Tuhum Barak

Ingredients

• 350 g plain flour, plus extra for rolling
• 1 egg for the dough
• 160 ml water
• 1 tsp salt for the dough
• 6 eggs for the filling
• 120 ml whole milk
• 70 g butter, melted and cooled
• 1/2 tsp salt for the filling
• 2 tbsp chopped dill
• 1 small onion, finely chopped and fried in 20 g butter (optional)
• 200 g suzma or thick strained yogurt, to serve
• 40 g butter, melted, to serve

Before you cook

• Beat the 6 filling eggs with the milk, cooled melted butter, salt and dill until smooth, then pour the mixture into a small jug.
• Fry the chopped onion in butter until golden and stir it into the filling if you want the savoury version.
• Chill the filling in the fridge so it is thick and slow-moving when you come to fill the dough.
• Clear a large floured surface, because the dough sheets need room to lie flat.

Steps

1. Mix the flour, salt, egg and water into a firm dough and knead it for 10 minutes until it is smooth and tight.
2. Wrap the dough and rest it for 30 minutes so it will roll thin without tearing.
3. Roll the dough out to 2 mm thick on a floured surface.
4. Cut the sheet into rectangles about 8 cm by 12 cm.
5. Fold one rectangle in half to make a square and press the two side seams together hard with your fingers.
6. Pinch the seams a second time, folding the edge over on itself, because a weak seam will burst.
7. Hold the parcel open at the top and pour in 2 tablespoons of the cold egg filling from the jug.
8. Press the open edge shut in the same double-pinched way, keeping the filling below the seam.
9. Lay the finished parcel on a floured tray and fill and seal the rest.
10. Bring a wide pan of salted water to the boil, then turn it down until the surface only trembles.
11. Slide in the parcels a few at a time and cook them for 7 minutes at that bare simmer.
12. Lift them out with a slotted spoon and drain them for a moment on a tilted plate.
13. Brush the parcels generously with melted butter so they do not stick to each other.
14. Serve them warm with a spoonful of cold suzma alongside.