 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 it is already possible to boldly give a ladle in the forehead to the one who stands at "post No. 2".
He, of course (if not a fool), can quickly "turn 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 presentation of the "Order of the Young Lamb" of the III degree.

Description

Tukhum-barak- a dish of national Tajik cuisine, which is made of water dough envelopes with an egg and milk filling. If we draw analogies, then most of all they resemble the dumplings we are used to, although they are prepared in a somewhat unusual way. Instead of regular cakes, we will roll out rectangles, and replace the minced meat with a 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 by us below and is a visual instruction. Thanks to this, you can easily cope with cooking 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 hammer the real taste of this dish even with your favorite dried herbs. Let's start cooking Tukhum Barak dishes in Tajik at home.

Ingredients

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

Cooking steps

First of all, we will knead a simple dense dough for tukhum-barak. To do this, mix one in a bowl egg prepared with warm water and salt to taste. Next, gradually sift into the egg mixture. wheat flour and knead a suitable dough. When it's infused, 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.



Cut the resulting long strip of dough in several rows into identical rectangles with a very sharp knife: this way we will get absolutely identical dough strips.



Carefully unfold the dough strips and lay them on top of each other.



Cut the dough again with a sharp knife into rectangles: their width should be twice the height.





Then we immediately glue them in such a way, as shown in the above photo. We fold the lower corners of the envelope so that the filling does not leak out of them during cooking.



Put prepared dough forms next to it on a dry, clean towel.



Break the remaining eggs into a deep bowl, pour odorless vegetable oil and milk at room temperature there. Mix the ingredients thoroughly, salt and pepper them to taste. All the greens chosen for the dish are washed and chopped finely enough, add to the milk-egg mixture. For convenience, we immediately put a pot of salted water on the fire, bring it to a boil, leave the bowl with the filling and the envelopes next to the stove. Now we start filling the dough with the filling. Pour the egg and herbs into the envelope carefully using a ladle.



We moisten the edges of the dough with the same filling, glue it tightly, bend the corners and send it to the pan. Cook "dumplings" until tender.



As for the presentation, everything is simple. Pulp white bread chop in a blender until crumbled and fry until golden brown in a pan. Put the finished envelopes with the filling on a plate, immediately fill them with ghee and sprinkle with prepared crumbs. Tukhum-barak by Tajik recipe ready.



Bon Appetit!

And you eat pilaf at home with meat, not eggs! - this is how, at times, negligent students in Uzbekistan are reproached. Like, at home you have full prosperity, there is meat on the table, why shouldn't you study properly?

In general, educational issues are, of course, very important! But let's talk about why a dish in which meat is replaced with chicken, and chicken, say, for eggs is considered the worst? It seems to me that this is unfair!
And the injustice of such popular opinion is most clearly visible in one very a simple dish, which is called tukhum-barak. Nowadays, such food is prepared only by low-income people, and even then, so rarely that it is almost lost. Meanwhile, for people who have already eaten plenty of barbecue, pilaf and all kinds 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 quality products suddenly sparkle with new colors and think: but here it is, real!

Look at 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 is so difficult here? Boil eggs, cover them with slices, rice there, onions, and baked dumplings - something well-known, who has not eaten such pies? But the whole point is that the tukhum barracks are not filled boiled eggs, and raw eggs!

See how it 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 like an accordion, in layers.

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

After the dough is cut, moisten the two sides of the rectangle with water and glue the envelopes. The corners of the envelopes are folded and glued - after all, if the liquid minced meat flows, then the corners will be the weakest point of our dumplings!
And what about minced meat? Think these are just loose eggs? No, everything is a little more complicated, but it is also much tastier! For each egg, add a tablespoon of good vegetable oil and a tablespoon of milk. Of course, the mixture must be seasoned with salt and pepper to taste.
And you can also add whatever greens you want to the eggs - from spinach to green onions. I, of course, understand everything - we now live well and almost everyone sticking out his fingers will say, “Well, I’ll add not just anything, but basil, sage and even some kind of rosemary!” And it will be wrong! The most simple greens, like green onions would be most appropriate here - after all, the dish comes from places that are very artless in the culinary sense, and even simple people cook it, not bulging ones! So I took a simple green onions and added some turmeric, and never regretted it!
Now watch closely, and don't yawn while cooking!

Carry the prepared envelopes to the stove. The filling is right here. Let the salted water boil in a saucepan.
Pour the filling into small envelopes, seal the envelope, wetting its edge egg mixture and immediately boiling water! And so one by one, quickly, quickly, just be in time! It will not work to glue them in advance and store them until simultaneous cooking - the filling will flow. And in boiling water - well, let him try to flow, from boiling water the protein will immediately brew and the seams will turn out stronger than the middle.
- Ahah! - lovers of Italian will shout. - Some dumplings will be overcooked, others will not be cooked and there will be no al-dente for us!
Well, even if not al-dente, even if one or the other is overcooked at someone's point of view, but judging from the point of view of ordinary people who have preserved this recipe for us - just cooked, as it should!

To prevent the dumplings from sticking to each other and become even tastier, pour them on a platter with ghee, with bread crumbs fried until golden crisp and serve immediately, rather, while it is still hot and pours puffs of steam on the eaters and the delicious smell of simple, folk, real food!