Kadoo Bichak

Kadoo Bichak Recipe - Traditional Afghan Vegetarian Food

Region / culture: Afghanistan | Preparation time: 1 hour 10 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Kadoo Bichak is a delicious Afghan dumpling dish filled with a savory pumpkin and onion mixture. These dumplings are perfect for a comforting meal or as a unique appetizer for a special occasion.

History

Kadoo Bichak has been a traditional Afghan dish for generations, often enjoyed during special celebrations and gatherings. The combination of pumpkin and onions creates a flavorful and hearty filling that is loved by many.

Ingredients

Dough

1 package (7 g) of dry yeast or 2 oz of fresh yeast
1 cup of warm water
4 cups of flour
1 tsp of salt
1 egg yolk mixed with 1 tbsp of water (egg glaze)

Stuffing

2 lb (907 g) of pumpkin or calabasa, cut into 0.5 inch cubes
1 lb (454 g) of onions, chopped
0.5 tsp of hot red chili flakes

How to prepare

Dissolve the yeast in 0.5 cup of warm water and let it proof for 10 minutes.
Put the flour into a large bowl.
Mix in the salt and yeast mixture and gradually add 0.5 cup of water, or enough to prepare a soft moist dough.
Knead the dough for 5 minutes, sprinkling with flour if necessary to ease handling.
Return the dough to the bowl, cover it with a kitchen towel, and let it rise for 1 hour.
Punch down the dough, which is now ready to prepare the dumplings.
Mix the pumpkin and the onions together in a pan.
Cover and cook over low heat for 0.5 hour or more to reduce the bulk and soften the vegetables.
Considerable liquid may accumulate.
Uncover the pan and cook for 10 minutes more.
Drain the mixture through a metal sieve to pour off all the liquid.
Turn out into a bowl and stir in the chile flakes. Cool.
Roll out the dough into a long sausage shape about 3 inches in diameter.
Pull off 0.33 cup of dough, about 2 oz, and roll this out into a pancake about 4 inches in diameter and 0.25 inch thick.
Put 1 generous tablespoon of the stuffing into the center and fold over the top toward the center.
Then fold the left and right sides over toward the center to shape a closed triangle.
Pinch the folds together to seal.
Paint the top of the dumpling with egg glaze and put it on an oiled baking sheet.
Bake in a 325°F (163°C) oven for 20 minutes to brown the top.
Serve warm.

Variations

You can add ground meat such as lamb or beef to the filling for a heartier version of Kadoo Bichak.
Experiment with different spices such as cumin or coriander to add more flavor to the filling.

Cooking Tips & Tricks

Make sure to drain the pumpkin and onion mixture well to remove excess liquid before filling the dumplings.

- Be sure to seal the dumplings tightly to prevent the filling from leaking out during baking.

- You can customize the level of spiciness by adjusting the amount of hot red chili flakes in the filling.

Serving Suggestions

Serve Kadoo Bichak as a main dish with a side of yogurt or a fresh salad for a complete meal.

Cooking Techniques

Be sure to cook the pumpkin and onions until they are soft and the flavors have melded together.

- Baking the dumplings in the oven ensures a crispy and golden brown exterior.

Ingredient Substitutions

If you can't find fresh yeast, you can use dry yeast instead.

- You can use butternut squash or sweet potatoes as a substitute for pumpkin in the filling.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the dumplings just before baking for a convenient meal option.

Presentation Ideas

Arrange the baked Kadoo Bichak on a platter and garnish with fresh herbs or a drizzle of yogurt for an elegant presentation.

Pairing Recommendations

Serve Kadoo Bichak with a side of Afghan rice pilaf and a refreshing cucumber salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Kadoo Bichak in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Kadoo Bichak contains approximately 250 calories.

Carbohydrates

Each serving of Kadoo Bichak contains approximately 40 grams of carbohydrates.

Fats

Each serving of Kadoo Bichak contains approximately 5 grams of fats.

Proteins

Each serving of Kadoo Bichak contains approximately 8 grams of proteins.

Vitamins and minerals

Kadoo Bichak is a good source of vitamin A, vitamin C, and potassium from the pumpkin filling.

Alergens

This recipe contains gluten from the flour used in the dough. It may also contain eggs if using the egg glaze.

Summary

Kadoo Bichak is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Kadoo Bichak is a flavorful and unique Afghan dish that is sure to impress your family and friends. With a delicious pumpkin and onion filling encased in a tender dough, these dumplings are a true delight for the taste buds. Enjoy this traditional recipe for a special meal or celebration.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day, and I was visiting my friend Fatima in her small village in Afghanistan. As soon as I walked into her kitchen, I was hit with the most amazing aroma. Fatima was standing over a bubbling pot of kadoo bichak, a traditional Afghan dish made with pumpkin and yogurt sauce.

I watched in awe as Fatima skillfully prepared the dish, adding fragrant spices and herbs to the simmering pumpkin. She explained to me that kadoo bichak was a family recipe that had been passed down for generations. I could see the love and care she put into each step of the cooking process, and I knew I had to learn how to make it myself.

Fatima graciously shared her recipe with me, and I made sure to take detailed notes as she guided me through each step. I was amazed at how simple the ingredients were, yet how complex and flavorful the final dish turned out to be. I knew that this recipe would become a staple in my own kitchen, and I couldn't wait to share it with my family and friends back home.

As I continued to experiment with the recipe, I made a few tweaks here and there to suit my own tastes. I added a bit more garlic and ginger for extra flavor, and I played around with different types of yogurt to find the perfect balance of tanginess. Each time I made kadoo bichak, I felt a sense of pride and connection to my Afghan roots.

Over the years, I have shared this recipe with many people, and it has become a beloved favorite among my family and friends. I love seeing the joy on their faces as they take their first bite of the creamy pumpkin and tangy yogurt sauce. It warms my heart to know that I am carrying on a tradition that has been passed down through generations.

I often think back to that summer day in Fatima's kitchen, and how that one recipe sparked a passion for cooking and sharing delicious food with others. I am forever grateful to Fatima for introducing me to kadoo bichak and for inspiring me to explore new flavors and techniques in the kitchen. Cooking has become a way for me to connect with my heritage and create lasting memories with the ones I love. And every time I make kadoo bichak, I am reminded of the power of food to bring people together and create lasting bonds.