Entree: Uzbekistan – Khiva / Khorezm – Tukhum Barak (Small Khorezm-style dumplings filled with egg and lamb, served in a rich lamb-onion broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 18 min

Additional 30 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt, plus more to taste
- 1 cup (240 ml) warm water, plus extra as needed
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) ground lamb
- 1 medium yellow onion, finely chopped (about 5 oz (140 g))
- 4 large eggs, approx. 2.0 oz (57 g) each
- 3 tbsp (45 ml) butter or clarified butter (samna)
- 4 cups (960 ml) lamb stock or water with bouillon
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 cup (12 g) fresh cilantro or dill, chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) sour cream or plain yogurt for serving (optional)
- Salt to taste

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt, plus more to taste
- 1 cup (240 ml) warm water, plus extra as needed
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) ground lamb
- 1 medium yellow onion, finely chopped (about 5 oz / 140 g)
- 4 large eggs, approx. 2.0 oz (57 g) each
- 3 tbsp (45 ml) butter or clarified butter (samna)
- 4 cups (960 ml) lamb stock or water with bouillon
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 cup (12 g) fresh cilantro or dill, chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) sour cream or plain yogurt for serving (optional)
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a bowl combine flour and 1 tsp (5 ml) salt. Stir in warm water and 1 tbsp (15 ml) oil, mix until a soft dough forms. Knead on a lightly floured surface 6–8 minutes until smooth. Cover and rest 30 minutes.
2. Prepare filling and broth base: in a medium saucepan heat 1 tbsp (15 ml) butter over medium heat. Add chopped onion and a pinch of salt; cook until soft and translucent, about 6–8 minutes. Add ground lamb and cook, breaking up, until no longer pink, about 6–8 minutes. Stir in garlic, cumin, and black pepper; cook 1 minute.
3. Add stock: pour in 4 cups (960 ml) lamb stock (or water), bring to a gentle simmer and adjust seasoning. Reduce heat to low and keep warm while preparing dumplings.
4. Make egg mixture: in a bowl beat the 4 large eggs lightly; stir in half the chopped herbs and a pinch of salt and pepper.
5. Shape dumplings: divide rested dough into two pieces. Roll each piece on a floured surface into a thin sheet about 1/16 inch (2 mm) thick. Cut into 3x4 inch (7x10 cm) rectangles. Brush each rectangle very lightly with melted butter, place about 1 tbsp (15 ml) of the lamb-onion mixture and 1 tbsp (15 ml) of the beaten egg mixture in the center, fold over to form a parcel and press the edges to seal. Repeat to make about 24–30 dumplings.
6. Cook dumplings in broth: bring the warm lamb broth back to a simmer. Gently add dumplings in batches so they do not stick. Simmer gently 8–10 minutes until dough is tender and egg filling is set; do not boil vigorously.
7. Finish and serve: remove dumplings with a slotted spoon into a warmed serving bowl. Spoon hot broth and lamb pieces over them, drizzle with remaining melted butter, and sprinkle remaining fresh herbs. Serve immediately with a dollop of yogurt or sour cream if desired.

1. Make the dough: in a bowl combine flour and 1 tsp salt. Stir in warm water and 1 tbsp oil, mix until a soft dough forms. Knead on a lightly floured surface 6–8 minutes until smooth. Cover and rest 30 minutes.
2. Prepare filling and broth base: in a medium saucepan heat 1 tbsp butter over medium heat. Add chopped onion and a pinch of salt; cook until soft and translucent, about 6–8 minutes. Add ground lamb and cook, breaking up, until no longer pink, about 6–8 minutes. Stir in garlic, cumin, and black pepper; cook 1 minute.
3. Add stock: pour in 4 cups lamb stock (or water), bring to a gentle simmer and adjust seasoning. Reduce heat to low and keep warm while preparing dumplings.
4. Make egg mixture: in a bowl beat the 4 large eggs lightly; stir in half the chopped herbs and a pinch of salt and pepper.
5. Shape dumplings: divide rested dough into two pieces. Roll each piece on a floured surface into a thin sheet about 1/16 inch (2 mm) thick. Cut into 3x4 inch (7x10 cm) rectangles. Brush each rectangle very lightly with melted butter, place about 1 tbsp of the lamb-onion mixture and 1 tbsp of the beaten egg mixture in the center, fold over to form a parcel and press the edges to seal. Repeat to make about 24–30 dumplings.
6. Cook dumplings in broth: bring the warm lamb broth back to a simmer. Gently add dumplings in batches so they do not stick. Simmer gently 8–10 minutes until dough is tender and egg filling is set; do not boil vigorously.
7. Finish and serve: remove dumplings with a slotted spoon into a warmed serving bowl. Spoon hot broth and lamb pieces over them, drizzle with remaining melted butter, and sprinkle remaining fresh herbs. Serve immediately with a dollop of yogurt or sour cream if desired.