Tukhum - dulma
4 servings
60 minutes
Tukhum-dulma is a traditional dish of Uzbek cuisine that combines the tenderness of baked minced meat and the rich flavor of chicken eggs. Its name translates to 'stuffed eggs' and has roots in the gastronomic traditions of Central Asia. Eggs encased in a fragrant meat shell create a harmony of textures: softness inside and an appetizing crust outside. Breadcrumbs give the filling density and a slight crunch, while spices add depth to the flavor. The dish is perfect for both festive tables and cozy family dinners. It is served sliced with fresh vegetables and herbs, creating a visually appealing and nutritious treat.
1
Boil 3 eggs hard.
- Chicken egg: 4 pieces
2
Heat a dry skillet and toast the breadcrumbs (without oil).
- Breadcrumbs: 100 g
3
Cut the meat into pieces and grind it through a meat grinder.
4
Add breadcrumbs, spices, and salt to the minced meat. Knead the mixture well by hand (this affects how well your egg - dolma will hold its shape), but it's best to let the minced meat rest for 2 - 4 hours before cooking.
- Breadcrumbs: 100 g
- Spices: to taste
- Salt: to taste
5
Spread the minced meat on the food foil in a rectangle, wrap 3 eggs in it to make a sausage.
- Chicken egg: 4 pieces
6
Whisk the remaining egg until smooth and brush the sausage with the egg mixture.
- Chicken egg: 4 pieces
7
Place the roll in an oven preheated to 240* and bake for 5 minutes, then reduce the temperature to 180* and bake the roll for another 30-40 minutes until the crust turns a rich brown color.