Bukharian Pumpkin Bichak

Bukharian Pumpkin Bichak

Bichak is a thin filled pastry, and in Israel it is especially associated with sweetish pumpkin and onion. It belongs to the family of Central Asian pastries; the Bukharian version is served as a snack or starter, and sometimes the filling includes spinach or meat.

Prep time: 50 minutes · Rest: 30 minutes · Baking: 30 minutes · Yield: 16 · Difficulty: medium

Draw the water out of the pumpkin

Wet pumpkin softens the dough. Salt it lightly, wait 15 minutes and squeeze. The filling goes in cold; a hot filling melts the fat and makes the pastries harder to seal.

Ingredients (for 16 pieces)

• 600 grams white flour
• 280–320 ml water, 10 grams salt
• 120 ml neutral oil, half for the dough and half for brushing
• 1 kg pumpkin or butternut squash, coarsely grated
• 300 grams chopped onion
• 30 grams sugar, 1 teaspoon cumin, black pepper and salt
• An egg for brushing and 30 grams sesame seeds

Choosing ingredients and substitutes

Butternut squash is less watery, and Tripolitanian pumpkin is more delicate; both are available in Israel. You can skip the sugar if the pumpkin is sweet. Store-bought puff pastry is an Israeli shortcut, but it does not give you the thin original dough.

Method

1. Knead the flour, water, salt and 60 ml oil for 8 minutes. Cover and rest for 30 minutes.
2. Salt the pumpkin, wait 15 minutes and squeeze. Mix with the onion, sugar and spices.
3. Divide the dough into 16 and roll out into thin rounds 16 cm across.
4. Place filling on each, fold into a half-moon and press to seal. Arrange on baking paper, brush with oil and egg and sprinkle with sesame.
5. Bake at 200°C (390°F) for 25–30 minutes until golden with a crisp bottom.

Nutrition facts and calorie estimate

Variations and tips

• If the pastry opens, leave the edges clear of filling and press them with a fork.
• You can freeze the baked pastries for up to a month and reheat at 180°C (355°F).
• Pumpkin cut into small cubes gives a more traditional texture but needs full baking.

Summary

A successful bichak needs a cold, relatively dry filling and thin dough. One piece is about 250 calories. For a meat pastry, see goshtgizhda. Back to all Bukharian recipes.