Holidays & Special Occasions
Shor Gogal Savoury Spiced Nowruz Pastry
Ingredients
- - 500 g (4 cups) plain flour
- - 200 g (7/8 cup) butter, softened, plus extra melted butter for layering
- - 1 egg
- - 150 ml (2/3 cup) warm water
- - 1 tsp active dry yeast
- - 1/2 tsp salt
- - 2 onions, finely diced
- - 2 tbsp vegetable oil
- - 1 tsp ground turmeric
- - 1/2 tsp ground cinnamon
- - 1/4 tsp ground cardamom
- - 1/4 tsp ground black pepper
- - 1 egg yolk, beaten, for egg wash
- - 1 tbsp sesame or nigella seeds
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.
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