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Tukhum Barak
Khorezm Egg Dumplings
Tukhum Barak, also known as Khorezm egg dumplings, are a unique Uzbek delicacy from the Khorezm region. These delicate, square dumplings are filled with a raw egg mixture that cooks inside during boiling, creating a light and flavorful bite.
ð§ ææ
- 500 g All-purpose flour
- 1 large Egg(for dough)
- 250 ml Water(plus more if needed)
- 1 tsp Salt(for dough)
- 7-8 large Eggs(for filling)
- 150 ml Butter(melted, for filling)
- 150-250 ml Milk(for filling)
- 0.25 cup Green onions(finely chopped, optional for filling)
- 0.5 tsp Black pepper(for filling)
- 0.25 tsp Turmeric(optional, for color)
ðšâð³ äœãæ¹
- 1
Make the dough: In a large bowl, combine flour and 1 tsp salt. Dissolve salt in water, then gradually add to flour, mixing to form a firm dough. Knead on a floured surface for 10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- 2
Prepare the filling: In a bowl, whisk together 7-8 eggs, melted butter, milk, chopped green onions (if using), black pepper, and turmeric. Mix until well combined.
- 3
Roll and cut the dough: Divide the dough into portions. Roll each portion very thinly (about 1/16 inch thick). Fold the dough into an accordion or roll it into a log and cut into 4-5 cm squares.
- 4
Form the dumplings: Fold each square in half to form a triangle, sealing only the side edges. Leave a small opening at the top. Carefully pour about 1 tablespoon of the egg filling into each dumpling through the opening. Seal the top opening securely.
- 5
Boil the dumplings: Bring a large pot of salted water to a rolling boil. Gently drop the dumplings into the boiling water, being careful not to overcrowd the pot. Cook for about 3-5 minutes, or until they float to the surface and the egg filling is set.
- 6
Serve: Remove the dumplings with a slotted spoon and serve immediately. They are often served with a drizzle of melted butter, a dollop of sour cream, or fresh herbs.
ð¡ ããã®ã³ã
- âWork carefully when filling the dumplings to avoid the egg mixture spilling out.
- âEnsure the dough is sealed very well to prevent the filling from leaking during boiling.
- âIf you're new to making dumplings, practicing the shaping technique with plain dough first can be helpful.
- âTukhum Barak are best enjoyed fresh.
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- Use quail eggs for smaller dumplings.
- Add a pinch of cumin or other spices to the egg filling for added flavor.