BISCHI (accent on the last syllable) is a very delicious, sweet pastry of the Mountain Jews from Azerbaijan. Bischi is usually made on one of the most joyous Jewish holidays – Purim.

*A full-sized picture of Bischi is available in the Gallery.

Ingredients for 10-12 pieces:
Cup size is 250 ml
for Bischi
1 cup warm water
1 tbsp dry yeast
1 tbsp white granulated sugar
3 cups all purpose flour
olive oil
for Syrup
1 cup white granulated sugar
½ cup water
1 tbsp honey

Preparing syrup.
In a small pot mix together sugar and water and cook over low heat for about 20 minutes (don’t let it boil). Then, add the honey, mix well, and cook over low heat for 10-15 more minutes.
Preparing Bischi.
In a bowl, mix together the yeast, sugar, and water.
Start adding the flour one cup at the time and begin kneading the dough.
(The quality of flour can vary, so keep in mind that you may have to add more or less than the amount listed in the ingredients.)
Continue kneading the dough until it is smooth, soft, and does not stick to your hands.
As soon as your dough is ready, don’t let it rise and start rolling it out into a thin layer (as thin as you can).
Then, cover the layer with olive oil.
Roll the layer into a tight roulade.
Cut the roulade into equal pieces approximately 8 cm (3 inch) long.
Gently open the center of each piece from both sides, and press it with your hand to flatten it.
Then, roll each piece into a circle approximately 3-5 mm thick and 12 cm (4-5 inch) wide. Add some flour while rolling if needed.
Poke holes into the dough using a fork to prevent the Bischi from puffing up while it’s frying.
Then, turn it over and fry the other side.
Place the Fried Bischi on the plate and pour 1-2 tbsp of syrup on it, spreading it evenly.
Then, repeat the process with another piece of Bischi dough, place it on the previous one, and pour syrup on it as well.
Repeat until all the Bischi are cooked.
Enjoy with a cup of tea.

This post is also available in: Russian

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