Our Anken Recipe

In the bowl of a stand mixer (or a large mixing bowl), whisk together 4 cups all-purpose flour, 2 tsp instant yeast, 2 tbs sugar, and 1 tsp fine sea salt so ingredients are evenly distributed.

Warm 1.5 cups water and 1/2 cup milk together to about 100–110°F (warm to the touch). Add to the dry ingredients along with 3 tbs softened butter and 1 large egg.

Using the dough hook on low speed (or a wooden spoon by hand), mix until combined, then increase to medium speed and knead 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If dough is too sticky, add up to 2 tbs more flour; if too dry, add 1–2 tbs warm water.

Form dough into a ball, lightly oil the mixing bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

While the dough rises, prepare the savory filling. Heat 1 tbs vegetable oil in a medium skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook 3–4 minutes until translucent.

Add 1 cup ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary, leaving a small film of oil to carry flavor.

Stir in 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1 tbs tomato paste, 1 tbs soy sauce, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1/2 tsp salt. Cook 1–2 minutes to allow flavors to meld.

Taste and adjust seasoning. Remove from heat and fold in 2 tbs chopped fresh parsley. Let cool to room temperature before assembling (important to prevent soggy dough).

For the vegetarian filling, heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 cup diced onion and cook 3–4 minutes until softened.

Add 1 cup finely chopped mushrooms and cook until they release moisture and it evaporates, about 6–8 minutes. Stir in 1/2 cup cooked lentils and cook 2 minutes to warm through.

Add 1 tsp minced garlic, 1 tbs tomato paste, 1 tbs soy sauce, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1/2 tsp salt. Cook 1–2 minutes, then remove from heat and stir in 2 tbs chopped fresh parsley. Cool to room temperature before using.

Once the dough has doubled, punch it down to release gases and turn onto a lightly floured surface (use the 1/4 cup flour for dusting). Divide the dough into 12 equal portions for individual anken (about 2.5–3 oz / 70–85 g each).

Working with one piece at a time, flatten into a 4–5 inch circle with your fingers or a rolling pin, keeping edges slightly thicker. Place about 1 to 1.5 tbs of cooled filling (savory or vegetarian) in the center of each circle, spreading slightly but leaving a clean rim for sealing.

Fold the dough over the filling to form a half-moon or bring edges together to create a round parcel, pinching and crimping the edges tightly to seal. Ensure there are no gaps where filling can leak.

Place assembled anken on a baking sheet lined with parchment, spaced 1 inch apart. Cover loosely with plastic wrap or a towel and let rest 20–25 minutes for a brief second rise.

Preheat oven to 375°F (190°C). In a small bowl, whisk 1 egg with 1 tbs cold water to make an egg wash. Brush each anken lightly with egg wash and sprinkle sesame seeds if using.

Bake for 18–22 minutes until golden brown and cooked through. Rotate the sheet halfway through for even browning. Internal temperature of the dough should reach ~200°F (93°C) and filling should be hot.

Remove from oven and transfer to a wire rack to cool 5 minutes before serving. Serve warm.