Thin dough rolled around spiced lamb and onion filling, sliced into spirals, and pan-fried until crispy on both sides.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic plate
Garnishes: fresh herbs, tomato slices
Accompaniments: yogurt dip
Instructions
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1
Make dough from flour, water, salt. Knead until smooth, rest 20 min.
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2
Mix lamb with onions, cumin, pepper, and salt.
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3
Roll dough into a large thin rectangle.
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4
Spread filling evenly over the dough.
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5
Roll up tightly like a log, then slice into 3cm rounds.
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6
Pan-fry in oil over medium heat 4-5 min per side until golden and cooked through.
Did You Know?
The name pichak means "knife" in Tajik, referring to the sharp blade needed to slice the rolled dough cleanly.
Chef's Notes
Equipment Tips
- rolling pin
- large skillet
- cutting board
Garnishing
fresh herbs, tomato slices
Accompaniments
yogurt dip
The Story Behind Pichak
Pichak belongs to the family of rolled and sliced pastries common across Central Asian Turkic and Persian cuisines. In Tajikistan, these spiral meat rolls became a popular bazaar food and household favorite, prized for their crispy exterior and juicy lamb interior.
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