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Here’s another treat I discovered while looking for new goodies in Little Odessa. These are Tukhum Barak, unusual egg dumplings from the Khorezm region of Uzbekistan.

About 3½ inches square, they are unique in that during construction the filling is added while still a liquid. Picture a rectangle of dough folded in half, pinched tightly on both sides leaving a gap at the top into which the filling, made primarily from eggs, milk, and flour, is poured and then carefully sealed. They can then be boiled or pan-fried.

In this case, the dough was surprisingly rich, more so than a typical raviolo. The slightly salty filling was barely eggy, sharing the spotlight with the milk and flour, with a subtle touch of sweetness.

Want to try them? Of course you do! So join me on my Little Odessa ethnojunket. (Hint: there’s one coming up on September 1!) Please check out Exploring Eastern European Food in Little Odessa and sign up to join in the fun!