| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats, Dairy | Afghan | Afghan | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | abt water warm |
| 1 | t | Sugar |
| 1 | 1/4 oz 7 grams dry yeast | |
| 3 1/2 | c | Flour |
| 3 | T | Corn oil |
| 1 | Egg, separated | |
| 1 | Egg yolk, beaten with | |
| 1/2 | t | Corn oil |
| ***SQUASH, CALABASA OR | ||
| PUMPKIN*** | ||
| 1/4 | c | Corn oil |
| 2 | 2 cups onions chopped | |
| 1 | c | water hot & 1/4 t salt |
| 2 | T | Sugar |
| 1 | lb | Butternut squash, calabasa |
| or | ||
| pumpkin | ||
| 2 | T | Corn oil |
| 3 | 2 cups onion chopped | |
| 1 | lb | Ground beef or lamb |
| 1/2 | t | Salt, or to taste |
| 1/4 | t | Pepper, peeled & cut into |
| 1/2-in pieces | ||
| 1 | lb | Farmer cheese |
| 1 | Egg yolk, beaten | |
| 3 | T | Sugar |
| 1/2 | t | Ground cinnamon |
| c Strawberry or grape or prune | ||
| tb Bread crumbs | ||
| mins to 1 hour. |
INSTRUCTIONS
~---------------------JAM--------------------------- : -- jam; (lekach) 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 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.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3644
Calories From Fat: 1113
Total Fat: 126.2g
Cholesterol: 561.8mg
Sodium: 4473mg
Potassium: 3492.3mg
Carbohydrates: 560.9g
Fiber: 54g
Sugar: 131.4g
Protein: 78.7g