Bishak (Bukharian Pumpkin Pastry)

cook time:

4 hr 0 min

total time:

4 hr 0 min

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In theme with our triangular-shaped goodies for Purim, I have something special for you all – Bishak, a Buharian Baked Pumpkin Pastry. These savory baked pumpkin pastries, known as kadoo bishak, are a specialty of Bukharian Jews. Soft dough filled with pumpkin, onion, garlic, and spices. They are so delicious that I simply don’t understand how they are not the number one star of the fall season. Bishak is traditionally served as an appetizer or a snack. There are many varieties of bishak, ones made with meat and others with cheese, but so far, the pumpkin-filled ones are my favorites! Bonus: They are vegan, which makes me even more excited. You have to try them. Make a batch for your family and friends. I promise they will shovel them down in no time!

Ingredients

For the dough:

  • 500 gr flour
  • 260 ml water
  • 85 ml canola oil
  • 20 gr sugar
  • 7 gr salt
  • 7 gr dry yeast

Ingredients

For the filling:

  • 1 ½ butternut squash
  • 1 onion
  • 1 clove garlic
  • 10 gr salt
  • 10 gr black pepper
  • 5 gr Ras el Hanut spice (can be replaced with Garam Masala)
  • Canola oil

Ingredients

For the coating:

  • 1 egg yolk
  • Sip of heavy cream

Ingredients

For the dough:

  • 500 gr flour
  • 260 ml water
  • 85 ml canola oil
  • 20 gr sugar
  • 7 gr salt
  • 7 gr dry yeast

Ingredients

For the filling:

  • 1 ½ butternut squash
  • 1 onion
  • 1 clove garlic
  • 10 gr salt
  • 10 gr black pepper
  • 5 gr Ras el Hanut spice (can be replaced with Garam Masala)
  • Canola oil

Ingredients

For the coating:

  • 1 egg yolk
  • Sip of heavy cream

Ingredients

For the dough:

  • 500 gr flour
  • 260 ml water
  • 85 ml canola oil
  • 20 gr sugar
  • 7 gr salt
  • 7 gr dry yeast

Ingredients

For the filling:

  • 1 ½ butternut squash
  • 1 onion
  • 1 clove garlic
  • 10 gr salt
  • 10 gr black pepper
  • 5 gr Ras el Hanut spice (can be replaced with Garam Masala)
  • Canola oil

Ingredients

For the coating:

  • 1 egg yolk
  • Sip of heavy cream
Equipment

Knife
Cutting board
Baking sheet
Parchment paper
Bowl
Towel
Scale
Rolling Pin
Pastry brush

Lets Start Cooking!

step 1

First, we’ll make the filling so it will be cold once stuffed in the dough. Preheat the oven to 390°F or 200°C.

step 2

Cut the butternut squash into cubes. Chop the onion and garlic into small pieces.

step 3

Spread them on a baking sheet with spices and oil.

step 4

Bake for about 30-40 minutes until soft and caramelized a little bit.

step 5

In the meantime, prepare the dough.

step 6

In a bowl, mix flour, yeast, and sugar.

step 7

Add the oil and water and start mixing.

step 8

Once all the ingredients come together into a cohesive dough, add the salt.

step 9

After the salt has been incorporated into the dough, move to a working surface and knead for about 8-10 minutes until you get a smooth and sexy dough.

step 10

Round the dough and let it rest in a bowl, covered with a towel, until doubled in size.

step 11

Take the pumpkin out of the oven and smash them into a semi-homogeneous paste.

step 12

Once the dough has doubled in size, deflate it and divide it into 50 gr pieces.

step 13

Round each piece into a tight ball and let them rest covered with a towel for 10-15 minutes.

step 14

Using a rolling pin, open each ball into a circle shape, about 1/2 cm thickness.

step 15

Place a generous spoon of the pumpkin filling in the center of the dough.

step 16

Close the dough into a triangle shape, and make sure you tighten the edges properly.

step 17

Brush with egg yolk+ a sip of heavy cream. If you want to keep it 100% vegan- brush with canola oil. Spread nigella seeds on top.

step 18

Bake the dough (at 390°F or 200°C) for 25-30 minutes.

step 19

Remove from the oven and eat while still hot! They are so delicious, YO!

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