Try this Bichak (Stuffed Baked Tricorners) recipe, or contribute your own.
Suggest a better descriptionMMMMM-------------------------STUFFINGS------------------------------ ***SQUASH; CALABASA, OR ; PUMPKIN*** 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,MMMMM----------------------------MEAT--------------------------------- 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 piecesMMMMM---------------------------CHEESE-------------------------------- 1 lb Farmer cheese 1 Egg yolk; beaten 3 tb Sugar 1/2 ts Ground cinnamonMMMMM----------------------------JAM--------------------------------- 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. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi Per serving: 3368 Calories (kcal); 145g Total Fat; (38% calories from fat); 62g Protein; 457g Carbohydrate; 612mg Cholesterol; 1277mg Sodium Food Exchanges: 25 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 27 Fat; 4 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (803g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4311 | ||
Calories from Fat: 2440 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 271.1g | 362 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 156.2g | ||
Polyunsanturated Fat 79.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.5mg | 0 % | |
Potassium 562mg | 15 % | |
Total Carbohydrate 413.1g | 122 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 398.9g | ||
Protein 54.2g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4311
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