By Erin Levi

Straight from the Las Vegas kitchen of Roni Jhone, a self-taught Bukharian Jewish chef, is this delicious Bichak recipe!
These delightful pastries — a specialty of Bukharian Jews, often eaten to celebrate the New Year — feature a flaky, golden crust that gives way to a savory filling of caramelized butternut squash and onions. It’s the perfect textural contrast – crispy on the outside, soft and comforting on the inside.
Ingredients (makes 16 large pastries):
4 cups all-purpose flour (500g)
1 tsp baking powder
1 tbsp sugar
1 tbsp vinegar
1/4 cup olive oil or vegetable oil
1/2 tbsp Kosher salt
1 cup water (room temperature)
Sesame seeds (black and white) for garnish
1 egg (for egg wash)

For the filling:
4-5 tbsp olive oil
2 onions (large)
1 butternut squash (medium)
1 tsp cumin (ground)
Salt and pepper (to taste)

Making the filling:

  1. Cut the onion into half and then each half cut into a third and slice thinly.
  2. Peel the butternut squash and scoop the seeds out of it. Grate it.
  3. In a large pot, add olive oil and fry the onion until soft on a medium heat.
  4. Add the cumin, salt, and pepper. Mix well.
  5. Turn off the heat and add the grated butternut squash and mix to combine. Set aside to cool to room temperature.
    Pre-heat your oven to 360F (180C).
    Making the dough:
  6. In a mixing bowl place: flour, baking powder, sugar, vinegar, oil, salt, and water and knead until your dough is nice and smooth.
  7. Divide the dough into 16 pieces, each piece should weigh 50g (1.7oz).
  8. Dust the dough with flour and roll to a thin circle.


  1. Place a heaping tablespoon of the butternut squash mixture onto the center of each round.
  2. Bring the three corners of the dough triangle up to meet in the center. Pinch the center and seams firmly to create a tight seal. (This is important to prevent the filling from leaking out during baking.)
  3. Place the pinched side facing down on a baking sheet lined with parchment paper.
  4. Brush with egg wash and sprinkle with sesame seeds and black sesame seeds (or nigella seeds if you have them). Bake in the oven at 360F(180c) until golden brown (about 25-35 minutes).
  5. Place on a cooling rack.
    Serve warm or at room temperature. Enjoy!

This recipe has been edited by Erin Levi for clarity. For more of Roni’s recipes, follow him on social media or reach out directly at