Tuxum Barak - Creamy Stuffed Dumplings

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 1/2 pound (225g) ground beef or lamb 1/2 pound (225g) ground beef or lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Melted butter Melted butter
• Yogurt Yogurt

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground meat, chopped onion, minced garlic, heavy cream, fresh dill, fresh parsley, salt, and pepper until well combined.
3. 3.
   On a floured surface, roll out the dough into a thin sheet. Cut the sheet into small squares.
4. 4.
   Place a small amount of the meat filling in the center of each square. Fold the square in half diagonally to form a triangle and press the edges firmly to seal.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 8-10 minutes, or until they float to the surface.
6. 6.
   Remove the dumplings from the water using a slotted spoon and serve hot. Drizzle with melted butter and top with a dollop of yogurt.

Treat your ingredients with care...

• Ground beef or lamb — Make sure to use lean ground meat for a healthier option. You can also mix both beef and lamb for a more complex flavor.
• Fresh herbs — Opt for fresh dill and parsley to enhance the aroma and taste of the dumplings. If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different herbs and spices to customize the flavor of the filling according to your preference.
• Serve Tuxum Barak with a side of fresh salad or pickled vegetables for a refreshing contrast.
• If desired, you can pan-fry the boiled dumplings in a little butter for a crispy texture.
• Leftover dumplings can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve Tuxum Barak hot, allowing the creamy filling to ooze out with each bite. Drizzle melted butter over the dumplings and add a dollop of yogurt on top to enhance the richness of the dish. Garnish with a sprinkle of fresh herbs for an extra touch of freshness.

Presentation advice

Arrange the Tuxum Barak on a platter, showcasing their triangular shape and creamy filling. Drizzle a little melted butter over the dumplings and garnish with a sprig of fresh dill or parsley for an elegant presentation. Serve with a side of yogurt and a colorful salad to create a visually appealing spread.