| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats, Dairy |
Afghan |
Afghan |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
(abt) water; warm |
| 1 |
ts |
Sugar |
| 1 |
pk |
(1/4 oz; 7 grams) dry yeast |
| 3 1/2 |
c |
Flour |
| 3 |
tb |
Corn oil |
| 1 |
|
Egg; separated |
| 1 |
|
Egg yolk; beaten with |
| 1/2 |
ts |
Corn oil |
|
|
***SQUASH; CALABASA, OR |
|
|
; PUMPKIN*** |
| 1/4 |
c |
Corn oil |
| 2 |
md |
(2 cups) onions; chopped water; hot & 1/4 t salt |
| 2 |
tb |
Sugar |
| 1 |
lb |
Butternut squash; calabasa, or |
|
|
; pumpkin, |
| 2 |
tb |
Corn oil |
| 3 |
md |
(2 cups) onion; chopped |
| 1 |
lb |
Ground beef or lamb |
| 1/2 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Pepper; peeled & cut into |
|
|
; 1/2-in pieces |
| 1 |
lb |
Farmer cheese |
| 1 |
|
Egg yolk; beaten |
| 3 |
tb |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
c |
Strawberry or grape or prune jam; (lekach) |
| 2 |
tb |
Bread crumbs |
INSTRUCTIONS
DOUGH
STUFFINGS
MEAT
CHEESE
JAM
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
Per serving: 3368 Calories (kcal); 145g Total Fat; (38% calories from
fat); 62g Protein; 457g Carbohydrate; 612mg Cholesterol; 1277mg
Sodium Food Exchanges: 25 1/2 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 27 Fat; 4 1/2 Other Carbohydrates
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