Boraki
Armenian cuisine
From Wikipedia, the free encyclopedia
Boraki (Armenian: բորակի, Armenian pronunciation: [bɔɾɑˈki]), also known as alboraki (Armenian: ալբորակի) and tatar-boraki (Armenian: թաթար-բորակի), is a traditional Armenian dish made with minced meat, onions, and various spices, wrapped in layers of dough.[1][2][3] It is a common dish among Armenians and is widespread throughout nearly the entire territory of Armenia.[1][4]
Tatar-boraki
| |
| Alternative names | Alboraki Tatar-boraki |
|---|---|
| Course | Main course |
| Place of origin | Armenia |
| Region or state | Armenian highlands |
| Associated cuisine | Armenian cuisine |
| Serving temperature | Hot |
| Main ingredients | Dough, minced meat (usually beef), onions, herbs, spices |
| Variations | Dough-only boraki |
Description
Boraki are typically cylindrical in shape, with an open top that reveals the filling.[5][6] The minced meat mixture is usually pre-cooked before assembling the dish.[5][6] The filled dough pieces are placed vertically in a pot, a small amount of broth is added, and they are simmered over low heat.[5] Once cooked, the boraki are often pan-fried until a golden crust forms.[5]
The dough is made from flour, egg, and water.[6] The filling typically consists of beef (though other meats may be used), onion, pepper, and fresh herbs.[6] The finished dish is traditionally served with matzoon mixed with minced garlic.[5][6]
Variations
Meat boraki
To prepare the dough, sifted flour is shaped into a mound with a well in the center, into which salt, eggs, and water are added.[7] The dough is kneaded until smooth, rolled out into a thin sheet, and cut into 5–6 cm squares or round pieces, which are dusted with flour.[7][6]
The meat and onion are ground, mixed with salt, pepper, and herbs, and lightly fried.[7] A small amount of the filling is placed in the center of each dough piece, and the edges are pinched together so that the filling remains visible in the center.[7][6]
The prepared boraki are placed in a pot with a small amount of broth, covered, and simmered until done.[7][6] After cooking, they are removed, allowed to drain, and then fried in a pan until golden.[7][6]
Dough-only boraki
For this variation, sifted flour is combined with salt, eggs, and water to make a dough, which is then rolled out thinly and cut into strips, and then into small square pieces.[7]
These dough pieces are boiled in salted water until they float to the surface.[7] After boiling, they are drained, plated, and served with melted butter or sour cream.[7]
