• Heat oil in a pan, add onions and sauté over moderate heat until onions turn golden. Add water, salt , sugar, & squash or calabasa or pumpkin & bring to a boil. Cover pan & cook over low heat for abt 20 mins as squash/calabasa/pumpkin becomes soft & disintegrates. Stir now & then, which in effect mashes contents. Continue last mins of cooking, uncovered, to evaporate all liquid & create & thick jam. The mash is still moist.

JAM: Mix jam & crumbs together. Set aside.

• TO PREPARE TRICORNERS: 1. Mix 1/2 c warm water, sugar, & yeast together & proof in a warm place until mixture foams, abt 10 mins.
• 2. Make a well in flour , add yeast mixture, oil, & 1 egg  white, & stir them into flour. Add balance of water, or enough water to prepare a soft dough.Knead for several mins & roll into a ball. Oil top lightly & leave dough in mixing bowl. Cover bowl w/foil or a towel & let rise for 45 mins to 1 hour.
• 3. Punch down dough ball. Pull off abt 1/2 cup of dough & roll into a slightly flattened ball. Prepare 6 balls.
• 4. On well-floured board roll out each ball, 1 at a time, to 12-" pancake. Using empty can or a cookie cutter, 3-" in diameter, cut out circles in pancake. Put 1 tb of whichever stuffing you are using, or variety of stuffings, in center of each circle. Fold over right & left side of circle to meet in the center & bring up bottom to cover stuffing. Pinch ends together to form tricorner pastry. Seal in contents. Paint tops of bichak with egg yolks
• 5. Line baking  pan or cookie sheet w/lightly oiled aluminum foil.
• Place tricorners on foil & bake in a preheated 350F. oven for abt 40 mins, or until brown. Serve warm.
• Makes 48 to 50 bichak.
• NOTE: Cool bichak, store in plastic bags, & freeze. To serve, thaw out frozen bichak for 1/2 hour & heat in preheated 350F. oven for 5-10 mins.

1. Jewish Life in Afghanistan - External Links
2. Jewish Chaplain Services in Afghanistan
3. Recipes from Afghanistan