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. Behind detailed recipe and advice thanks to the chef from Uzbekistan Golib Saidov. 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
• Cooking time: 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 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 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.
15. 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.
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.

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

They say sometime tukhum-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, « barrack»- cook.

“Well, what could be easier than a boiled egg?” - you will 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 - boiling, and the dish itself is an envelope filled with an egg, 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 boiled egg, as you may have already thought, but raw. And the task is further complicated by the fact that the envelopes are made in large volumes, and already filled ones cannot be stored, because they will leak. Imagine the professionalism of "osh-pose" and the speed of his work when he has to cook, boil and serve a dish, appearance which will not have any flaws. Pure circus, and you say: " boiled egg»!

You probably already want try tukhum-barak. Rest assured you'll love it, after endless "fast foods" of smoked, fried and marinated delicacies, a simple unassuming meal may seem like the most delicious treat in the world.

Tukhum is a barrack.

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

For filling:
6-8 eggs, 150 gr milk, sesame oil 150 gr, salt, pepper.
Dissolve an egg in 250 grams of cold water, half a teaspoon of salt and gradually add flour, knead a stiff dough, like dumplings. Then roll it into a ball and let it rest for 10-15 minutes.

In the meantime, we make the filling. Crack the eggs into a bowl and start beating them. IN 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.
In beaten eggs, add butter with milk in a thin stream, add some salt, pepper and beat for some more time.
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 1.5-2 mm 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 salted cold water. Gently moisten the two sides of the rectangle with water with your finger and glue, pressing firmly. We make blanks and put them on a towel. All the rest of the action is transferred closer to the boiled pan.

With a tablespoon, pour the filling into the envelope, quickly glue the remaining edge and lower it into boiling water. The egg in boiling water instantly seizes, tightly sealing the edges, cook for 3-4 minutes. We spread 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, whatever you like.

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

Tukhum-barak in translation means a boiled egg, and in appearance it reminds someone of envelopes with filling, someone dumplings or dumplings, someone ravioli. The peculiarity of the dish is that the eggs as a filling are not boiled, but raw!

I have wanted to cook tukhum-barak since I received the book "Markhamat" three years ago from its author - Golib Saidov - in one of the competitions. Each time, when making dumplings, I thought, why not make a few Uzbek "egg dumplings" in parallel for testing? ... Finally, my hands reached. I must say right away that it turned out to be easier for me to make a hundred ordinary dumplings than to make several tukhum barracks!

It seems that they turned out quite well, but due to my lack of real sesame oil, fullness classic taste I didn't fully feel it. Sesame oil is added to another vegetable oil in a ratio of 1 to 10. I used one type of oil - cottonseed, but almost any can be used.

Tukhum-barak is served both hot and cold, i.e. cooled down. Just like the author of the book, I was undecided which I liked better.

To prepare tukhum-baraka, prepare the ingredients according to the list.

From flour, water (or milk) and eggs, knead a stiff dough.

For the filling, you need to break the eggs into a bowl and mix them in a special way. Fearing that I would not succeed, I did not take all the eggs at once, but a couple.

Then she prepared a portion of milk and vegetable oil proportional to two eggs. I just mixed them together, adding a pinch of salt.

Combine while stirring egg mixture and milk and butter, i.e. also chop with a knife until smooth.

Roll out oblong ribbons from the dough in any convenient way and cut into rectangles of such a size that when you fold them in half, you get squares or something close to this shape.

Place a pot of water on the stove. It is more convenient if it has a wide bottom. Turn it on and closer to boiling, start forming a tukhum-barak.

Lubricate the two edges of a rectangular piece of dough and blind them together. You need to blind tightly so that it does not leak out. liquid filling. Then take the "envelope" from the dough either in a fist, or rest the lower part on the table, holding the sides with your hand. Pour in a portion of the egg filling (I have 2-3 tablespoons per envelope). Seal the edges and place in boiling water.

Immediately proceed to the formation and cooking of the next tukhum-barak for a serving or several servings. The cooking time of the last envelope should be at least three minutes. Someone will think that all tukhum barracks will be boiled differently, but this is how this thing is prepared ... It is unrealistic to prepare several pieces at once and then cook, because the filling will simply start to flow out of the blanks.

Put the finished tukhum-baraki on a dish in no more than three layers or on portioned plates. So that they do not stick together and for even more deliciousness, grease with sesame or butter.

Tukhum-barak is ready.

Bon Appetit!

Description

Tukhum-barak- a dish of national Tajik cuisine, which is envelopes made of dough on water with egg and milk filling. If we draw analogies, then most of all they resemble the dumplings familiar to us, although they are prepared somewhat unusually. Instead of ordinary 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 should not, because the egg mixture in boiling water will immediately become an excellent adhesive material.

A detailed recipe for this Tajik dish with a photo is presented by us below and is a visual instruction. Thanks to this, you can easily cope with the preparation of 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 should not hammer the real taste of this dish even with your favorite dried herbs. Let's start cooking Tajik tukhum-barak dishes at home.

Ingredients

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

Cooking steps

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



We cut the resulting long strip of dough in several rows into identical rectangles with a very sharp knife: this way we get exactly the same size ribbons from the dough.



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



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





Then immediately glue them together in such a way as the above photo shows. We bend the lower corners of the envelope so that the filling does not leak out of them during cooking.



On a dry, clean towel, lay out the prepared forms of dough next to each other.



We 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. Wash all the greens chosen for the dish and cut them finely enough, add to the milk-egg mixture. For convenience, immediately put a pot of salted water on the fire, bring it to a boil, leave a bowl with the filling and the envelopes themselves next to the stove. Now we begin to fill the dough with the filling. Pour the egg with greens 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 submission, then everything is simple. pulp white bread Grind in a blender to a crumb state and fry until golden brown in a pan. We put the finished envelopes with the filling on a plate, immediately fill them with melted butter and sprinkle with prepared crumbs. Tukhum-barak Tajik recipe ready.



Bon Appetit!

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 - original dish Uzbek cuisine, which is prepared exclusively in the Khorezm region. In fact, tukhum-barak is dumplings square shape 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 plate 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!