Sambousek Spinach Meat Cheese Fillings Recipes

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SAMBOUSEK (SPINACH, MEAT, CHEESE FILLINGS)



Sambousek (Spinach, Meat, Cheese Fillings) image

So many recipes for Sambousek so I posted the dough recipe I liked and worked best for me after trying several and some favorite traditional fillings. You can bake or Fry.

Provided by Jamilahs_Kitchen

Categories     African

Time 1h45m

Yield 20-30 pies, 12-24 serving(s)

Number Of Ingredients 33

3 cups all-purpose flour
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1 cup lukewarm water
2 1/2 lbs chopped spinach
3 chopped onions
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon sumac
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces softened cream cheese
1 cup crumbled feta cheese
2/3 cup chopped walnuts (optional)
3 tablespoons heavy cream
1/2 cup parsley, chopped
1 scallion, minced
1/2 teaspoon salt
1/4 teaspoon black pepper (fresh ground)
1 lb ground lamb or 1 lb ground turkey
1 large tomatoes, minced
1 small onion, minced
1/2 cup chopped flat leaf parsley
2 tablespoons tomato paste
3 -4 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1 teaspoon cumin
2 teaspoons allspice
1/2 teaspoon dried thyme
1/2 teaspoon dry oregano
1 cup frying oil (I always use olive, use what you like)

Steps:

  • In a large bowl, mix together the flour, olive oil and salt. Create a well in the center of the flour mixture and pour in the water.
  • Gradually fold the flour into the water while simultaneously rotating the bowl.
  • Dough will be slightly sticky
  • Knead the dough until pliable and no longer sticky
  • Place in fridge for one hour allow dough to set.
  • Lightly flour your work surface and roll out the dough into a 1/4" thick rectangle.
  • Using a cookie cutter or even a large glass, cut out circles from the dough.
  • Do not lift or remove the circles.
  • Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch.
  • Cover with plastic wrap and refrigerate until needed
  • Mix the filling ingredients. Take tablespoon of filling mixture and put on each circle. Take about a teaspoonful of mixture and place in the center of each circle
  • Fold circles in half to create half-moons (semi-circles). Pinch the edges together with a fork or fingers to tightly seal
  • Repeat same process with the remaining dough and filling
  • Frying : Heat oil in a 6qt saucepan over medium-high heat (fill oil no more than half-way)
  • Fry the Sambousek until golden brown, approximately 4 minutes, turning once.
  • Remove with a slotted spoon and drain excess oil on paper towels
  • Baking: Dip each piece in olive oil and put in sheet pan.
  • Bake in 350 degree oven for 45 minutes till brown.
  • Serve cold or warm.

CHEESE SAMBOUSEK



Cheese Sambousek image

Small, cheese-filled pastries, eaten as snacks. This recipe comes from the book "A Baker's Odyssey" by Greg Patent. It was recently featured on NPR.

Provided by Susiecat too

Categories     Lunch/Snacks

Time 1h30m

Yield 24 pastries, 12 serving(s)

Number Of Ingredients 16

2 1/2 cups unbleached all-purpose flour (spooned into the cups and leveled)
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
9 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
1/2 cup cool water
2 teaspoons cumin (optional) or 2 teaspoons caraway seeds (optional)
1 large egg, beaten with a pinch of salt for egg wash
sesame seeds, for sprinkling
12 ounces cheese, shredded (use sharp-flavored cheese for best results)
1 pinch salt
1 pinch cayenne pepper
1 large egg
1 large egg white
1 large egg yolk, beaten with
1 teaspoon water, for egg wash

Steps:

  • First make the dough:.
  • Combine the flour, salt, baking powder, and sugar in a food processor fitted with the metal blade and process for 5 seconds.
  • Add the butter and pulse 10 times, or until the mixture is the consistency of fine meal.
  • With the machine running, add the water in a steady stream, taking about 10 seconds to do so.
  • Process for 1 minute. The dough will gather into a ball and form a mass that whirls around the blade. Feel the dough. It should be smooth, soft, elastic, and no longer sticky.
  • If necessary, adjust the texture with droplets of water or small amounts of flour, processing a few seconds after each addition. If you want to add seeds to the dough, knead them in by hand on your work surface.
  • Divide the dough into 24 pieces and shape into balls (3/4 ounce each).
  • Cover the balls of dough loosely with a kitchen towel and let stand for 30 minutes.
  • Next, the filling:.
  • Place the cheese, salt, cayenne, egg, and egg white in the work bowl of a food processor fitted with the metal blade and pulse very rapidly 20 to 30 times, until the mixture just begins to gather into a mass.
  • Turn out onto a sheet of waxed paper or plastic wrap and pat into a 6 x 4-inch rectangle.
  • Cut the cheese mixture into 1-inch squares.
  • Adjust two oven racks to divide the oven into thirds and preheat the oven to 350°F
  • Line two 14 x 17-inch baking sheets with silicone baking pan liners or cooking parchment.
  • To shape the sambouseks, pat a ball of dough into a 4-inch circle on your unfloured work surface.
  • Place a square of the cheese mixture slightly below the center of the circle and pat it into a semicircular shape, leaving a bottom border of dough a scant 1/2 inch wide.
  • Fold the top half of the dough over the cheese and press the edges firmly to seal.
  • Use a fingertip to crimp the edge of the dough back on itself, forming a fluted border.
  • Place the sambousek on the prepared sheet.
  • Repeat with the remaining dough and cheese, placing 12 sambouseks about 2 inches apart on each sheet.
  • Paint the sambouseks with the egg wash.
  • Bake 30 minutes, or until golden brown.
  • Rotate the pans top to bottom and front to back once during baking to ensure even browning. Use a wide metal spatula to transfer the sambouseks to wire cooling racks, and serve warm or at room temperature.

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