Buticha Recipe

In a large bowl combine the all-purpose flour, fine semolina and 1 tsp salt; whisk to blend.

Make a well in the center, add 2 tablespoons olive oil and start adding warm water a little at a time while mixing with your hand or a spoon until a soft, slightly tacky dough forms (about 1 cup total). You may need +/- 2 tablespoons water.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If the dough is sticky, dust with a little more flour; if too stiff, add 1 tsp water.

Cover the dough with a damp towel or plastic wrap and let rest for 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.

While the dough rests, prepare the filling. If using dried/cured beef (basturma) or other cured beef, trim any large fat pieces and finely mince or chop it so it will bind with other ingredients.

Heat a small skillet over medium heat and add 2 tablespoons pine nut or olive oil. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant — do not brown.

Add the chopped cured beef to the pan and cook 2–3 minutes just to warm and release some oil and flavor. Stir in the ground cumin, ground coriander, smoked paprika, ground black pepper and 1/2 tsp salt; cook 30–45 seconds to bloom the spices.

Remove the pan from heat and transfer the mixture to a bowl. Stir in the ground almonds (or pine nuts), chopped parsley and 1 tablespoon lemon juice. Taste and adjust seasoning — filling should be savory with a touch of brightness from lemon. Let the filling cool completely before assembling (10–15 minutes).

On a lightly floured surface, divide the rested dough into 12 equal pieces (for about 12 small turnovers). Keep portions covered while you work to prevent drying.

Roll and Fill

Working with one piece at a time, roll each piece into a thin circle about 4–5 inches (10–12 cm) in diameter. Lightly dust one half of the circle with the 1/4 cup flour to prevent sticking.

Place about 1 to 1 1/2 tablespoons of the cooled filling on one half of each circle, leaving a small border around the edge. Do not overfill.

Fold the circle over the filling to form a semicircle. Press the edges together, then crimp with the tines of a fork or fold and roll the edge to seal tightly so no filling escapes during frying.

Repeat with remaining dough and filling. If the assembled butichas sit for more than a few minutes they may need a light flour dusting before frying.

Heat a skillet over medium heat with enough neutral oil to come about 1/8–1/4 inch up the side (or use a frying pan with 1 cup oil). The oil is ready when a small pinch of flour sizzles on contact.

Fry the butichas in batches, 2–3 minutes per side, until golden brown and crisp. Use tongs or a slotted spatula to turn gently so they don’t open. Adjust heat as needed so they brown evenly without burning.

Transfer fried butichas to a plate lined with paper towels to drain excess oil.

Arrange warm butichas on a platter, sprinkle with chopped parsley, and serve with lemon wedges for squeezing over the pastries.

Serve hot or warm as an appetizer. They pair well with a simple yogurt dip (plain yogurt mixed with a little lemon juice and minced garlic) or harissa if you like heat.