| Description |
Tukhum barak is an original dish which is exceptionally prepared in Khorazm region of Uzbekistan. It is one of the ancient dishes of Uzbek cuisine. Nowadays it can be met only in Khorazm, Bukhara and Khiva.For preparation of tukhum barak, the dough is mixed in milk or in the egg, when it is dissolved and spread, rounded bits are cut off. Each piecse of dough is stacked by folding them twice, and crescent is made of collars without sticking to the edge. Theningredients are made of egg. For this purpose, sliced onion is fried in melted butter and then cooled in the air. After that egg, salt and pepper are added and mixed. One spoonful of this solution is taken, poured into crescent dough paste, and put into the boiling salty water. Once tukhum baraksnrise to the surface of water, they are boiledtwo-three more minutes and sieved, put to the Khorezm plate called badiya and served with cream. |
