Arabic Samboosak Recipes

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SAMBOUSEK



Sambousek image

Provided by Food Network

Categories     main-dish

Time 19h5m

Yield 15 servings (4 per person)

Number Of Ingredients 15

5 pounds flour, plus more for dusting
1/4 cup sugar
5 tablespoons kosher salt
1 tablespoon dried yeast
1/4 cup canola oil, plus more for sprinkling
5 cups cold water
1 1/2 pounds yellow Spanish onions, chopped
6 tablespoons butter OR 1/4 cup canola oil
1 teaspoon allspice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 pounds ground sirloin
8 ounces pine nuts
5 cups canola oil, for frying

Steps:

  • For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil. Let mix for 3 to 5 minutes. Then start adding the cold water slowly until it forms a big ball (add more flour if the dough is thin/ loose). Let mix for 15 more minutes. Then let the dough rest for 15 minutes. Turn the mixer back on and mix the dough for 15 more minutes, and then let rest for 15 more minutes. Put the dough in a pan and cover the top lightly with canola oil and let sit at room temperature for 1 hour. Then put in the refrigerator and let rest overnight.
  • Form 7-ounce balls with the dough and roll lightly with flour. Put them in a proof box at room temperature for 2 hours after you roll it. Place the balls side by side and put a cover on it that is very tight so no air is let in, otherwise it will get dry.
  • For the meat: In a large skillet over medium-high heat, saute the onions in 4 tablespoons of the butter until they are golden brown. Then add in all the allspice, salt, black pepper and cayenne pepper. Then add the meat and continue to stir to avoid clumps. Cook the meat for 15 to 20 minutes.
  • In another pan, heat the remaining 2 tablespoons butter until hot. Add the pine nuts and cook until golden brown, about 3 minutes, stirring so the pine nuts do not burn.
  • After the pine nuts are cooked, pour on top of the cooked meat. Let the meat cool off at room temperature for 30 minutes.
  • Take the dough balls and flatten them into a plate shape less than 1/2-inch thick. Use a round shaped cup to cut out 4 dough pieces. Then take 4 tablespoons of the meat mixture and put inside the dough. Fold in half and pinch the dough together.
  • Heat the oil in a deep-fryer or large pot until it is very hot. Fry until golden, 2 to 3 minutes on each side.

SAUDI SAMBOOSAK



Saudi Samboosak image

While snooping around various sources for Middle Eastern recipes, I stumbled across this. I haven't made this yet but it looks yummy. Please let me know! I did alter the wording of the ingredients slightly so they made more sense. Rising time is included in the prep time. Cook time is only the frying time. Posted for Zaar World Tour II. **I looked up this recipe - it's all over the web written exactly as i have it here with no mention of salt in the ingredients & 1.5c oil. I don't remember where I copied it from. I suggest 1tsp salt. I think it's time I made this myself....happy cooking! Also, wow, it was posted for ZWT 2! xo Bethie**

Provided by Elmotoo

Categories     Lunch/Snacks

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 cups flour
2 grated onions
1 1/2 cups oil
1 teaspoon ground black pepper
1 teaspoon bread spices (fennel seeds, poppy seeds, etc.)
1/4 ounce yeast
1 teaspoon cumin
oil (for frying)
water
1 lb ground beef or 1 lb ground lamb

Steps:

  • Put the flour in a deep bowl, add the bread spices and salt. Add the oil and rub with fingertips. Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding.
  • Divide into small pieces, place on a tray and put in a warm place for one hour.
  • Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool.
  • Roll each piece of dough into a round, about 1/16 inch thick. Place a tablespoon of meat in the center of each round and seal then twist the edges.
  • Heat the oil and deep fry the samboosak on both sides.
  • Serve hot.

Nutrition Facts : Calories 669.5, Fat 50, SaturatedFat 8.7, Cholesterol 38.6, Sodium 40.4, Carbohydrate 39, Fiber 2.1, Sugar 1.3, Protein 16.1

SAMBUSA



Sambusa image

This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef.

Provided by SAFIYOSMOMMY

Categories     World Cuisine Recipes     African

Time 1h10m

Yield 24

Number Of Ingredients 13

1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
  • In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
  • Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 10.8 g, Cholesterol 24.5 mg, Fat 9.5 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 2.4 g, Sodium 213.4 mg, Sugar 0.3 g

SAMBUSAK



Sambusak image

Note: This recipe courtesy of Suzanne Sasson

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 50

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/2 cup semolina flour
1 cup (2 sticks) unsalted butter, at room temperature
3/4 teaspoon salt
1/4 cup warm (110 degrees) water, plus more as needed
1/4 cup sesame seeds
1 pound freshly grated muenster cheese
1 large egg, lightly beaten
Pinch of salt (optional)

