Dish of Uzbek cuisine according to a step by step recipe with a photo

Kitchen appliances and utensils

deep container for kneading dough;
whisk;
rolling pin;
towel or napkin;
sieve;
beaker;
pan;
skimmer;
portioned plates or dish;
a bowl;
tea spoon;
ladle;
plate.

Ingredients

Wheat flour - 250 g
Water - 100 ml
Salt - 1 tsp.
Chicken Egg - 5 pcs.
Sesame oil - 50 ml
Vegetable oil - 100 ml
Milk - 150 ml
Salt to taste

Step cooking

First you need to knead the traditional dough, because it still needs time to rest at hand. To do this, drive 1 chicken egg into a deep mixing bowl, add a little salt, pour 100 ml of water and beat with a whisk until smooth. Then add 250 g of wheat flour and start kneading a cool dough. Before starting cooking, it is advisable to sift the flour.
Round off the finished dough in a solid lump, then cover with a towel and leave to rest for a while.
After this, we proceed to the preparation of the filling. Carefully drive 4 chicken eggs into a deep stewpan, making sure that they are all fresh.
Next, in a separate container, mix 100 ml of vegetable oil and 50 ml of sesame oil, and then pour it into a saucepan with eggs.
Then add 150 ml of milk and a little salt to the stewpan. After that, we begin to mix all the ingredients, performing translational, “chopping” movements with a knife. It is necessary to achieve maximum uniformity.
Next, knead the dough a little, after sprinkling the table with a small amount of flour, and then using your hands we will form a cake out of it. We try to stretch the dough evenly to get an even circle. Then, using a rolling pin, we roll out the dough from the center to the edges. If necessary, sprinkle the dough with flour so that it does not stick to the rolling pin. Roll out the dough as thin as possible.
We fold out the rolled dough in several layers and stretch it a little to the sides. Next, cut the dough into ribbons about 10 cm wide.
We unfold the ribbons and put them on top of each other, and then cut it again, but this time with rectangles.
The dough should not be weathered, so it must be covered with a towel or napkin.
We take one rectangle, fold it in half and clamp the edges on the sides. We turn the resulting envelope onto a napkin. Carefully make sure that the edges are well plucked, otherwise the filling will leak from this envelope. To prevent the open edge of the envelope from sticking together, it can be lightly sprinkled with flour. Thus, we form envelopes from all the rectangles. At this time, you can put a pot of water on the stove so that it boils. Water can be slightly salted.
After the water boils, open the envelope and pour the egg-oil mixture into it. Then carefully pinch the edge and lower the tukhum-barrack into boiling water. Cook until tender, occasionally stirring with a slotted spoon.
We take out the finished tukhum-barracks on portioned plates or a common dish and lightly grease with a mixture of vegetable and sesame oil. You can serve tukhum-barak to the table both in hot and in cold form. Enjoy your meal.

Video recipe

After watching this video, you will learn how to cook a real Uzbek dish tukhum-barak according to a traditional recipe. The author explains in detail what is required for this.It also demonstrates how to knead the dough, prepare the filling and form ready-made tukhum-barracks.

So, now you know how to cook a traditional Uzbek dish, tukhum-barak. Have you tried something like this before? Do you like to cook dishes of different nations? Did you like our recipe? Share your thoughts in the comments.