Kicher Recipe

Activate yeast

In a small bowl, combine warm water (should be about 105–115°F / 40–46°C) with sugar and dry active yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center.

When yeast mixture is foamy, add it to the well along with 2 tablespoons of olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add small teaspoons of water.

Lightly oil a clean bowl, place the dough inside, turn to coat, cover with a clean towel or plastic wrap, and let rise in a warm draft-free place for 45–60 minutes until doubled in size.

While the dough rises, prepare the filling. In a medium bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down but still slightly chunky (aim for a chunky paste).

Add the finely chopped red onion, minced garlic, chopped parsley, ground cumin, smoked paprika, lemon juice, 1 tablespoon olive oil, salt, and black pepper. Mix thoroughly and taste; adjust seasoning as needed. Set aside.

If you prefer a smoother filling, pulse the mixture 2–3 times in a food processor — do not over-process; you want some texture.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a large baking sheet.

Punch down the risen dough and divide into 8 equal portions (about 70–80 g each). Keep portions covered while you shape each piece.

On a lightly floured surface, roll or stretch one dough portion into a 5–6 inch (12–15 cm) round or oval about 1/8–1/4 inch thick.

Place 2–3 tablespoons of the chickpea filling in the center of the dough round, leaving a 1/2 inch border. Fold edges over slightly or fold in half to create a turnover, pinching edges to seal. Alternatively, leave open-faced and spread filling across the center, leaving a rim.

Place assembled Kichers on the prepared baking sheet, spacing 1 inch apart. Brush the tops lightly with 1 tablespoon olive oil and sprinkle sesame seeds, if using.

Bake in the preheated oven for 12–15 minutes, until the dough is golden brown and cooked through. Rotate the pan halfway through baking for even color.

Remove from oven and let cool on a rack for 5 minutes before serving.

Serve warm with plain yogurt or tahini on the side and lemon wedges for squeezing. Optionally garnish with extra chopped parsley.

Kicher can be eaten as a snack, appetizer, or light meal. They store in an airtight container at room temperature for up to 2 days; reheat in a 350°F (175°C) oven for 5–7 minutes to refresh.