Khorezm Original · Egg-Filled Dumplings

Tuhum Barak

Photo: Diwikiped / Wikimedia Commons · CC0

Instead of meat or vegetables, the dumplings are packed with nothing but raw egg mixed with chopped spring onion — so the filling has to be sealed and boiled with real care, or it leaks straight into the pot.

Small dumplings are stuffed with a raw egg-and-onion filling, pinched shut, and boiled, then served in broth or under a cap of sour cream. It's considered an original of Khorezm cuisine, rarely made this way anywhere else in the country.

Why it's made this way: The egg filling — unusual among Central Asia's many dumpling styles, which almost always use meat — is specific enough to Khorezm that food writers list it among the region's defining, hard-to-find-elsewhere dishes.

Read it in context →

More from Uzbekistan

🥒 Chalop

Plov (Osh/Palov)

Samsa (سمسا)

Non (Uzbek Tandoor Bread)

Shashlik (Шашлык) 🍚 Samarqand Oshi (Layered Plov)

Part of World of Street Food — 3248 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.