Bichak

Bichak Recipe from Afghanistan: A Delicious Pastry Filled with Butternut Squash and Ground Beef

Region / culture: Afghanistan | Preparation time: 1 hour | Cooking time: 40 minutes | Servings: 6

Introduction

Bichak is a delightful and versatile stuffed pastry that has found its way into the hearts and kitchens of many cultures around the world. This recipe offers a glimpse into the art of making Bichak, showcasing a variety of fillings ranging from savory meat and squash to sweet cheese and jam. The process involves creating a soft, pliable dough that is then filled, folded into charming tricorner shapes, and baked to perfection. Whether you're a seasoned baker or new to the culinary scene, this Bichak recipe promises a rewarding and delicious experience.

History

The origins of Bichak can be traced back to the Middle East and Central Asia, where it has been a traditional pastry for centuries. Over time, it spread to various parts of the world, each region adding its own twist to the fillings and dough. Bichak is celebrated for its versatility and has been adapted to suit local tastes and ingredients, making it a beloved dish in numerous cultures. This recipe pays homage to the rich history of Bichak, offering a variety of fillings that reflect its diverse culinary journey.

Ingredients

Dough

1.5 cups warm water
1 tsp sugar
1 packet (0.25 oz, 7 g) dry yeast
3.5 cups flour
3 tbsp corn oil
1 egg, separated
1 egg yolk, beaten with 0.5 tsp corn oil

Squash, calabaza, or pumpkin stuffing

0.25 cup corn oil
2 medium onions (2 cups), chopped
1 cup hot water
0.25 tsp salt
2 tbsp sugar
1 lb (454 g) butternut squash, calabaza, or pumpkin

Meat stuffing

2 tbsp corn oil
3 medium onions (2 cups), chopped
1 lb (454 g) ground beef or lamb
0.5 tsp salt, or to taste
0.25 tsp pepper, peeled and cut into 0.5-inch pieces

Cheese stuffing

1 lb (454 g) farmer's cheese
1 egg yolk, beaten
3 tbsp sugar
0.5 tsp ground cinnamon

Jam stuffing

1 cup strawberry, grape or prune jam (lekach)
2 tbsp bread crumbs

How to prepare

Squash, calabaza, or pumpkin stuffing

Heat oil in a pan, add onions, and sauté over medium heat until onions turn golden.
Add water, salt, sugar, and squash or calabaza or pumpkin and bring to a boil.
Cover the pan and cook over low heat for about 20 minutes until the squash / calabaza / pumpkin becomes soft and disintegrates.
Stir occasionally to mash the contents.
Continue cooking uncovered for the last few minutes to evaporate all the liquid and create a thick jam.
The mash should still be moist.

Meat stuffing

Heat oil in a skillet and lightly brown the onions over medium heat.
Add the meat, salt, and pepper and stir-fry for 5 minutes, ensuring that the liquid has evaporated and the mixture is dry.
Allow it to cool.

Cheese stuffing

Mix all the ingredients together.
Set it aside.

Jam stuffing

Mix the jam and crumbs together.
Set it aside.

Prepare tricorners

Mix 0.5 cup of warm water, sugar, and yeast together and let it proof in a warm place until the mixture foams, about 10 minutes.
Make a well in the flour, add the yeast mixture, oil, and 1 egg white, and stir them into the flour.
Add the remaining water, or enough water to prepare a soft dough.
Knead for several minutes and roll it into a ball.
Lightly oil the top and leave the dough in the mixing bowl.
Cover the bowl with foil or a towel and let it rise for 45 minutes to 1 hour.
Punch down the dough ball.
Pull off about 0.5 cup of dough and roll it into a slightly flattened ball.
Prepare 6 balls.
On a well-floured board, roll out each ball, one at a time, to a 12" pancake.
Using an empty can or a 3" diameter cookie cutter, cut out circles in the pancake.
Put 1 tbsp of the desired stuffing or a variety of stuffings in the center of each circle.
Fold over the right and left sides of the circle to meet in the center and bring up the bottom to cover the stuffing.
Pinch the ends together to form tricorner pastries and seal in the contents.
Brush the tops of the bichak with egg yolk.
Line a baking pan or cookie sheet with lightly oiled aluminum foil.
Place the tricorners on the foil and bake in a preheated 350°F (177°C) oven for about 40 minutes, or until browned.
Serve warm.

Variations

Feel free to experiment with the fillings based on your taste preferences and dietary needs. Some popular variations include spinach and feta cheese, potato and onion, or even sweet fillings like apple cinnamon or chocolate.

Notes

Cool bichak, store in plastic bags, and freeze. To serve, thaw out frozen bichak for 0.5 hour and heat in preheated 350°F (177°C) oven for 5-10 minutes.

Cooking Tips & Tricks

To ensure your Bichak turns out perfectly, consider the following tips and tricks:

- When preparing the dough, make sure the water is warm, not hot, to activate the yeast without killing it.

- Allow the dough to rise in a warm, draft-free area to ensure it doubles in size for the best texture.

- Be generous with flour when rolling out the dough to prevent sticking, but avoid adding too much, as it can make the dough tough.

- When filling the pastries, don’t overfill them to prevent the filling from leaking out during baking.

- Seal the edges of the Bichak well to keep the filling inside during the baking process.

Serving Suggestions

Bichak can be served as a standalone snack or paired with a light salad for a complete meal. It's perfect for breakfast, lunch, or as a festive addition to holiday tables. Serve warm to enjoy the full flavor and texture of the pastry.

Cooking Techniques

The key technique in making Bichak is the folding and sealing of the dough to create the signature tricorner shape. This requires a gentle yet firm touch to ensure the fillings are securely enclosed. Baking at the right temperature is crucial for achieving a golden brown and crispy exterior while keeping the inside moist and flavorful.

