Tushbera / Barak po-Khujandski (Tajik Dumplings in Clear Chickpea & Mint Broth) – Authentic Tajikistan Recipe
From historic Khujand in the Fergana Valley: tender dumplings swimming in a clear chickpea and mint broth.
- Country of Origin
- 🇹🇯 Tajikistan (Central Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Hand-folded meat or herb dumplings, Cooked chickpeas, Diced carrots and sour cream, Dried and fresh mint, Cumin
Ingredients for Tushbera / Barak po-Khujandski (Tajik Dumplings in Clear Chickpea & Mint Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) hand-folded meat or herb dumplings, prepped into bite-sized pieces
- 1.5 cups cooked chickpeas, washed and trimmed
- 1 cup diced carrots and sour cream
- 1 medium onion and 3 cloves garlic, finely minced with dried and fresh mint
- 1.5 tbsp traditional Tajikistan seasoning (cumin, black pepper, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash hand-folded meat or herb dumplings and mix in a bowl with dried and fresh mint, cumin, black pepper, cilantro, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with cooked chickpeas into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon diced carrots and sour cream generously over the top and serve warm.