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Bishak (Buharian Pumpkin Pastry)

cook:

4 h

0.0

(1)

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 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!

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Picture for Bishak (Buharian Pumpkin Pastry)

US

original

metric

Ingredients

For the dough

flour

500 gr flour

water

260 ml water

canola oil

85 ml canola oil

sugar

20 gr sugar

salt

7 gr salt

dry yeast

7 gr dry yeast

For the filling

butternut squash

1 ½ butternut squash

onion

1 onion

garlic

1 clove garlic

salt

10 gr salt

black pepper

10 gr black pepper

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

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

Canola oil

Canola oil

For the coating

egg yolk

1 egg yolk

Sip of heavy cream

Sip of heavy cream

Directions

Step 1

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

Step 2

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

butternut squash

1 ½ butternut squash

onion

1 onion

Knife

Knife

Cutting board

Cutting board

Step 3

Spread them on a baking sheet with spices and oil.

salt

10 gr salt

black pepper

10 gr black pepper

Canola oil

Canola oil

Baking sheet

Baking sheet

Parchment paper

Parchment paper

Step 4

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

Step 5

In the meantime- prepare the dough.

Step 6

In a bowl mix flour, yeast, and sugar.

flour

500 gr flour

dry yeast

7 gr dry yeast

sugar

20 gr sugar

Bowl

Bowl

Step 7

Add the oil and water and start mixing.

water

260 ml water

canola oil

85 ml canola oil

Step 8

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

salt

7 gr salt

Step 9

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.

Step 10

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

Towel

Towel

Bowl

Bowl

Step 11

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

Step 12

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

Scale

Scale

Step 13

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

Towel

Towel

Step 14

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

Rolling Pin

Rolling Pin

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, 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.

egg yolk

1 egg yolk

Sip of heavy cream

Sip of heavy cream

Pastry brush

Pastry brush

Step 18

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

Step 19

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

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