Ingredient Substitutions

For a healthier version, whole wheat flour can be used in place of all-purpose flour. Olive oil can replace corn oil for a different flavor profile. Vegan fillings can be made using plant-based cheeses and meat substitutes.

Make Ahead Tips

Bichak can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. Alternatively, they can be baked and then frozen for up to a month. Simply reheat in the oven for a quick and delicious meal.

Presentation Ideas

Serve Bichak on a platter garnished with fresh herbs or a dusting of powdered sugar for sweet versions. A side of dipping sauce, such as yogurt or tahini for savory Bichak and fruit compote for sweet ones, enhances the flavors.

Pairing Recommendations

Pair savory Bichak with a light, crisp white wine or a refreshing beer. Sweet Bichak goes well with dessert wines or a cup of strong coffee or tea.

Storage and Reheating Instructions

Store leftover Bichak in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes or until heated through. Do not microwave, as it can make the pastry soggy.

Nutrition Information

Calories per serving

A single serving of Bichak ranges from 200 to 400 calories, depending on the filling. The cheese and meat-filled versions are on the higher end of the calorie range, while the squash and jam-filled Bichak are on the lower end.

Carbohydrates

Each serving of Bichak, depending on the filling, contains approximately 30-50 grams of carbohydrates. The dough is the primary source of carbs, while the amount in the fillings varies based on the ingredients used. Squash and jam fillings will contribute more carbohydrates due to their natural sugars.

Fats

The fat content in Bichak varies with the choice of filling. The dough itself contains a moderate amount of fat from the corn oil, contributing to its tender texture. Meat and cheese fillings will increase the fat content, with each serving containing approximately 10-20 grams of fat, primarily from the lamb and farmer's cheese.

Proteins

Bichak is a good source of protein, especially when filled with lamb or cheese. Each serving can provide between 10-20 grams of protein, making it a satisfying option for a meal or hearty snack. The protein content will be lower in squash and jam-filled Bichak.

Vitamins and minerals

The vitamins and minerals in Bichak vary based on the fillings. Pumpkin and squash fillings are rich in vitamins A and C, as well as fiber. Lamb is a good source of B vitamins, iron, and zinc. Cheese contributes calcium and vitamin D. Each variation of Bichak offers its own set of nutritional benefits.

Alergens

Common allergens in Bichak include gluten (from the flour), dairy (from the cheese), and eggs. Those with dietary restrictions should take note of these ingredients. The recipe can be adapted to use gluten-free flour or dairy-free cheese alternatives to accommodate allergies.

Summary

Bichak is a nutritionally diverse dish, offering a range of carbohydrates, proteins, fats, vitamins, and minerals. The nutritional content varies widely based on the chosen fillings, allowing for customization based on dietary needs and preferences.

Summary

This Bichak recipe offers a delightful exploration into the world of stuffed pastries, with a variety of fillings to suit any taste. From its rich history to the nutritional information and cooking tips, this guide provides everything you need to create delicious Bichak at home. Whether you stick to traditional fillings or experiment with your own, Bichak is sure to become a cherished dish in your culinary repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for bichak. It was a warm summer day, and I was visiting my friend Maria in her quaint little village nestled in the rolling hills of Armenia. As we sat in her cozy kitchen sipping on freshly brewed Armenian coffee, Maria suddenly pulled out a faded, weathered piece of paper from a drawer and handed it to me.

"Here," she said with a mischievous twinkle in her eye. "This is my grandmother's secret recipe for bichak. It's been passed down through generations in our family, and now I'm sharing it with you."

I eagerly took the paper from her hands and studied the recipe closely. The ingredients were simple - flour, butter, sugar, and a touch of cinnamon - but the method of preparation was intricate and detailed. Maria explained that bichak was a traditional Armenian pastry that was often served during special occasions and celebrations.

I was both excited and daunted by the prospect of making bichak for the first time. Maria reassured me that she would guide me through the process, and together we set to work in her kitchen. As we kneaded the dough, rolled it out, and filled it with the sweet mixture of sugar and cinnamon, Maria shared stories of her childhood and the memories she had of making bichak with her grandmother.

As the bichak baked in the oven, filling the kitchen with a warm, buttery aroma, Maria and I sat back and reminisced about the past. She told me about the time her grandmother had taught her how to make bichak, patiently guiding her through each step until she had perfected the recipe. I could see the love and pride in Maria's eyes as she spoke of her grandmother, and I knew that this recipe held a special place in her heart.

When the bichak emerged from the oven, golden and flaky, Maria cut it into squares and served it to me on a delicate porcelain plate. I took a bite and was immediately transported back to my own childhood, to the times I had spent in my grandmother's kitchen watching her cook and bake with such skill and love.

As I savored the sweet, buttery flavor of the bichak, I felt a deep connection to my Armenian heritage and to the generations of women who had come before me. I knew that this recipe would become a treasured part of my own culinary repertoire, a reminder of the bond I shared with my friend Maria and the traditions we both held dear.

Since that day in Maria's kitchen, I have made bichak many times, always with a sense of reverence and gratitude for the women who came before me and passed down this recipe through the ages. Each time I bake a batch of bichak, I am reminded of the power of food to connect us to our past, to bring us together in shared memories and traditions.

And so, as I sit in my own kitchen now, with the scent of bichak wafting through the air and the memories of Maria and her grandmother close to my heart, I am filled with a sense of joy and contentment. For in this simple pastry lies a world of history and love, a connection to my roots and to the strong, resilient women who have shaped me into the person I am today. And for that, I am eternally grateful.