Baked Bohcha-Sarma with Meat and Rice

Baked bochka-sarma are glossy little bundles of delicate homemade dough, filled with a juicy meat-and-rice mixture scented with spices. The outside turns crisp and deeply golden, while the center stays tender, savory, and fragrant. It is the kind of traybake that feels generous on a family table and looks striking when brought to the middle of the meal.

Ingredients

• All-purpose flour — 350 g (12 oz)
• Hot water — 180 ml (3/4 cup)
• Vegetable oil — 2 tbsp
• Salt — 2 tsp, to taste
• Ground beef or lamb — 500 g (1 lb 2 oz)
• Yellow onions — 2
• Long-grain rice — 100 g (1/2 cup)
• Butter — 30 g (2 tbsp)
• Ground cumin — 1 tsp
• Sweet paprika — 1 tsp
• Ground black pepper — 1/2 tsp
• Plain yogurt or sour cream — 120 g (1/2 cup)
• Egg — 1
• Garlic — 2 cloves
• Sesame seeds — 1 tbsp, optional
• Fresh herbs for serving — 20 g (about 1/2 cup)

Step-by-step recipe

1. Make the dough: sift the flour with a pinch of salt, then pour in the hot water and vegetable oil. Knead for 5–7 minutes until smooth, cover, and let rest for 20 minutes.
2. Prepare the rice: rinse it, cook until just underdone for 8 minutes, drain well, and let cool.
3. Make the filling: finely chop the onion. Combine the meat with the onion, rice, cumin, paprika, black pepper, and salt. Add the softened butter and mix thoroughly until the filling is evenly combined.
4. Divide the dough into 8–10 pieces. Roll each piece into a thin circle, about 16–18 cm (6–7 in) across.
5. Place 2–3 tbsp of filling in the center of each circle. Gather the edges toward the center to form a little bochka-style pouch, then pinch the top firmly to seal.
6. Arrange the parcels seam-side up on a parchment-lined baking sheet.
7. Mix the yogurt with the egg and crushed garlic. Brush the bochka-sarma with the mixture and sprinkle with sesame seeds, if using.
8. Bake at 200°C (392°F) for 25–30 minutes, until golden brown. Rest for 5 minutes, then serve with herbs.

Nutrition per serving

Calories	≈ 570 kcal
Protein	≈ 28 g
Fat	≈ 27 g
Carbohydrates	≈ 59 g
Fiber	≈ 3 g
Sugar	≈ 4 g
Sodium	≈ 820 mg

Tips and variations

• Thinner dough means better browning: aim for 1–2 mm and dust the counter with as little flour as possible.
• Short on time? Use thin lavash or ready-made yufka sheets; reduce the baking time by 3–5 minutes.
• For a juicier filling, add 1–2 tbsp water or broth to the meat mixture if you are using lean beef.
• Try other fillings: turkey with spinach; lamb with bulgur; mushrooms with lentils for a meat-free version.
• To freeze: shape the raw parcels, freeze them on a tray, then transfer to a bag. Bake from frozen, adding 5–7 minutes to the time.

FAQ

Can I use store-bought puff pastry?

Yes. Roll the sheets a little thinner, shape the parcels in the same way, and bake at 200°C (392°F) for 20–25 minutes, until deeply golden.

Do I need to cook the rice first?

Yes, cook it until just underdone. That keeps the filling juicy and the rice tender; uncooked rice may stay firm by the time the pastries are done.

What can I use instead of beef or lamb?

Chicken or turkey work well, and for a meatless version, use sautéed mushrooms with onions and cooked lentils.