That is one of the oldest and native Uzbek dishes. Today it can be tasted in Khorezm, Bukhara, Khiva cities and also in the rest of the region. It is less common and almost is not prepared at food service locations.
They say, in ancient time tuhum-barrack was a "secret weapon" of Khan and used to be prepared before the ruler decides to visit his harem.
Literal direct translation of the name of this dish is: "tuhum"- egg, "barrack"- to cook.
"What could be simpler than a boiled egg?" - You say and you get a finger into the sky, because it all is not so simple in the Uzbek cuisine. Actually, the name of the food stands just a way of its cooking - boiling, and the dish itself is the envelopes filled with egg, slightly similar to dumplings. Again, I see your confusion, but have patience, it really is not that simple.
The trick lies in the fact that the envelopes is not filled with a boiled egg, as you had time to think, but with the moist one. A further task is complicated by the fact that the envelopes are made in large quantities. But it is impossible to store the already filled envelopes, because it will flow. Imagine the professionalism of the “Osh-poz” and the speed he works with, when he needs to do, cook and serve meals, which appearance would not have any flaws. That is a real circus, and you say: simply a "boiled egg!"
Probably, you already want to try tuhum-barrack. Be sure, you really like, after infinite "fast foods", smoked, grilled and marinated delicacies, a simple unpretentious food may seem like the most delicious treat in the whole world.
Tuhum - barrack.
For the dough:
500 grams of the high quality flour, 1 egg, 250 grams of boiled cold water.
For the filling:
6 to 8 eggs, 150 grams of milk, sesame oil 150 grams, salt and pepper.
Dissolve the egg in 250 grams of cold water, put a half a teaspoon of salt and gradually powdering flour, knead dough, as for the dumplings. Then roll it into a ball and give it10-15 minutes to become ready.
Meanwhile, make filling. Divide the eggs into a bowl and start beating them. In a classic recipe for some reason, they are chopped with a knife, slowly rotating the bowl, you can try so if you can.
Mix milk with sesame oil in a separate bowl, while sesame oil should be diluted with a normal vegetable oil in the proportion of 1 to 10.
With a thin stream add the butter and milk into the beaten eggs, add some salt, pepper and continue beating it all for some more time.
We put a pan with water on a fire. Put some salt into it after it boiled.
Go back to the dough. Roll out it to a large thick layer of 1,5-2mm. Then we cut it along the entire length on the tape with the width of 4 cm. After that these tapes are to be divided into rectangles with a side length of 8 cm.
Here we need a salty cold water. Gently with a finger wet two sides of a rectangle with water and glue, tightly clasping. Make a blank and put it on a towel. All the rest is transferred closer to a boiled water in the pan.
Pour a tablespoon of stuffing into the envelope, quickly glue the remainder of the edge and drop it into boiling water. Egg instantly grasped in a hot water, firmly sealing the edges. Cook it all for 3-4 minutes. Spread on a large platter, pouring with a melted butter – that will prevent from sticking envelopes together.
In spring and summer time a different greens - from spinach to green onions, up to taste, is used to be added into the stuffing,
Well, that is the praise for those who were not afraid of difficulties! And now everybody is to the table!