Walnut and Onion Breads (Goz Kokesi)
 
Prep time
Cook time
Total time
 
Walnut and onion breads encasing an exotic turmeric-spiked filling are utterly delicious. Serve with sweetened or plain black tea any time of the day. They are perfect as a quick snack, too. Store the breads wrapped in kitchen towels, placed inside a lidded pot. They will stay there for as long as a week. Alternatively, freeze them in ziplock bags for later. To serve, bring the breads room temperature, then warm up in the oven.
Author:
Recipe type: Breads and Savory Bakes
Serves: 25 breads
Ingredients
  • Dough
  • 1 package (1⁄4 ounce / 21⁄4 teaspoons) active dry yeast
  • 1 cup warm water (105º–110ºF)
  • 6 cups all-purpose our
  • 1 tablespoon salt
  • 7 ounces clarified butter or unsalted butter, melted and cooled
  • 1 cup plain yogurt
  • 2 large eggs, at room temperature
  • Filling
  • 4 tablespoons clarified butter or unsalted butter
  • 2 medium onions, finely chopped (2 cups)
  • 2 cups walnuts, ground into medium-coarse pieces (they should remain slightly crunchy)
  • 1⁄4 teaspoon turmeric
  • 1⁄2 teaspoon salt, or more to taste
  • Pinch of ground black pepper, or more to taste
  • Glaze
  • 2 large egg yolks mixed with 1⁄4 teaspoon turmeric
Instructions
  1. First, prepare the dough. In a small bowl, dissolve the yeast in warm water and let stand 10 minutes, until frothy. Sift the our into a large mixing bowl. Add the salt and mix well. Make a well in the center and add the yeast mixture, butter, yogurt, and eggs. Stir with your hand until the ingredients are incorporated.
  2. Scrape the dough onto a lightly floured surface and knead until smooth and elastic and soft to touch, about 10 minutes. Put the dough back in the bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot until it doubles in bulk, about 1½ hours. The dough will be puffy and should be soft when poked with a finger.
  3. While the dough is rising, prepare the filling. In a medium frying pan, heat the butter over medium heat. Add the onions and cook, stirring frequently, until light brown, about 10 minutes. Remove from the heat and allow to cool slightly. Add the walnuts, turmeric, salt, and pepper. Stir to mix well and set aside.
  4. Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper.
  5. Divide the dough into 25 pieces, each the size of an egg. Shape each piece into a ball. Work with one ball at a time and cover the rest with a kitchen towel to prevent them from drying. Now, you can stuff and shape the breads using either of the following methods:
  6. For Round Breads: Holding a dough ball in the palm of one hand, flatten, then slightly stretch it with your other hand to obtain a circle. Place a heaping teaspoonful of the filling in the center of the circle, then bring the edges together and seal to cover the filling. You will have a stuffed ball. Using a rolling pin, gently roll out the stuffed ball to flatten it slightly into a 3½-inch disk. Do not press hard or flatten too much.
  7. For Half-Moon Breads: Holding a dough ball in the palm of one hand, flatten, then slightly stretch it with your other hand to obtain a circle 3½ to 4 inches in diameter. Spread a heaping teaspoonful of the filling on one half of the circle, then fold the other half over it to close the filling. You will obtain a half-moon. Press the edges to seal. Now, using your thumb and index finger, pinch the dough, beginning from one of the sealed ends, then twist inside. Continue in the same manner until you reach the other end of the seal to obtain a twisted edge.
  8. Place the breads on the prepared baking sheets, spacing them about 2 inches apart. Pressing the back of a fork onto the surface of the breads, make parallel lines for decoration. Prick the tops with the tines of the fork in 3 places to make steam holes. Brush the breads with the egg yolk–turmeric mixture. Bake until golden, about 25 minutes, switching the pans halfway through.
Recipe by AZ Cookbook at https://azcookbook.com/2016/04/05/walnut-onion-breads/