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Bichak: photo of the dish
Illustrative photo: Defrelic — CC BY-SA 4.0, Wikimedia Commons
Appetizers & nibbles

Bichak

Bichak is a small triangular or square dough parcel filled with minced meat and onion, either fried or baked. It's a popular snack across Central Asia, crispy on the outside and juicy inside, ideal for a picnic or teatime.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Mix the flour, salt, egg and lukewarm water until you have a soft, smooth dough. Knead for 8 minutes, then cover and rest for 30 minutes.
  2. Mix the minced meat with the chopped onion, salt, pepper, cumin and fat, working the filling well.
  3. Roll the dough very thinly on the work surface and cut out squares of about 10 cm.
  4. Place a small spoonful of filling in the centre of each square, fold into a triangle and firmly seal the edges with a fork.
  5. Heat the oil in a deep pan to 170 °C and fry the bichak in small batches for 4 to 5 minutes, turning them, until golden brown.
  6. Drain on kitchen paper and serve while still warm.

Variations and tips

Baked bichak. Brush the bichak with a little beaten egg and bake at 200 °C for 20 to 25 minutes for a lighter version.

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Original Ecomely recipe.