Khorezm
Tukhum barak
Dumplings filled with a liquid egg and milk custard, then boiled. Yes, really, and they are wonderful.
80 minTime
20 gProtein each
mildSpice
Make it your way
Grandma's wayKhorezm egg dumplings with butter and katyk.
The original534kcalsame
20 gproteinsame
2 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix flour, water and half the salt into a firm dough. Knead until smooth and rest 30 minutes.
- 2Whisk eggs, milk, half the butter (melted), remaining salt and pepper.
- 3Roll the dough thin and cut 10 cm squares. Fold each into a pocket, pinching two sides shut to leave one open edge.
- 4Hold each pocket upright, spoon in 2 tbsp of the egg mixture and pinch the last edge firmly shut.
- 5Lower into gently boiling salted water and cook until they float and the filling has set.
- 6Drain and serve with the remaining butter melted over and yoghurt on the side.
Serve it like this
Pile on a warm plate, pour melted butter over and serve with a bowl of yoghurt and black pepper.