Steps:

  • Preheat oven to 350 degrees. Prepare the dough: In the bowl of a food processor, combine all-purpose flour, semolina, butter, and salt; process until mixture resembles coarse meal, 8 to 10 seconds. While pulsing, add warm water in a slow, steady stream through feed tube, adding more, if necessary; process until dough just comes together. Dough should be soft and moist, not sticky. Cover bowl; set aside.
  • Prepare the Filling: In a large bowl, gently stir to combine cheese, egg, and salt, if using; set aside.
  • On a work surface, divide dough into thirds; keep two-thirds dough covered in the bowl. With remaining one-third dough, form walnut-sized balls, 1 to 1 1/2-inches in diameter. Place sesame seeds in a small bowl; dip each ball into sesame seeds to cover halfway. Using a tortilla press or the palm of your hand, flatten each ball, sesame-side down, into a 2 1/2-inch circle. Place 1 scant teaspoon of filling into center of circle; fold dough over filling to enclose, forming a half-moon shape. Press edges together to seal, and crimp edges decoratively using the back of a fork. Transfer to a parchment paper-lined baking sheet; cover with a damp towel to prevent drying out. Repeat with remaining dough and filling. Sambusak can be frozen at this point for up to 3 months.
  • Bake until edges are lightly golden, 15 to 20 minutes; do not allow sambusak to brown as filling will dry out. Serve warm.

ARABIC SAMBOOSAK



Arabic Samboosak image

This is based on a recipe from the link http://www.nclrc.org/guides/HED/lessons/20.html, which I made after attempting recipe #173583 for the Aussie Recipe Swap #12. At the time, the recipe I had attempted was based on a very rough Arabic translation, so chef #239758 kindly turned me onto this one. I tried this Samboosak, and would recommend serving them with a sauce such as recipe #36126 -- if anyone knows of a more appropriate Arabic sauce, please let me know! :) I think they're quite good without a sauce, too!

Provided by mersaydees

Categories     Southwest Asia (middle East)

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
2 eggs, beaten
1 cup milk, warmed
1/3 cup corn oil
2 tablespoons corn oil, for frying
2 medium onions, chopped
1 lb ground beef or 1 lb ground lamb
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon black pepper

Steps:

  • Preheat oven to 300 degrees F.
  • To make the pastry, combine flour, baking powder, sugar, and salt in bowl.
  • Mix in oil, warm milk, and beaten eggs until a soft dough is formed.
  • Cut the dough into small 2 inch balls.
  • Cover and let rest for 15 minutes.
  • Meanwhile prepare the filling by heating the oil in a large frypan.
  • Add the chopped onions, and cook until they are soft.
  • Stir the ground meat into the pan and add the cumin, salt, and pepper. Fry until well cooked.
  • On a lightly floured work surface, roll out the pastry balls into 4-inch round circles.
  • Place a teaspoon of filling in the center of a rolled-out pastry.
  • Moisten the edges, fold, and press together to seal. You may optionally roll the edges inward for a decorative effect.
  • Place on a greased baking sheet.
  • Repeat the previous three steps for each pastry ball.
  • Bake for about 15 minutes or until lightly browned.
  • Serve warm.

Nutrition Facts : Calories 442.6, Fat 21.7, SaturatedFat 5.8, Cholesterol 95.7, Sodium 1371.9, Carbohydrate 42.6, Fiber 1.8, Sugar 3, Protein 18.4

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Top Asked Questions

What sauce to serve with samboosak?
I tried this Samboosak, and would recommend serving them with a sauce such as recipe #36126 -- if anyone knows of a more appropriate Arabic sauce, please let me know! :) I think they're quite good without a sauce, too!
How long do you fry sambousek?
STEP 1: Heat approximately one cup of oil in a small saucepan over medium-high heat. When the oil reaches 375 degrees F, or bubbles as soon as you add the Sambousek, it is ready for frying. Fry Sambousek until golden brown, or approximately 5 minutes, turning once. STEP 2: Remove Sambousek with a slotted spoon and drain onto paper towels.
What is the best filling for a sambousek?
Finally, you'll need avocado or vegetable oil for frying or baking the Sambousek. Beef — Use lean ground beef or ground lamb for the filling. If using lamb, drain the fat from the prepared filling before using. Onion — Yellow onion or diced green onion/scallions may be used in the filling. Sumac — The Sumac gives the filling a tangy flavor.
How to cook sambousak in air fryer?
Air fry for 15 to 20 minutes at 400-degrees. Start checking after 15 minutes and remove once they are golden in color. Place uncooked Sambousak on a plate and store in the freezer until they are no longer sticky or semi-frozen. Place in a ziplock bag and freeze until ready to cook. To reheat cooked Sambousak, microwave them for 30 seconds.

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