📝 About This Recipe
Tuhum-Barak is a culinary marvel from the ancient Silk Road cities, particularly cherished in Bukharan Jewish households. These delicate, handmade pasta pockets are ingeniously filled with a liquid egg custard that cooks instantly inside the boiling dough, resulting in a silky, rich interior. It is a dish that showcases true kitchen alchemy, blending simple ingredients into a sophisticated, melt-in-your-mouth experience.
🥗 Ingredients
For the Pasta Dough
- 3 cups All-purpose flour (sifted, plus extra for dusting)
- 1 large Egg (at room temperature)
- 1/2 cup Water (lukewarm)
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil (to make the dough more elastic)
For the Liquid Egg Filling
- 8 large Eggs (freshness is key here)
- 1/4 cup Whole milk (or water for a dairy-free version)
- 2 tablespoons Vegetable oil (adds richness to the custard)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
- 2 pieces Green onions (very finely minced (optional))
For Serving and Finishing
- 4 tablespoons Butter (melted (use margarine or oil for Parve))
- 1/2 cup Sour cream (for dipping)
- 2 tablespoons Fresh Dill (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the lukewarm water, one egg, salt, and one tablespoon of vegetable oil.
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2
Gradually add the sifted flour to the liquid mixture, stirring with a wooden spoon until a shaggy dough forms. Turn the dough onto a floured surface.
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3
Knead the dough vigorously for about 8-10 minutes until it is smooth, elastic, and no longer sticks to your hands. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
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4
While the dough rests, prepare the filling. In a pitcher or a bowl with a pouring spout, whisk together the 8 eggs, milk (or water), 2 tablespoons of oil, salt, pepper, and minced green onions until well combined but not frothy.
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5
Bring a large wide pot of salted water to a gentle boil. You want a steady simmer rather than a violent rolling boil.
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6
Roll out the rested dough on a lightly floured surface until it is very thin, about 1-2mm (similar to standard ravioli thickness).
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7
Cut the dough into rectangles roughly 4 inches by 3 inches (10cm x 7cm). You should have about 16-20 rectangles.
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8
Fold each rectangle in half to create a square 'envelope.' Seal the two side edges by pinching them firmly or pressing with a fork, leaving the top edge open to form a pocket.
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9
This is the 'magic' step: Hold a dough pocket in one hand, keeping the top open. Carefully pour about 2 tablespoons of the egg mixture into the pocket using the pitcher.
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10
Immediately pinch the top edge shut to seal the liquid inside, and carefully drop the pocket into the simmering water. Work quickly so the egg doesn't leak.
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11
Repeat with the remaining pockets, cooking them in batches of 4 or 5 to avoid overcrowding the pot.
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12
Boil the Tuhum-Barak for about 4-5 minutes. They will float to the surface and the dough will look slightly translucent when finished.
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13
Use a slotted spoon to gently remove the ravioli from the water and place them in a colander to drain for a few seconds.
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14
Transfer to a warm platter and immediately drizzle with melted butter or oil to prevent sticking.
💡 Chef's Tips
Ensure your dough is kneaded well; it needs to be strong enough to hold liquid without tearing. Use a pitcher with a sharp spout for filling to ensure a clean pour and prevent the edges from getting wet, which ruins the seal. Don't overfill the pockets; leave about half an inch of space at the top so you can seal them securely. If the edges won't stick, lightly dab them with a finger dipped in water, but avoid getting the egg mixture on the seam. Keep the prepared dough pockets under a dry towel while you work so they don't dry out and crack.
🍽️ Serving Suggestions
Serve hot with a generous dollop of cold sour cream or thick Greek yogurt. Sprinkle with fresh dill, parsley, or cilantro for a burst of herbal freshness. Pair with a simple salad of sliced tomatoes, cucumbers, and red onions (Achichuk). Serve alongside a glass of hot green tea, as is traditional in Central Asian homes. A side of spicy vinegar or a garlic-yogurt sauce adds a wonderful tang to the rich egg filling.