Dish

Tuxum barak

Tuxum barak is a savory dish that is perfect for a cold winter day. The dough is made with flour, water, and salt, and is rolled out thin. The filling is made with ground beef or lamb, onions, and spices. The dough is then cut into small circles, and the filling is placed in the center. The edges are then pinched together to form a dumpling. The dumplings are then boiled in salted water until they float to the surface. They are then served with a dollop of yogurt or sour cream. Tuxum barak is a hearty and filling dish that is perfect for a family dinner.

Asian cuisine› Arab cuisine› Caucasian cuisine› Azerbaijani cuisine

Pasta

Origins and history

Tuxum barak is a traditional dish from Azerbaijan, and is believed to have originated in the northern regions of the country. It is a popular dish during the winter months, as it is hearty and filling. The dish is often served during weddings and other celebrations.

Dietary considerations

Tuxum barak is not suitable for vegetarians or vegans, as it contains meat. It is also not suitable for those with gluten allergies, as the dough is made with wheat flour.

Variations

There are many variations of tuxum barak, with different fillings and shapes. Some versions use lamb instead of beef, while others use a combination of both. Some versions also include potatoes or other vegetables in the filling. The dough can also be flavored with herbs or spices.

Presentation and garnishing

Tuxum barak can be presented on a large platter, with the dumplings arranged in a circular pattern. The dish can be garnished with fresh herbs, such as parsley or dill. A dollop of yogurt or sour cream can also be added to the center of the dish.

Tips & Tricks

When making the dough, be sure to knead it well to ensure that it is smooth and elastic. The filling can be made ahead of time and stored in the refrigerator until ready to use. When boiling the dumplings, be sure to add enough salt to the water to ensure that they are properly seasoned.