Everything Spiced Challah Turkey Pastilla

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  • Level: Easy
  • Total: 2 hr (includes rising and cooling times)
  • Active: 1 hr 5 min
  • Yield: 8 servings
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One 1/4-ounce package active dry yeast (about 3/4 tablespoon)

1 tablespoon sugar 

1 cup lukewarm water (about 95 degrees F) 

2 large eggs 

1/2 tablespoon salt 

4 1/2 cups all-purpose flour, plus more for dusting 

Vegetable oil for greasing bowl 

Turkey Filling:

1 tablespoon olive oil

1 teaspoon chopped fresh ginger 

1 medium onion, diced 

1 pound ground turkey 

1/4 cup toasted shelled pistachios 

1/4 cup golden raisins 

1 teaspoon ground cinnamon 

1/2 teaspoon chili powder 

Everything Spice:

1 teaspoon dried onion flakes

1 teaspoon dried garlic 

1 teaspoon sea salt 

1 teaspoon caraway seeds 

1 teaspoon poppy seeds 

1 teaspoon black sesame seeds 


1 large egg

1/4 cup powdered sugar, for dusting 


  1. For the challah: In a small bowl, combine yeast, sugar and water. Whisk to dissolve, then add eggs and salt and whisk again. Place yeast mixture into the bowl of a stand mixer fitted with a dough hook. With mixer on medium speed, gradually add flour. When dough holds together, it is ready for kneading.
  2. Turn dough onto a floured surface and knead until smooth. Place dough in a bowl lightly greased with vegetable oil. Cover with plastic wrap and let rise in a warm place for 45 minutes, or until almost doubled in size.
  3. For the turkey filling: In a medium cast-iron skillet over medium heat, add olive oil. When shimmering, add ginger and onion and saute until browned, 3 to 4 minutes. To the skillet, add turkey, pistachios, raisins, cinnamon, and chili powder. Saute until turkey is cooked through, 8 to 10 minutes. Set aside to cool.
  4. For the everything spice: Place the onion flakes, dried garlic, salt, caraway seeds, poppy seeds and sesame seeds in a bowl; mix and set aside.
  5. To assemble: Preheat the oven to 375 degrees F.
  6. Turn dough onto a floured surface and roll into a rectangle approximately 1/8-inch thick. Cut into 3-inch squares. Spoon 2 tablespoons turkey filling on top of each square. Fold up the sides to form dumplings and crimp the tops. Place top-side down on a baking sheet, leaving about 2 inches between each pastilla. In a small bowl whisk egg with 1 tablespoon water. Brush pastillas with the egg wash, then sprinkle with the everything spice.
  7. Bake until golden brown, about 25 minutes. Cool, then dust with powdered sugar and serve.
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