Sweet-savory dumplings filled with spiced pumpkin, pan-fried until golden, and served with a drizzle of garlic yogurt.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic plate
Garnishes: garlic yogurt, fresh mint
Accompaniments: green tea
Instructions
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1
Make dough from flour, water, salt. Knead, rest 20 min.
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2
Sauté grated pumpkin and onion with cinnamon, cumin, sugar, salt. Cool.
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3
Roll dough thin, cut into circles.
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4
Place pumpkin filling in center, fold and seal edges.
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5
Pan-fry in oil 3-4 min per side until golden.
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6
Make garlic yogurt: mix yogurt with crushed garlic and salt.
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7
Serve dumplings topped with garlic yogurt.
Did You Know?
Kadu barak is the vegetarian star of the Tajik dumpling family, proving that Central Asian cuisine is far more than just meat.
Chef's Notes
Equipment Tips
- rolling pin
- large skillet
- mixing bowl
- grater
Garnishing
garlic yogurt, fresh mint
Accompaniments
green tea
The Story Behind Kadu Barak
Pumpkin dumplings reflect the agricultural traditions of Tajikistan's fertile river valleys, where squash has been cultivated for millennia. Kadu barak likely evolved alongside meat-filled mantu as a more accessible everyday food, and it remains especially popular during the autumn pumpkin harvest.
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