 | |
| Alternative names | Alboraki Tatar-boraki |
|---|---|
| Course | Main course |
| Place of origin | Armenia |
| Region or state | Armenian highlands |
| Associatedcuisine | Armenian cuisine |
| Serving temperature | Hot |
| Main ingredients | Dough,minced meat (usuallybeef),onions,herbs, spices |
| Variations | Dough-only boraki |
Boraki (Armenian:բորակի,Armenian pronunciation:[bɔɾɑˈki]), also known asalboraki (Armenian:ալբորակի) andtatar-boraki (Armenian:թաթար-բորակի), is a traditionalArmenian dish made withminced meat,onions, and various spices, wrapped in layers ofdough.[1][2][3] It is a common dish amongArmenians and is widespread throughout nearly the entire territory ofArmenia.[1][4]
Boraki are typicallycylindrical 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 fromflour,egg, andwater.[6] The filling typically consists ofbeef (though other meats may be used), onion, pepper, and freshherbs.[6] The finished dish is traditionally served withmatzoon mixed with mincedgarlic.[5][6]
To prepare the dough, sifted flour is shaped into a mound with a well in the center, into whichsalt, 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]
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 meltedbutter orsour cream.[7]
Բորակի, խմորի շերտերի մեջ փաթաթած մսի, սոխի և զանազան համեմունքների խճողակով պատրաստվող կերակրատեսակ (պելմենի):
Boraki – a dish made with a filling of meat, onion, and various spices, wrapped in layers of dough (pelmeni).
Բորակի, Ալբորակի, թաթարբորակի (խմորի շերտերի մեջ փաթաթած մսի, սոխի և զանազան համեմունքների խճողակով պատրաստվող հայկական կերակրատեսակ):
Boraki, Alboraki, Tatarboraki – a traditional Armenian dish made with a filling of meat, onion, and various spices, wrapped in layers of dough.
{{cite book}}: CS1 maint: location missing publisher (link)ԱԼԲՈՐԱԿԻ, Հայոց մեջ տարածված ուտեստ, որը պատրաստում են Բարեկենդանին: Խմորը տրորել, բացել, եռանկյունաձեւ կտրտել, եփել եռացրած յուղի մեջ: Ուտել մեղրով։
Alboraki – a traditional Armenian dish commonly prepared during Barekendan (the Armenian Carnival before Lent). The dough is kneaded, rolled out, cut into triangles, and fried in hot oil. It is eaten with honey.
Media related toBoraki at Wikimedia Commons
