YOU WILL NEED:
- 1 recipe ajin (Middle Eastern Yeast Dough)
- About 2 cups bichak filling (recipes follow)
- Glaze
- Poppy seeds for sprinkling (optional)
AJIN:
- 4 cups flour
- 2 Tablespoons vegetable oil
- 2 Tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups water, or enough to make a soft dough
- ¼ pound butter, at room temperature
Bichak Filling
PUMPKIN FILLING (Kadoo):
- 1/4 cup vegetable oil
- 2 medium yellow onions, halved and sliced
- 1 1/2 pounds pumpkin or winter squash, peeled and chopped
- 1/2 cup water
- 2-3 tablespoons cumin seeds, 2 tablespoons sugar, or 1/4 teaspoon red chilli flakes
- About 1/2 teaspoon kosher salt
HOW TO:
Bring to a boil, cover, reduce the heat, and simmer until the pumpkin is very tender, about 20mins. Uncover and cook until the liquid evaporates and the mixture thickens. Let cool. This is not a smooth mixture.
Preheat the oven to 190°c / 375°f. Line 2 large baking sheets with parchment paper or lightly grease.
Divide the dough into 1 1/2 inch balls (about 2 ounces). On an oiled / floured surface, roll each ball into a 4 inch round about 1/8 inch thick.
Incorporate about a teaspoon of butter into the dough circle, pushing and kneading it in but maintaining the circle.
Place heaping tablespoonful of filling n the center of each round.
Gather the edges from 3 sides and ring together toward the center to form a triangle, pinching the edges to seal.
Place about 2 inches apart on the prepared sheets.
Glaze and, if using, sprinkle with poppy seeds. Prick with the tines of a fork to vent the steam.
Bake until golden brown, about 20 mins. Serve warm or at room temperature.
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