Recipe for Bichak (stuffed baked tricorners)



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
1/4 c Corn oil
2 md (2 cups) onions, chopped
1 c -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


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here