Boraki (Armenian dumplings)
Description
The dish is prepared without unnecessary complications. Traditional Armenian dumplings called boraki are open-ended cylinders made of thin dough with sautéed filling inside. Preparation: Knead a stiff dough from flour, egg, and water. Roll the dough to a thickness of about 2–3 mm and cut it into rectangles measuring 5×6 cm. Mix all the filling ingredients in a bowl. Heat vegetable oil in a skillet and sauté the filling. Let it cool. Place the filling onto the dough rectangles and roll them into cylinders, leaving about 1 cm of space at each end. Place the cylinders upright, open side up, into an enameled pot. Add 1–1.5 cups of broth, cover with a lid, and simmer over low heat until partially cooked. Heat oil in a skillet. Remove the boraki, let the broth drain off, and fry in oil until golden brown. Serve hot.