Bread
Boruk
بوروک
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 30 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Provincial
- Serving
- 70 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- dough 120 g
- local filling ingredients 120 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Combine the flour and dry ingredients; gradually add the listed liquid until a dough forms.
Knead until reasonably smooth and elastic.
Cover and rest the dough briefly.
Divide the dough, add the filling, and shape the pieces.
Cook on a hot saj or griddle, turning as needed.
Cool on a clean cloth or rack and serve fresh.
Cook's notes
Add water gradually because different flours absorb differently; keep the dough appropriately soft or moist for the bread style. The baking surface or oven should be fully preheated.
Background
This item is associated with Golestan and its Turkmen, Persian-speaking, and other communities, where rice, meat, dairy, and one-pot dishes are prominent.
Nutrition
| Energy | 220 kcal |
|---|---|
| Protein | 5 g |
| Fat | 8 g |
| Carbohydrate | 32 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0315 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods