Boraki

4 servings

50 minutes

Boraki is a traditional Armenian dish that embodies the coziness of home cooking and the richness of Eastern spices. These appetizing products made from thin dough are filled with aromatic minced meat mixed with onions and spices, featuring a tender texture and rich flavor. They are boiled in broth and then fried to a golden crust, making them especially juicy and delicious. The origins of boraki trace back deep into Armenian gastronomy, where they served as festive and everyday treats. They are traditionally served with a sauce made from matzoni and garlic, adding spiciness that harmoniously complements the flavor. Boraki are perfect for family dinners or festive gatherings, filling the atmosphere with warmth and hospitality of traditional Armenian cuisine.

Energy value per serving

• Calories: 613.6
• Proteins: 22.9g
• Fats: 36.7g
• Carbohydrates: 49.9g

Ingredients

• Wheat flour: 1.5 glass
• Chicken egg: 1 pc
• Meat broth: 1.5 glass
• Melted butter: 100 g
• Beef: 300 g
• Onion: 2 pc
• Dried basil: 1 tsp
• Ground black pepper: 0.5 tsp
• Salt: to taste
• Sweet paprika: 1 tsp

Cooking steps

1. Sift the flour into a mound, make a well in the center, and add slightly beaten egg and a little water (about 1/3 cup). Add salt and knead the dough. It should not stick to your hands but remain soft.

   Required ingredients:

   • Wheat flour: 1.5 glass
   • Chicken egg: 1 piece
   • Salt:  to taste

2. Cover the dough with plastic wrap and let it sit for 30 minutes at room temperature.

3. At this time, fry the finely chopped onion in a pan heated with 60 grams of melted butter.

   Required ingredients:

   • Onion: 2 pieces
   • Melted butter: 100 g

4. Pass the meat through a meat grinder and add it to the onion. Add spices, salt, increase the heat, and fry everything until cooked, stirring.

   Required ingredients:

   • Beef: 300 g
   • Dried basil: 1 teaspoon
   • Ground black pepper: 0.5 teaspoon
   • Salt:  to taste
   • Sweet paprika: 1 teaspoon

5. Knead the dough again and roll it out into a thin layer 1.5–2 mm thick. Cut into squares of 5x6 cm. Roll each rectangle into a cylinder shape and pinch the edge and bottom.

6. Stuff the prepared cups with minced meat.

7. Place the boraki bottom side down in a suitably sized pot (do not press them together to avoid sticking), pour boiling broth over them (leave about 10-15 mm of dough uncovered by broth on top), cover with a lid, and cook on medium heat for 10 minutes.

   Required ingredients:

   • Meat broth: 1.5 glass

8. Then carefully transfer the boraki to a sieve. Heat the pan with the remaining melted butter and fry the boraki until golden brown.

   Required ingredients:

   • Melted butter: 100 g

9. Place the ready boraks on a plate, drizzle with a sauce made of matsoni and garlic, and garnish with greens.