Name: Bishak (Bukharian Pumpkin Pastry)
Cook time: 14400 s
Total time: 14400 s
Yield: 6-8 bishak
Ingredients: For the dough; 500 gr flour; 260 ml water; 85 ml canola oil; 20 gr sugar; 7 gr salt; 7 gr dry yeast; For the filling; 1 1/2 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; For the coating; 1 egg yolk; Sip of heavy cream

BENGINGI

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Bishak (Bukharian Pumpkin Pastry)

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4 h 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 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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Ingredients

For the dough

500 gr flour

260 ml water

85 ml canola oil

20 gr sugar

7 gr salt

7 gr dry yeast

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

For the coating

1 egg yolk

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.

1 ½ butternut squash

1 onion

Knife

Cutting board

Step 3

Spread them on a baking sheet with spices and oil.

10 gr salt

10 gr black pepper

Canola oil

Baking sheet

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.

500 gr flour

7 gr dry yeast

20 gr sugar

Bowl

Step 7

Add the oil and water and start mixing.

260 ml water

85 ml canola oil

Step 8

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

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

Step 13

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

Towel

Step 14

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

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.

1 egg yolk

Sip of heavy cream

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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