Barracks

The dish, which we used to call dumplings, is made from fresh dough and stuffing in the form of chopped meat. As a rule, dumplings are boiled, but many like these miniature meat cakes fried.

Today, various types and varieties of dumplings are one of the most common and popular dishes in many countries of the world. There is nothing strange about the universal love of dumplings - they are unusually easy to prepare and at the same time tasty, they approach both everyday and solemn tables. In addition, dumpling is a very fun and exciting business that can unite a family at the same table.

Different cuisines of the world provide for the supply of dumplings with various flavors: it can be vinegar, mustard, pepper, horseradish, numerous sauces, sour milk, garlic, sour cream, mayonnaise, ketchup, butter. Sometimes boiled dumplings are fried until golden brown or raw semi-finished products are fried in oil until ready. In addition, many people like dumplings in the form of the first dish - along with the broth in which they were cooked.

Interestingly, the variety of dumpling species primarily depends on each specific cuisine in the world. For example, the Chinese prepare wontons, shui yao, baozi and jiaozi, in the cuisines of the peoples of Tibet, Korea, Central Asia and the Caucasus, there are also analogues of Russian dumplings - khinkali, poses, mandu, manti, momo, tushpara and chuchvara, choshura and dyushbar. Jewish chefs make kreplah, tortellini and ravioli are popular in Italy, sorcerers eat western regions of Russia, and maultashen in southern Germany.

Boraks, which are the Armenian variety of dumplings, also deserve special attention. The recipe for making boraca dumplings is not complicated at all: at first, a cool dough is kneaded, which is rolled out into a layer no more than two to three millimeters thick. The dough is cut into squares, while the filling is prepared.

The boraca filling contains beef, onions, black pepper and salt. The twisted meat is fried with crushed onions, seasoned, and then laid out on dough layers. Boraks are formed so that the meat filling does not reach one centimeter to the open top. As a rule, boraks are made in the form of cylinders, which are open from above so that you can see the filling, which is why this type of dumplings is placed in the pan in dense rows vertically.

After putting the borak into the dishes, a certain amount of strong broth with oil is poured, which prevents the products from sticking together during the cooking process. In this form, the boraks are seasoned over a low heat under a tightly closed lid for about twenty minutes, after which they are removed to stack the broth. Typically, the finished boraks are additionally fried to a golden crust in a pan and then served with a matsuna sour milk-based gravy with grated garlic.