About this experience
Uzbek cuisine is not just about pilaf. Join us for a master class on making barak - a dish similar to dumplings but with an eastern twist. You will learn the differences between everyday barak and festive barak, and prepare both variations. We will explain which meat is never used for barak and where the dish gets its name from. Come hungry!
What to expect
The master class will take place in a local home. Friendly hosts will prepare all the ingredients in advance - fresh beef, vegetables, herbs, flour, and other necessary items. You will make the filling, roll out the dough, and cut it into small rhombuses, which will then be used to shape the baraks.
Baraks are boiled in salted water or broth with a sautéed mixture of onions, other vegetables, and herbs. It becomes almost like a complete soup. For special occasions, kovurma barak - fried dumplings - are prepared. They are made in the same way, but instead of boiling, they are fried in oil. You will make and taste both variations!
Organizational details
- The master class and all ingredients are included in the price
- The tour will be conducted by me or another guide from our team together with a chef
