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Bishak (Buharian Baked Pumpkin Pastry)

So excited to continue our baked PUMPKINS goods series with this wonderful pastry- Bishak. 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 to 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

5 gr Ras el Hanut spice (can be replaced with Garam Masala)


For the filling-

1-2 butternut squash

1 onion

1 garlic clove

10 gr salt

10 gr black pepper

5 gr Ras el Hanut spice (can be replaced with Garam Masala)

Canola oil


Method:

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


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



- Spread them on a baking sheet with spices and oil.



- Bake for about 30-40 min until soft and carmelized a little bit.


- In the meantime- prepare the dough.


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



- Add the oil and water and start mixing.



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


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


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



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



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


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



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


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



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



- 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.


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


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



- YASSS.


BenGingi.





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