William Pokhlebkin

Boraki

Preparation info
    • Difficulty

      Medium

Appears in
Ethnic Cuisines of our People
Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

  • About

In this dish, pasta-like casings are made, cylindrical in shape, and filled with minced meat. Left open at the top, they are poached and then fried. The ground meat filling is first fried separately.

Ingredients

  • 200 g (7 oz) flour
  • 1 egg

Method

Make a firm dough of the flour and egg with 1-2 tablespoons water. Knead and roll it out to a thickness of 2-3 mm (1/10 in) and cut into 5×6 cm (2×2½ in) rectangles. Prepare the filling by mixing the beef, chopped onions, pepper and herbs. Fry the mixture then place some on top of each rectangle, an