Khorezm Original · Egg-Filled Dumplings

Tuhum Barak

Photo: Diwikiped / Wikimedia Commons · CC0

The filling is liquid when it goes in, so cooks pour it into the half-sealed dumpling and pinch it closed with care, or it leaks straight into the pot.

Small dumplings are filled with beaten egg, often mixed with milk and chopped greens, pinched shut, and boiled, then served with butter or 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.

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