📝 About This Recipe
A cornerstone of Bukharan Jewish hospitality, Bichak are delightful crescent-shaped turnovers that bridge the silk road flavors of Central Asia with kosher culinary traditions. These hand-pies feature a thin, crisp dough enveloping either a sweet-savory pumpkin filling or a robust, cumin-scented meat mixture. Traditionally baked in a clay oven but perfected here for your home kitchen, they offer a comforting crunch followed by a burst of aromatic spices.
🥗 Ingredients
The Versatile Dough
- 4 cups All-purpose flour (sifted)
- 1 cup Warm water
- 1/2 cup Vegetable oil (plus extra for brushing)
- 1 teaspoon Salt
- 1 large Egg (for egg wash)
Savory Pumpkin Filling
- 3 cups Butternut squash or pumpkin (peeled and finely diced into 1/4 inch cubes)
- 1 large Yellow onion (finely minced)
- 1 teaspoon Sugar (to enhance pumpkin sweetness)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Salt
Spiced Meat Filling
- 1 pound Ground beef or lamb (20% fat content is ideal for juiciness)
- 2 medium Yellow onions (very finely chopped)
- 1.5 teaspoons Ground cumin
- 1/2 teaspoon Ground coriander
- to taste Salt and Pepper
Garnish
- 2 tablespoons Nigella seeds or Black Sesame seeds (for topping)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the warm water and vegetable oil.
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2
Mix by hand or with a wooden spoon until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
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3
While the dough rests, prepare your chosen filling. For the Pumpkin filling: Mix the diced squash, minced onion, sugar, cumin, salt, and pepper in a bowl. Do not pre-cook; they will steam inside the dough.
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4
For the Meat filling: Combine ground meat, finely chopped onions, cumin, coriander, salt, and pepper. Mix thoroughly by hand to ensure the spices are evenly distributed.
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5
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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6
Divide the rested dough into 24 equal-sized balls (roughly the size of a walnut).
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7
On a lightly floured surface, roll each ball into a thin circle about 4-5 inches in diameter. The dough should be thin enough to be slightly translucent.
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8
Place approximately 1.5 to 2 tablespoons of filling in the center of each circle.
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9
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal. For a traditional look, you can crimp the edges with a fork or use a 'rope' pinch.
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10
Place the bichak on the prepared baking sheets, leaving an inch of space between them.
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11
Beat the egg with a teaspoon of water. Brush the tops of each turnover generously with the egg wash.
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12
Sprinkle the tops with nigella seeds or black sesame seeds for an authentic finish.
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13
Bake for 25-30 minutes, or until the pastry is a deep golden brown and the bottoms are crisp.
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14
Remove from the oven and let them rest for 5 minutes before serving. This allows the juices inside to settle.
💡 Chef's Tips
For the pumpkin version, ensure the dice is very small (1/4 inch) so the squash softens completely during the bake. If the meat is very lean, add a tablespoon of oil to the filling to keep it moist. Do not overstuff the turnovers, or they may burst and leak juices onto the baking sheet. You can freeze these raw; simply bake from frozen and add 10 minutes to the cooking time. For an extra-crispy crust, some Bukharan cooks brush the finished hot bichak with a tiny bit of cold water immediately after removing them from the oven.
🍽️ Serving Suggestions
Serve warm with a side of spicy 'Adjika' or 'Schug' (hot pepper relish) for a kick. Pair with a bowl of hot 'Shorpa' (meat and vegetable soup) for a full Bukharan meal. Enjoy as a snack with a pot of green tea, as is customary in Central Asian tea houses. Serve with a side of fresh tomato and onion salad (Achichuk) to cut through the richness. A dollop of non-dairy sour cream (to keep it Kosher) works beautifully with the pumpkin version.