How to Make Bichak (Stuffed Afghan Pastries)

Bichak is a popular Afghan street food that consists of a fried pastry filled with a savory filling. You can experiment with different fillings for your bichaks, such as potatoes, spinach, or lentils, to suit your taste preferences.

Here’s a recipe for making bichak:

RECIPE

2 cups all-purpose flour

1 tablespoon of active dry Yeast

1/2 teaspoon salt

1/4 cup vegetable oil

1/2 cup of lukewarm water (approx.)

1 small onion, finely chopped

1/2 pound ground beef or lamb (gosht)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon paprika

Salt and pepper to taste

Vegetable oil for frying

HOW TO PREPARE

In a large mixing bowl, combine the flour, yeast and salt. Add the vegetable oil and mix until the mixture becomes crumbly. Gradually add water, a little at a time, while kneading the dough until it becomes soft and pliable. You may need more or less water, so adjust accordingly. Cover the dough with a damp cloth and let it rest for about 30 minutes.

In the meantime, prepare the gosht filling. Heat a little oil in a skillet over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the ground beef or lamb to the skillet and cook until it browns. Break up any lumps using a spoon or spatula. Afterwards, add the ground cumin, ground coriander, paprika, salt, and pepper to the skillet. Stir well to combine the spices with the meat. Cook for another 2-3 minutes. Remove from heat and let the filling cool.

Once the dough has rested, divide it into small equal-sized portions and roll each portion into a thin round shape, about 4-5 inches in diameter. Place a spoonful of the meat filling in the center of each dough round. Fold the dough in half to cover the filling and press the edges together to seal. Heat vegetable oil in a deep frying pan or pot over medium-high heat. Carefully place the bichaks in the hot oil and fry until they turn golden brown and crispy on both sides. Flip them occasionally to ensure even cooking. Once fried, remove the bichaks from the oil and drain them on paper towels to remove any excess oil.

Serve the bichaks warm as a snack or appetizer. They can be enjoyed on their own or with chutney or yogurt dip.

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