BICHAK Bukharan tUrnovers


  1. 1 recipe ajin (Middle Eastern Yeast Dough)
  2. About 2 cups bichak filling (recipes follow)
  3. Glaze
  4. Poppy seeds for sprinkling (optional)


  • 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


  • 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


For the ajin; Mix everything except the butter together, knead a bit for smoothness. Then cover and rest the dough for three hours.

For the filling; In a large pot, heat the oil over medium heat. Add the onions and sauté until golden, about 20 mins.

Add the pumpkin / squash, water, cumin, and salt.

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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