- 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.
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
Yield 8-10 serving(s)
Number Of Ingredients 10
- 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
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
Number Of Ingredients 13
- 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
- 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.
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)
Yield 8 serving(s)
Number Of Ingredients 13
- 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
More about "arabic samboosak recipes"
SAMBOUSAK (ARABIC SAMOSA, MEAT & VEGETARIAN FILLING)
5/5 (10)Total Time 1 hr 35 minsCategory AppetizerCalories 50 per serving
- Start by dicing the onions finely and cooking in a skillet with the vegetable oil on medium heat until softened. This should take 3-4 minutes
- Thaw the spring roll pastry in the fridge overnight. Using the square pastry, remove from packaging and place on a plate covered with a towel to prevent drying
- Start by peeling the potatoes and chopping into large chunks (quarters or eighths), then cover with water and boil for approximately 15-20 minutes until fork tender
- Thaw the spring roll pastry in the fridge overnight. For the triangle shaped sambousak, you'll need long rectangular pieces of pastry. You can either purchase it in that shape or purchase a large square and cut it in half.
LAMB SAMBOUSEK RECIPE - THE SPRUCE EATS
RECIPEDB - COSYLAB.IIITD.EDU.IN
ARABIC SAMBOOSAK FOOD- WIKIFOODHUB
MEAT & POTATOES SAMBOOSAK RECIPE | EGYPTIAN FOOD, LEBANESE …
SAUDI SAMBOOSAK - SUDAIRY
MEAT SAMBOUSAK – I LOVE ARABIC FOOD
MEAT & POTATOES SAMBOOSAK RECIPE | FOOD, LEBANESE RECIPES, …
SAUDI SAMBOOSAK RECIPE - COOK WITH HAMARIWEB.COM
SAMBOUSEK (LEBANESE MEAT-FILLED SAVORY PIES) - HILDA'S …
CHEESE SAMBUSAK - MIDDLE EASTERN TURNOVER PASTRIES - TORI AVEY
SAUDI SAMBOOSAK RECIPE | ARABIAN RECIPES IN ENGLISH
SAMBUSA (SAMBOUSEK) DOUGH RECIPE – I LOVE ARABIC FOOD
EASY SAMOSA RECIPE - AMIRA'S PANTRY
CHEESE SAMOSA – SAMBOOSAK - EVERY LITTLE CRUMB
EMIRATI RECIPE: SAMBOOSA (FRIED SAVORY TRIANGLES ... - GINGER AND …
MEAT & POTATOES SAMBOOSAK | عائلة نستله - NESTLE FAMILY
MEAT & POTATOES SAMBOOSAK RECIPE | DELICIOUS RECIPES
MINI CREAM CHEESE SWEET SAMOSAS (SAMBOOSAK) - CLEOBUTTERA
MEAT &AMP; POTATOES SAMBOOSAK RECIPE
13 SAMBOOSAK IDEAS | FOOD, MIDDLE EASTERN RECIPES, RECIPES
ARABIC SAMBOOSAK RECIPES | ZAIQA
SAMBOUSEK- THE MIDDLE EASTERN BROTHER OF SAMOSA! - CAFEGARIMA
HOW TO MAKE A HANUKKAH SAMBOUSAK (IRAQI CHICKPEA TURNOVERS) – …
SAUDI SAMBOOSAK RECIPE | ARABIAN RECIPES IN ENGLISH
THE SECRET OF SUPERB SAMBOUSEK | MANOOSH PIZZERIA
SAMBOUSEK RECIPE FROM MODERN FLAVORS OF ARABIA - GOURMET …
LEBANESE RECIPES: MEAT & POTATOES SAMBOOSAK RECIPE
EGYPTIAN | ARABIC PATTIES | SAMBOSAK | MOTHER’S RECIPE MEAT
SAMBUSA (SAMBOUSEK) DOUGH RECIPE - EASY RECIPES
ARABIC SAMBOOSAK AND ARABIC CHEESY MACARONI RECIPES | ZAIQA
CHEESE SAMBUSA/SAMOSA | COOKING ARABIC FOOD - YOUTUBE
BASICS: HOW TO MAKE SYRIAN SAMBOUSAK - BETWEEN CARPOOLS
BASBOUSA SEMOLINA CAKE - THE MATBAKH
RAMADAN RECIPES: SAMBUSAK (SAMOSA) | ISLAM.RU
TASTY LEBANESE FOOD - SAMBOOSAK, JöNKöPING TRAVELLER REVIEWS
SAMBOOSEH RECIPE, SAMOSA RECIPE - EASY RECIPES
LEBANESE CUISINE - SAMBOOSAK, JöNKöPING TRAVELLER REVIEWS
#60-minutes-or-less #time-to-make #course #cuisine #preparation #saudi-arabian #appetizers #african #asian #middle-eastern
You'll also love
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.