Tukhum Barak — Print Recipe — The Culinary Codex

Unique square dumplings filled with raw egg that cooks inside the sealed dough during boiling, served drenched in butter and sour cream.

Ingredients

1 Make a firm dough from flour, water, and salt, knead for eight minutes until very smooth and elastic, then rest for twenty minutes.
2 Roll the dough thin and cut into rectangles approximately ten by eight centimeters, large enough to hold a whole raw egg inside.
3 Crack one raw egg onto each dough rectangle, season with salt and pepper, then fold and pinch the edges very tightly to seal completely.
4 Ensure there are absolutely no gaps in the seal — if any egg leaks during boiling the dumpling will collapse and be ruined.
5 Lower dumplings gently into simmering salted water using a slotted spoon and cook for seven minutes until the dough is tender.
6 Serve immediately on warm plates, drizzle generously with melted butter and sour cream, and garnish with plenty of fresh dill.

Did You Know?

The challenge of tukhum barak is sealing the raw egg inside without any leaks — a burst dumpling during boiling is considered a cooking disaster.