Some foods demand attention. They arrive at the table sizzling, bubbling, their very presence commanding an audience. And then there’s Bichak—a pastry that doesn’t scream for the spotlight but earns its place nonetheless. It’s not flashy, not the center of the feast, but it’s the kind of thing you reach for without thinking, the quiet staple of a well-set Bukharian table. A little turnover, golden and crisp, filled with creamy, spiced pumpkin, best enjoyed at room temperature with a hot cup of tea.
Bichak is the kind of snack that’s always there—before the meal, between meals, alongside conversation. It’s a small pleasure, meant to be eaten slowly, savored. Not hot, not rushed, just perfectly settled into itself.
At first glance, you might mistake it for pumpkin samsa—another triangular pastry found across Central Asian kitchens. But look closer, take a bite, and the difference becomes clear. Samsa is made with a layered, flaky dough, almost puff-pastry-like, often cooked in a tandoor until it shatters with each bite. It’s hearty, bold, something you eat fresh and hot, preferably with your hands. Bichak, on the other hand, is smaller, neater, made from a dough that’s softer, more delicate. Where samsa can be a meal, Bichak is a snack—one that lingers, both in taste and in memory.
How to Make Bichak
Bichak doesn’t require complicated techniques or expensive ingredients—just time, patience, and a respect for simple, honest cooking.
Ingredients (Serves TK)
For the dough:
- 2 lbs (900 g) all-purpose flour
- ½ teaspoon baking soda or 1 oz (30 g) yeast
- ½ cup vegetable oil
- 1 teaspoon salt
- 2⅓ cups warm water
For the filling: - 1 small pumpkin (yielding about 1¾ lbs / 800 g of pulp)
- 5 onions, finely chopped
- ¼ cup vegetable oil
- 1 teaspoon sugar
- 2 teaspoons caraway seeds
- 1 teaspoon salt
Instructions
- Prepare the Pumpkin:
- Cut the pumpkin in half and scoop out the seeds. No shortcuts here—fresh pumpkin gives the filling its signature texture and taste.
- Scrape out the flesh, measuring about 1¾ lbs (800 g), and set it aside.
- Make the Dough:
- In a large bowl, add the flour and create a well in the center.
- Pour in the vegetable oil, salt, and either baking soda or yeast.
- Add the warm water and start kneading. The dough should come together smoothly—elastic, but not too sticky.
- Cover it with a clean towel and let it rest. If using baking soda, 20-40 minutes is enough. If yeast, give it about an hour to rise.
- Cook the Filling:
- Heat ¼ cup oil in a skillet over medium heat.
- Add the chopped onions and sauté until they turn soft and slightly pink.
- Stir in the pumpkin, salt, sugar, and caraway seeds. Let everything cook together until the mixture turns soft, creamy, and fragrant.
- Remove from heat and allow it to cool completely before assembling the pastries.
- Shape the Bichak:
- Once the dough has rested, divide it into three equal portions.
- Roll each into a log, about 1½ inches (4 cm) thick, then cut into small tablespoon-sized pieces.
- Roll each piece into a thin circle—delicate but strong enough to hold the filling.
- Spoon 2 teaspoons of the cooled pumpkin mixture into the center of each circle.
- Fold the edges over and pinch them together to form a triangle, making sure the seams are well-sealed.
- Bake:
- Preheat the oven to 430-465°F (220-240°C).
- Arrange the turnovers on a greased baking sheet, giving them a little space to breathe.
- Bake for 20-30 minutes, until they develop a light golden color—just enough to hint at crispness, but not so much that they harden.
- Let Them Cool & Enjoy:
- Unlike samsa, which is best eaten hot, Bichak shines when given time to rest. The dough softens slightly, the flavors meld together, and the whole thing just works.
- Serve them as an hors d’oeuvre, a midday snack, or something to nibble on over tea.
A Pastry Meant
to Linger
Bichak isn’t the kind of food that fights for your attention. It’s not bold, not over-the-top. But there’s something about its quiet perfection—the way the crisp dough gives way to the creamy, spiced filling—that keeps you coming back. It’s food that’s been made the same way for generations, not because it has to be, but because there’s no reason to change it.
It’s not a flashy dish, not a main event. But then again, some of the best things in life aren’t.
Bukharian Bites celebrates the rich culinary heritage of the Bukharian community, aiming to connect people through food. Founder Abe Fuzaylov shares recipes in each English issue of Bukharian Times, starting with issue 1176.
Avraham Fuzaylov