Shor Gogal Savoury Spiced Nowruz Pastry
The Quirky Foodster Team
Ingredients
- Plain flour — 500 g (4 cups)
- Butter, softened, plus extra melted butter for layering — 200 g (7/8 cup)
- Egg — 1
- Warm water — 150 ml (2/3 cup)
- Active dry yeast — 1 tsp
- Salt — 1/2 tsp
- Onions, finely diced — 2
- Vegetable oil — 2 tbsp
- Ground turmeric — 1 tsp
- Ground cinnamon — 1/2 tsp
- Ground cardamom — 1/4 tsp
- Ground black pepper — 1/4 tsp
- Egg yolk, beaten, for egg wash — 1
- Sesame or nigella seeds — 1 tbsp
Method
- Dissolve yeast in warm water and rest 10 minutes until foamy.
- Rub the softened butter into the flour and salt, then mix in the yeast water and egg to form a soft dough.
- Rest, covered, for 1 hour.
- Meanwhile, saute the onions in oil until deeply golden, then stir in turmeric, cinnamon, cardamom and pepper, and cook a further 2 minutes. Cool completely.
- Roll the dough into a large thin rectangle, brush generously with melted butter, and fold into thirds; repeat this rolling and folding twice more to build flaky layers.
- Roll out again, spread the cooled spiced onion filling evenly over the surface, and roll up tightly into a log.
- Slice the log into rounds, place cut-side up on a baking tray, and press gently to flatten slightly.
- Brush with egg yolk, scatter with seeds, and bake at 190C (375F) for 20-25 minutes until deep golden and flaky.
Introduction: Shor gogal is the savoury counterpart to sweet Novruz pastries, a richly spiced, flaky pastry filled with a fragrant mix of fried onion and ground spices such as turmeric, cinnamon and cardamom, traditionally baked in large batches for the New Year table.
Cultural Background: Shor gogal is the savoury counterpart to sweet Novruz pastries, a richly spiced, flaky pastry filled with a fragrant mix of fried onion and ground spices such as turmeric, cinnamon and cardamom, traditionally baked in large batches for the New Year table.
Tips: The repeated rolling and folding is what creates shor gogal’s signature flaky layers — do not skip these steps. Make sure the onion filling is completely cool before spreading, or it will melt the butter layers and make the dough difficult to roll.
Variations: Some bakers add a pinch of saffron to the dough for extra colour and fragrance. A version with a little ground meat added to the onion filling is found in some households.
Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Warm briefly in a low oven to restore flakiness before serving.
Nutrition: Approx. 260 kcal, 5 g protein, 15 g fat, 27 g carbohydrate per pastry.
FAQs:
Q: How is shor gogal different from shekerbura?
A: Shor gogal is savoury and spiced with onion, while shekerbura is a sweet, nut-filled crescent — together they represent both flavours of the Novruz table.
Q: Can I prepare the dough in advance?
A: Yes, the rested dough can be kept in the fridge overnight before rolling and filling.
- Plain flour — 500 g (4 cups)
- Butter, softened, plus extra melted butter for layering — 200 g (7/8 cup)
- Egg — 1
- Warm water — 150 ml (2/3 cup)
- Active dry yeast — 1 tsp
- Salt — 1/2 tsp
- Onions, finely diced — 2
- Vegetable oil — 2 tbsp
- Ground turmeric — 1 tsp
- Ground cinnamon — 1/2 tsp
- Ground cardamom — 1/4 tsp
- Ground black pepper — 1/4 tsp
- Egg yolk, beaten, for egg wash — 1
- Sesame or nigella seeds — 1 tbsp
Please log in to leave a comment.