Delicate dumplings filled with seasoned scrambled eggs and herbs, boiled and served with butter and sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic bowl
Garnishes: sour cream, fresh dill, melted butter
Accompaniments: green tea
Instructions
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1
Make dough from flour, water, salt. Knead until smooth, rest 20 min.
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2
Scramble eggs lightly with diced onion, dill, salt, and pepper. Cool.
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3
Roll dough thin, cut into squares. Place egg filling in center, fold and seal.
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4
Boil dumplings in salted water 5-7 min until they float.
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5
Drain and toss gently with melted butter.
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6
Serve topped with sour cream and fresh chives.
Did You Know?
Tuhum barak is a popular Navruz (Persian New Year) dish, as eggs symbolize new life and rebirth in spring.
Chef's Notes
Equipment Tips
- large pot
- rolling pin
- skillet
- mixing bowl
Garnishing
sour cream, fresh dill, melted butter
Accompaniments
green tea
The Story Behind Tuhum Barak
Tuhum barak belongs to the ancient dumpling traditions of Central Asia, predating Islamic arrival. The egg filling distinguishes it from meat-based dumplings, making it a favorite during fasting periods and spring celebrations. It remains a cherished comfort food in mountain villages.
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