Boraki
Main Dishes • Armenian
Description
Boraki
Ingredients
- Wheat Flour 1½ cups
- Chicken Egg 1 piece
- Chicken Broth 1½ cups
- Clarified Butter 5 oz
- Beef 10 oz
- Onion 2 pieces
- Fresh basil leaves 1 teaspoon
- Ground Black Pepper ½ teaspoon
- Salt to taste
- Paprika 1 teaspoon
Step-by-Step Guide
Step 1
Sift the flour into a mound, make a well in the center, and add the lightly beaten egg and a little water (about 1/3 cup). Add salt and knead the dough. It should not stick to your hands but remain soft.
Step 2
Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
Step 3
Meanwhile, sauté the finely chopped onion in a pan heated with 60 grams of clarified butter.
Step 4
Pass the meat through a meat grinder and add it to the onion. Add spices, salt, increase the heat, and fry everything until cooked, stirring.
Step 5
Knead the dough again and roll it out into a thin layer about 1.5–2 mm thick. Cut into squares of 5x6 cm. Roll each rectangle into a cylinder shape and pinch the edges and bottom.
Step 6
Fill the resulting cups with the filling.
Step 7
Place the boraki bottom-side down in a suitably sized pot (do not press them together to avoid sticking), pour boiling broth over them (leave about 10–15 mm of dough uncovered by the broth), cover with a lid, and cook over medium heat for 10 minutes.
Step 8
Then carefully transfer the boraki to a sieve. Heat a pan with the remaining clarified butter and fry the boraki until golden brown.
Step 9
Serve the finished boraki on a plate, drizzle with a sauce made from matsoni and garlic, and garnish with herbs.
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