Bukharian Bichak: Pumpkin-Filled Pastries from My Grandmother’s Kitchen

There are recipes that instantly transport you back in time. 

For me, Bichak — the triangular Bukharian pastries filled with spiced pumpkin — is definitely one of those dishes. 

And of course, autumn is the season when pumpkins fill the markets and kitchen counters. It’s the perfect time to bake these beautiful pastries from my grandmother’s Bukharian kitchen. 

My grandmother made hers with a piece of pumpkin she bought in the local market back in Uzbekistan — large, oval, and slightly sweet. In my modern kitchen, I used a Hokkaido pumpkin my husband grew himself this autumn. It gave the same nostalgic flavor I remember from childhood, because the secret lies in the spices. 

The filling can be prepared a day ahead and kept in the fridge, which makes this recipe easy to plan. 

Tip: Bichak tastes best fresh out of the oven — crispy outside, soft inside. That’s how I personally like it. 

My grandmother’s version, as I remember it, was simple: no yeast — just flour, oil, and patience. I’ve kept her tradition but added a modern, nourishing touch — replacing white flour with spelt and oil with homemade ghee. The result is a dough that’s both tender and crisp, and a bit healthier too. 

Pumpkin Filling 

• 1 medium pumpkin, peeled and grated 
• 3 onions, finely chopped 
• 2 tbsp ghee (or oil) 
• 1 tsp salt 
• ½ tsp sugar 
• 1 tsp turmeric 
• 1 tsp ground cumin
• ½ tsp black pepper 

Heat the ghee or oil in a wide pan. Add the onions and sauté until golden. Add the grated pumpkin and spices, mix well, and cook on low heat, covered, for 10–15 minutes, until the pumpkin softens and the filling becomes fragrant. 

Dough (No-Yeast Version) 

• 500 g sifted flour (I used spelt) 
• 1 cup lukewarm water 
• ½ cup melted ghee or oil 
• 1 tsp salt 
• 1 tsp sugar 

Knead for about 10 minutes until smooth and elastic. Cover and let rest for 30–60 minutes. Divide the dough in two parts. Roll out one half to about 3 mm thickness and cut 10 cm circles. 

Place a spoonful of filling in the center of each circle, fold into a triangle, and seal the edges tightly. 

Arrange on a baking tray lined with parchment paper. Brush with beaten egg and sprinkle with sesame and nigella seeds. 

Bake at 200°C (392°F) for 30–40 minutes, or less depending on your oven, until beautifully golden. 

Repeat with the remaining dough. 

Store in an airtight container in the fridge. Warm in the oven before serving — perfect for an autumn appetizer or as a comforting to-go snack. 

This amount of ingredients makes about 2 trays of Bichak.