Thin dough pockets filled with scrambled egg, herbs and a touch of cheese, folded and fried until crisp, a savory Uzbek snack pastry.
Barak refers to a family of Uzbek stuffed pastries, most famously filled with meat and boiled like dumplings, but this egg-filled version is a popular home snack, especially useful for using up leftover boiled eggs or as a quick way to stretch a few eggs into a shareable dish. A simple, unleavened dough is rolled thin, cut into squares or circles, filled with a scrambled or chopped egg and herb mixture, then folded and sealed before being fried until the outside turns deeply golden and crisp. Fresh dill and scallion are the classic herb pairing for the egg filling, giving it a bright, savory lift that plays well against the fried, slightly chewy pastry exterior. Some households add a small amount of grated cheese or a spoonful of quark to the filling for extra richness, though a well-seasoned egg and herb mixture alone is entirely traditional. Sealing the edges tightly is essential — a loose seal will let the filling leak into the hot oil during frying, and pressing the edges firmly with a fork both secures the seal and creates a decorative crimped edge. Served warm as a snack or light lunch, often with a side of yogurt or a simple salad, these pastries are quick enough for a weekday meal but satisfying enough for guests.
Serves 4
Combine flour, egg, water and salt into a firm, smooth dough. Knead 6 minutes, cover, and rest 20 minutes.
Scramble the 6 eggs softly, then mix in dill, scallion, cheese if using, and salt. Let cool slightly.
Roll the dough out thin and cut into squares or rounds about 10cm across.
Place a spoonful of egg filling on each piece of dough, fold over into a triangle or half-moon, and press the edges firmly with a fork to seal.
Press the edges very firmly and check for gaps — a loose seal is the main reason filling leaks out during frying.
Heat oil in a skillet over medium heat. Fry the pastries in batches, 2 to 3 minutes per side, until deeply golden and crisp.
Drain on paper towels and serve warm, with yogurt or a simple salad on the side.
Roll the dough thin but sturdy enough to hold the filling without tearing — too thin and it won't seal well, too thick and it stays doughy in the middle.
Cool the scrambled egg filling slightly before assembling so it doesn't soften or tear the raw dough.
Press the edges firmly with a fork, checking the whole seam for gaps before frying, since a weak seal causes leaks in the hot oil.
Bake instead of fry at 200°C (400°F) for about 15 minutes for a lighter version.
Add finely diced boiled potato to the egg filling to stretch it further.
Use fresh cilantro instead of dill for a different herbal note.
Best eaten fresh and warm; refrigerate leftovers up to 2 days and reheat in a dry skillet or oven to regain some crispness rather than microwaving.
Barak refers to a broad family of folded, stuffed pastries found across Uzbek cooking, most commonly filled with meat, with egg-based versions serving as a practical, everyday home snack using simple pantry staples.
Yes — brush with a little oil or egg wash and bake at 200°C (400°F) for about 15 minutes until golden, though the texture will be less crisp than fried.
The edges likely weren't sealed tightly enough — press firmly all the way around with a fork and check for any gaps before adding the pastries to hot oil.
Yes — the rested dough keeps well wrapped in the fridge for up to a day; let it come to room temperature briefly before rolling if it's been chilled.
Per serving (160g / 5.6 oz) · 4 servings total
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