Bichak (stuffed Baked Tricorners) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
DOUGH
1 1/2 cup: , (abt) water, warm
1 tsp: Sugar,
1 package: , (1/4 oz, 7 grams) dry yeast
3 1/2 cup: Flour,
3 tbsp: Corn oil,
1: Egg, separated
1: Egg yolk, beaten WITH
1/2 tsp: Corn oil,
STUFFINGS
SQUASH, CALABASA, OR PUMPKIN
1/4 cup: Corn oil,
2 medium: , (2 cups) onions, chopped
1 cup: -water, hot & 1/4 t salt
2 tbsp: Sugar,
1 lbs: Butternut squash, calabasa, or pumpkin,
MEAT
2 tbsp: Corn oil,
3 medium: , (2 cups) onion, chopped
1 lbs: Ground beef or lamb,
1/2 tsp: Salt, or to taste
1/4 tsp: Pepper, peeled & cut into 1/2-in pieces
CHEESE
1 lbs: Farmer cheese,
1: Egg yolk, beaten
3 tbsp: Sugar,
1/2 tsp: Ground cinnamon,
JAM
1 cup: Strawberry or grape or prune jam, lekach
2 tbsp: Bread crumbs,
Directions:
Bichak are popular appetizers for tea or coffee hour. The pumpkin &
jam stuffings are on the sweet side while meat & cheese are savory &
could be eaten for lunches w/salad & dish of yoghurt. An added
attraction is that they may be prepared in large quantities, cooled &
frozen for the future.
Heat oil in a pan, add onions, & saute over moderate heat until
onions turn golden. Add water, salt, sugar, & squash or calabasa or
pumpkin & bring to a boil. Cover pan & cook over low heat for abt 20
mins as squash/calabasa/pumpkin becomes soft & disintegrates. Stir
now & then, which in effect mashes contents. Continue last mins of
cooking, uncovered, to evaporate all liquid & create & thick jam. The
mash is still moist.
MEAT: Heat oil in a skillet & brown onions lightly over moderate
heat. Add meat, salt, & pepper & stir-fry for 5 mins, making certain
liquid has evaporated & mixture is dry. Cool.
CHEESE: Mix everything together. Set aside.
JAM: Mix jam & crumbs together. Set aside.
TO PREPARE TRICORNERS: 1. Mix 1/2 c warm water, sugar, & yeast
together & proof in a warm place until mixture foams, abt 10 mins.
2. Make a well in flour, add yeast mixture, oil, & 1 egg white, &
stir them into flour. Add balance of water, or enough water to
prepare a soft dough. Knead for several mins & roll into a ball. Oil
top lightly & leave dough in mixing bowl. Cover bowl w/foil or a
towel & let rise for 45 mins to 1 hour.
3. Punch down dough ball. Pull off abt 1/2 cup of dough & roll into
a slightly flattened ball. Prepare 6 balls.
4. On well-floured board roll out each ball, 1 at a time, to 12-"
pancake. Using empty can or a cookie cutter, 3-" in diameter, cut out
circles in pancake. Put 1 tb of whichever stuffing you are using, or
variety of stuffings, in center of each circle. Fold over right &
left side of circle to meet in the center & bring up bottom to cover
stuffing. Pinch ends together to form tricorner pastry. Seal in
contents. Paint tops of bichak w/egg yolk.
5. Line baking pan or cookie sheet w/lightly oiled aluminum foil.
Place tricorners on foil & bake in a preheated 350F. oven for abt 40
mins, or until brown. Serve warm. Makes 48 to 50 bichak.
NOTE: Cool bichak, store in plastic bags, & freeze. To serve, thaw out
frozen bichak for 1/2 hour & heat in preheated 350F. oven for 5-10
mins.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
Source from luhu.jp
jam stuffings are on the sweet side while meat & cheese are savory &
could be eaten for lunches w/salad & dish of yoghurt. An added
attraction is that they may be prepared in large quantities, cooled &
frozen for the future.
Heat oil in a pan, add onions, & saute over moderate heat until
onions turn golden. Add water, salt, sugar, & squash or calabasa or
pumpkin & bring to a boil. Cover pan & cook over low heat for abt 20
mins as squash/calabasa/pumpkin becomes soft & disintegrates. Stir
now & then, which in effect mashes contents. Continue last mins of
cooking, uncovered, to evaporate all liquid & create & thick jam. The
mash is still moist.
MEAT: Heat oil in a skillet & brown onions lightly over moderate
heat. Add meat, salt, & pepper & stir-fry for 5 mins, making certain
liquid has evaporated & mixture is dry. Cool.
CHEESE: Mix everything together. Set aside.
JAM: Mix jam & crumbs together. Set aside.
TO PREPARE TRICORNERS: 1. Mix 1/2 c warm water, sugar, & yeast
together & proof in a warm place until mixture foams, abt 10 mins.
2. Make a well in flour, add yeast mixture, oil, & 1 egg white, &
stir them into flour. Add balance of water, or enough water to
prepare a soft dough. Knead for several mins & roll into a ball. Oil
top lightly & leave dough in mixing bowl. Cover bowl w/foil or a
towel & let rise for 45 mins to 1 hour.
3. Punch down dough ball. Pull off abt 1/2 cup of dough & roll into
a slightly flattened ball. Prepare 6 balls.
4. On well-floured board roll out each ball, 1 at a time, to 12-"
pancake. Using empty can or a cookie cutter, 3-" in diameter, cut out
circles in pancake. Put 1 tb of whichever stuffing you are using, or
variety of stuffings, in center of each circle. Fold over right &
left side of circle to meet in the center & bring up bottom to cover
stuffing. Pinch ends together to form tricorner pastry. Seal in
contents. Paint tops of bichak w/egg yolk.
5. Line baking pan or cookie sheet w/lightly oiled aluminum foil.
Place tricorners on foil & bake in a preheated 350F. oven for abt 40
mins, or until brown. Serve warm. Makes 48 to 50 bichak.
NOTE: Cool bichak, store in plastic bags, & freeze. To serve, thaw out
frozen bichak for 1/2 hour & heat in preheated 350F. oven for 5-10
mins.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
Source from luhu.jp