Erez Komarovski prepares bichek pastries filled with pumpkin and meat (Nimrod Saunders)
In the video: Erez Komarovsky prepares bichak filled with pumpkin and meat
The bichak pastries came to us from the Uzbek kitchen, Bukhari (Uzbek Jewry).
The pastries, which resemble manna ears thanks to their triangular shape, are filled with pumpkin and can be served with a cup of tea in their sweet or salty version, with meat.
In the following recipe, Komarovski roasts the pumpkin in the oven and mixes it with ground meat, lamb fat and cumin seeds for a rich and addictive stuffing that goes well with a glass of alcohol.
We recommend that you serve them at the Purim feast.
More pastry recipes
Bichek Bukhari pastry filled with meat and pumpkin (Photo: Nimrod Saunders)
for the dough
500 grams bread flour
¼ cup olive oil
1 tablespoon white wine vinegar
1 teaspoon of salt
1 teaspoon of sugar
1 warm buckwheat
500 grams of ground beef and a little more fat (lamb)
2 cups baked pumpkin in an oven preheated to 230 degrees until softened
2 cups very finely chopped onion
salt to taste
Generously black pepper
1 teaspoon roasted cumin seeds on a dry pan
Egg yolk diluted with a little water, for brushing
a little salt
Brush to spread on the pastries
For the conversion table click here >
How do you make bichek bukhari pastry?
mix all the ingredients of the dough and knead for 8-10 minutes until the dough is elastic and pleasant (the dough should not be sticky on one side or dry on the other side, so it is important to add water or flour in small amounts according to the feeling to balance if necessary).
2 Transfer the mass to a covered bowl and refrigerate for about two to three hours (for those who are in a hurry, you can start working on the dough half an hour after kneading).
fry the onion in lamb fat or olive oil until just transparent.
Add the meat and spices and fry together.
Chop the baked pumpkin, mix all the filling ingredients, taste.
Season and refrigerate to room temperature.
Assemble the dish
: roll the dough into a sausage, cut into coins (see video) and open into thin circles.
Put a small spoonful of the filling on each circle of dough, and close it in the shape of a manna ear.
Turn each circle over and tighten a little.
heat the oven to 220 degrees.
Brush the pastries with egg yolk diluted with a little water with a pinch of salt, and sprinkle a little breadcrumbs on top.
Bake for 12 minutes or until the pastries are golden and get a nice shade.
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Recipe for pizza with Jerusalem artichoke cream
Homemade pretzels coated in quinoa
A real Turkish hamjoon
Rice pastry and minced meat
Meat Tapada - Turkish pastry
Chiburki stuffed with meat
"Rogalach" is a salty dish filled with meat
Spicy Moroccan cigars
Erez Komarovsky, in collaboration with Sogt
Recipes for a family meal