You have probably heard about tukhumbarak, which belongs to the Khorezm cuisine with its ancient and unique traditions.

It is also known the among people as yumurta barak. But have you heard of his close relative ‘ravioli’ of \italian origin? You say no? Then we will tell you what we know about both of them.

Ravioli is a favorite dish of Italians, whose history dates back to the 14th century. The earliest information about it can be found in the personal letters of Prato merchant Francesco di Marco Datini.

The basis of these dishes is dough. The dough of both the egg barrack and the ravioli is rolled out thinly and is usually divided into small squares, which are then divided into circles or crescents, depending on the style of the cooks and the taste of the customers. But the stuffings the dough is filled with slightly differ from each other. Italians traditionally put a mixture of eggs and cheese, in a modern way, chicken, fish or beef and some the fruits and vegetables into the dough. In Khorezm, eggs serve as stuffing (in Uzbek cuisine, there are other types of dishes made of meat and vegetables, and they have different names). Once the ready filling is heaped, the edges of tukhumbarak are pinched and boiled in water or broth. Today's chefs and housewives are not tired and afraid to take risks in cooking, to make discoveries: now you can also meet fried tukhumbarak or ravioli. Both dishes take patience, great skill and care. It is important to make sure that the dough does not become thick, and that the filling inside is cooked well. Khorezmians serve the dish with sour cream, which makes it more delicious and fragrant. Italians, on the other hand, serve it with soup, greens or seaweed. These delicious meals are one of the signature dishes of the Uzbek and Italian cuisines, prepared with special care. So we advise you not to miss the chance to try tukhumbarak and ravioli when visiting Khorezm and Italy.