{{Short description|Armenian cuisine}} {{Infobox food | name = | name_lang = | name_italics = | image = Boraki - Armenian dumplings.jpg | image_upright = | image_alt = | caption = | alternative_name = ''Alboraki''<br>''Tatar-boraki'' | type = | course = Main course | place_of_origin = Armenia | region = Armenian highlands | associated_cuisine = Armenian cuisine | creator = | year = | mintime = | maxtime = | served = Hot | main_ingredient = Dough, minced meat (usually beef), onions, herbs, spices | minor_ingredient = | variations = Dough-only boraki | serving_size = | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | module = | cookbook = | commons = | other = | no_recipes = }}
'''Boraki''' ({{langx|hy|բորակի}}, {{IPA|hy|bɔɾɑˈki}}), also known as '''alboraki''' ({{langx|hy|ալբորակի}}) and '''tatar-boraki''' ({{langx|hy|թաթար-բորակի}}), is a traditional Armenian dish made with minced meat, onions, and various spices, wrapped in layers of dough.<ref name="ArmenianSovietEncyclopedia">{{cite book|title=Armenian Soviet Encyclopedia|language=hy|page=528}}</ref><ref>{{cite book|title=Արդի հայերենի բացատրական բառարան|language=hy|author-first=Eduard|author-last=Aghayan|trans-title=Explanatory Dictionary of Modern Armenian|author-link=Eduard Aghayan|year=1976|location=Yerevan, Armenia|publisher=Hayastan Publishing House}}<blockquote>Բորակի, խմորի շերտերի մեջ փաթաթած մսի, սոխի և զանազան համեմունքների խճողակով պատրաստվող կերակրատեսակ (պելմենի):<br><br>Boraki – a dish made with a filling of meat, onion, and various spices, wrapped in layers of dough (pelmeni).</blockquote></ref><ref>{{cite book|title=Հայոց լեզվի հոմանիշների բացատրական բառարան [Explanatory Dictionary of Armenian Synonyms]|publisher=Yerevan State University|author=Ashot Sukiasyan|location=Yerevan, Armenia|year=2009}}<blockquote>Բորակի, Ալբորակի, թաթարբորակի (խմորի շերտերի մեջ փաթաթած մսի, սոխի և զանազան համեմունքների խճողակով պատրաստվող հայկական կերակրատեսակ):<br><br>Boraki, Alboraki, Tatarboraki – a traditional Armenian dish made with a filling of meat, onion, and various spices, wrapped in layers of dough.</blockquote></ref> It is a common dish among Armenians and is widespread throughout nearly the entire territory of Armenia.<ref name="ArmenianSovietEncyclopedia"/><ref>{{cite book|title=Հայկական խոհանոցի բառարան [Dictionary of Armenian Cuisine]|author-first1=Vahagn|author-last1=Adamyan|author-first2=Jasmine|author-last2=Babayan|language=hy|location=Yerevan, Armenia|year=2015|page=8}}<blockquote>ԱԼԲՈՐԱԿԻ, Հայոց մեջ տարածված ուտեստ, որը պատրաստում են Բարեկենդանին: Խմորը տրորել, բացել, եռանկյունաձեւ կտրտել, եփել եռացրած յուղի մեջ: Ուտել մեղրով։<br><br>Alboraki – a traditional Armenian dish commonly prepared during Barekendan (the Armenian Carnival before Lent). The dough is kneaded, rolled out, cut into triangles, and fried in hot oil. It is eaten with honey.</blockquote></ref>
==Description== Boraki are typically cylindrical in shape, with an open top that reveals the filling.<ref name="pokhlyobkin">{{cite book|title=О кулинарии от А до Я [About Cooking from A to Z]|date=1988|language=ru|author=William Pokhlyobkin|quote=}}</ref><ref name="pokhlyobkin2"/> The minced meat mixture is usually pre-cooked before assembling the dish.<ref name="pokhlyobkin"/><ref name="pokhlyobkin2">{{cite book|title=The Ethnic Cuisines of our Peoples|publisher=Light and Food Industry|date=1978|language=ru|author=William Pokhlyobkin|quote=}}</ref> The filled dough pieces are placed vertically in a pot, a small amount of broth is added, and they are simmered over low heat.<ref name="pokhlyobkin"/> Once cooked, the boraki are often pan-fried until a golden crust forms.<ref name="pokhlyobkin"/>
The dough is made from flour, egg, and water.<ref name="pokhlyobkin2"/> The filling typically consists of beef (though other meats may be used), onion, pepper, and fresh herbs.<ref name="pokhlyobkin2"/> The finished dish is traditionally served with matzoon mixed with minced garlic.<ref name="pokhlyobkin"/><ref name="pokhlyobkin2"/>
==Variations== ===Meat boraki=== To prepare the dough, sifted flour is shaped into a mound with a well in the center, into which salt, eggs, and water are added.<ref name="piruzyan"/> The dough is kneaded until smooth, rolled out into a thin sheet, and cut into 5–6 cm squares or round pieces, which are dusted with flour.<ref name="piruzyan">{{cite book|last=Piruzyan|first=Aram S.|author-link=Aram Piruzyan|title=Армянская кулинария|trans-title=Armenian Cooking|language=Russian|publisher=Gostorgizdat|place=Moscow|date=1960|page=98}}</ref><ref name="pokhlyobkin2"/> thumb|Boraki The meat and onion are ground, mixed with salt, pepper, and herbs, and lightly fried.<ref name="piruzyan"/> A small amount of the filling is placed in the center of each dough piece, and the edges are pinched together so that the filling remains visible in the center.<ref name="piruzyan"/><ref name="pokhlyobkin2"/>
The prepared boraki are placed in a pot with a small amount of broth, covered, and simmered until done.<ref name="piruzyan"/><ref name="pokhlyobkin2"/> After cooking, they are removed, allowed to drain, and then fried in a pan until golden.<ref name="piruzyan"/><ref name="pokhlyobkin2"/>
===Dough-only boraki=== For this variation, sifted flour is combined with salt, eggs, and water to make a dough, which is then rolled out thinly and cut into strips, and then into small square pieces.<ref name="piruzyan"/>
These dough pieces are boiled in salted water until they float to the surface.<ref name="piruzyan"/> After boiling, they are drained, plated, and served with melted butter or sour cream.<ref name="piruzyan"/>
==References== {{reflist|2}}
==External links== * {{Commons category-inline|Boraki}}
{{Armenian cuisine}}
Category:Armenian cuisine Category:Dumplings