Tukhum Barak

For the dough, combine 500 g wheat flour, 1 egg, 250 ml cold water, 30 ml vegetable oil and 1 tsp salt. Knead into a smooth, elastic dough, cover and let rest for 30 minutes.

For the filling, whisk together 8 eggs with 150 ml milk, 150 g melted butter, 30 g finely chopped green onion, 0.5 tsp turmeric, 0.5 tsp black pepper and 0.5 tsp salt. The mixture should be smooth but not frothy.

Divide the dough into 2 portions, roll each out thinly and cut into rectangles about 10×15 cm. Keep the pieces covered with a towel so they don't dry out.

Fold each rectangle in half and pinch two sides together, leaving one edge open. Pour in about 1 tbsp of the egg filling and immediately pinch the last edge tightly shut.

Bring 2 L water with 1 tsp salt to a boil in a wide pot. Lower the tukhum barak into the boiling water in batches and cook for 3–4 minutes after they float to the surface, until the dough is tender.

Remove the cooked dumplings with a slotted spoon, let the water drain off and brush them with 20 g melted butter to keep them from sticking together.

Serve the tukhum barak hot with 200 g sour cream or thick yogurt.