Top food blogs

Tuesday, July 19, 2011

Pishloqli ko'k barak (Spinach and cottage cheese dumplings)

This recipe is great for vegetarians. Cottage cheese and spinach makes this dish nutritious and full of proteins. Use fresh, home made cottage cheese and fresh spinach for the filling.
Dough is same as for "Yumurtabarak" (
For the filling
50 grams of butter
1 medium sized onion, peeled and chopped
A big bunch of spinach
150 grams of cottage cheese (pishkloq)
A pinch of fresh ground pepper
Salt to taste
Sour cream for serving
Prepare the dough:Slightly beat up egg and water, add in salt, mix well. Gradually add in flour until you will shape medium hard dough. Cover and let it rest for 15 min. While the dough is resting, prepare the filling. Melt butter in pan and fry onions until transparent, add in chopped spinach and continue frying until spinach is finely cooked and all juices are evaporated.

Finely grate cottage cheese, add in salt and pepperand mix well with fried spinach. Set aside.

Roll up the dough in big circle. Cut round shapes with a help of some small bowl or with round cutter. If it is hard to roll out all the dough, just divide the dough in small portions and roll up each piece separately.

Put 1 tbsp of filling in the middle and finely pinch edges. Pinch out all of dumplings.

Cook dumplings in hard boiling water until they fill float to the surface. (Cook approximately 10-15 dumplings at once, or they will stick to each other)

Can be served with or without soup.

If you want to serve it with soup, place 4-5 dumplings in individual bowls and pour over 1 ladle of boiling water,where we cooked our dumplings and top with sour cream.
Mmmm, yummy! Enjoy!
Yoqimli ishtaha!!!


  1. Yummy!!! I used to cook it in Uzbekistan. But in our region (Khorezm - where the "Tuhum barak" is most popular) we add some eggs to the filling. And we call it "Ko'k barak".

  2. Makush, my parents are also from Khorezm region, and actually "Ko'k barak" is made without cottage cheese and yes-some eggs are added to it. I slightly changed the recipe and added cottage cheese to the filling, that's why I called it "Pishloqli ko'k barak".

  3. Oops, it seemed to me the title was like "Ismaloqli tuhum barak(?)" or smth with eggs. But I like your way more than other one:) This way easier to make even for beginners.

    P.S. Also happy to hear that you are daughter of Khorezmians !!!

  4. Makush dear, I am also happy to have you in here!