SHAKSHUKA WITH CHICKPEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
- Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges.
- Combine the yogurt, hummus and a pinch of salt in a small bowl. Sprinkle the herbs over the eggs; season with salt and pepper. Serve with the pita bread and hummus sauce.
Nutrition Facts : Calories 452 calorie, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 430 milligrams, Sodium 811 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 24 grams
SAMBUSAKS (SUMBOOSAKS) WITH CHICKPEAS
These are traditional Purim sambusaks from Baghdad, with a chickpea filling and a whole egg in each. Adding the egg is optional, so please omit that part if you'd prefer to make these without eggs.
Provided by Nurit Cusack
Categories Israeli Recipes
Time 2h10m
Yield 11
Number Of Ingredients 15
Steps:
- Mix the flour, cornstarch, salt, baking powder, 3 tablespoons of vegetable oil, and water together in a bowl to form a dough; cover and allow to rest for 10 minutes. Divide the dough into 11 portions, and form into balls. Roll each dough ball out on a floured surface to a 5-inch circle.
- Cook the onion in 1 teaspoon of vegetable oil in a skillet over medium heat until browned, about 10 minutes; stir in the garbanzo beans, cilantro, cumin, coriander, salt, and black pepper until thoroughly combined.
- Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C).
- Break an egg into a greased custard cup, cover with a square of waxed paper, and cook in a microwave oven on High setting for 40 seconds. Place about 1 1/2 tablespoons of the garbanzo bean filling onto a dough circle, place the slightly cooked egg onto the filling, and gently fold the dough into a half-moon shape. Fold the dough edge over and crimp with a fork to seal in the filling.
- Deep fry the sambusaks, one or two at a time, in the hot oil until golden brown, about 3 minutes per side. Remove with a wire strainer, and drain on paper towels.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 23 g, Cholesterol 186 mg, Fat 13.7 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 313 mg, Sugar 1.8 g
SAMBUSAKS (SUMBOOSAKS) WITH CHICKPEAS
These are traditional Purim sambusaks from Baghdad, with a chickpea filling and a whole egg in each. Adding the egg is optional, so please omit that part if you'd prefer to make these without eggs.
Provided by Nurit Cusack
Categories Israeli Recipes
Time 2h10m
Yield 11
Number Of Ingredients 15
Steps:
- Mix the flour, cornstarch, salt, baking powder, 3 tablespoons of vegetable oil, and water together in a bowl to form a dough; cover and allow to rest for 10 minutes. Divide the dough into 11 portions, and form into balls. Roll each dough ball out on a floured surface to a 5-inch circle.
- Cook the onion in 1 teaspoon of vegetable oil in a skillet over medium heat until browned, about 10 minutes; stir in the garbanzo beans, cilantro, cumin, coriander, salt, and black pepper until thoroughly combined.
- Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C).
- Break an egg into a greased custard cup, cover with a square of waxed paper, and cook in a microwave oven on High setting for 40 seconds. Place about 1 1/2 tablespoons of the garbanzo bean filling onto a dough circle, place the slightly cooked egg onto the filling, and gently fold the dough into a half-moon shape. Fold the dough edge over and crimp with a fork to seal in the filling.
- Deep fry the sambusaks, one or two at a time, in the hot oil until golden brown, about 3 minutes per side. Remove with a wire strainer, and drain on paper towels.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 23 g, Cholesterol 186 mg, Fat 13.7 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 313 mg, Sugar 1.8 g
SAMBUSAKS (SUMBOOSAKS) WITH CHICKPEAS
These are traditional Purim sambusaks from Baghdad, with a chickpea filling and a whole egg in each. Adding the egg is optional, so please omit that part if you'd prefer to make these without eggs.
Provided by Nurit Cusack
Categories Israeli Recipes
Time 2h10m
Yield 11
Number Of Ingredients 15
Steps:
- Mix the flour, cornstarch, salt, baking powder, 3 tablespoons of vegetable oil, and water together in a bowl to form a dough; cover and allow to rest for 10 minutes. Divide the dough into 11 portions, and form into balls. Roll each dough ball out on a floured surface to a 5-inch circle.
- Cook the onion in 1 teaspoon of vegetable oil in a skillet over medium heat until browned, about 10 minutes; stir in the garbanzo beans, cilantro, cumin, coriander, salt, and black pepper until thoroughly combined.
- Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C).
- Break an egg into a greased custard cup, cover with a square of waxed paper, and cook in a microwave oven on High setting for 40 seconds. Place about 1 1/2 tablespoons of the garbanzo bean filling onto a dough circle, place the slightly cooked egg onto the filling, and gently fold the dough into a half-moon shape. Fold the dough edge over and crimp with a fork to seal in the filling.
- Deep fry the sambusaks, one or two at a time, in the hot oil until golden brown, about 3 minutes per side. Remove with a wire strainer, and drain on paper towels.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 23 g, Cholesterol 186 mg, Fat 13.7 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 313 mg, Sugar 1.8 g
SAMOSA CHICKPEA
Make and share this Samosa Chickpea recipe from Food.com.
Provided by alan8513
Categories Curries
Time 1h30m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- Soak the chickpeas overnight in water.
- The next day, place the soaked peas in fresh water to cover and cook until tender, about 3 hours.
- Place the chickpeas into a blender with a little water and puree.
- Put the pureed chickpeas into a skillet and add all the other ingredients.
- Add 1 cup of water and cook over medium heat until all the water is completely taken up.
- Allow filling to cool before using to fill samosas.
SAMBUSAKS (CHEESE-FILLED PASTRIES)
As a child in Egypt, Colette Rossant lived with her extended family in a large house with a full-time kitchen staff. On the first Thursday of every month, her Grandmaman would entertain her many friends, and though Ahmed, the Sudanese chef, always whipped up a number of specialties, Grandmaman herself made the sambusaks-flaky, golden-brown savory pastries filled with fresh farmer's cheese or feta, parmigiano-reggiano, and parsley. If she was feeling magnanimous, Grandmaman would let Colette knead the warm dough. These salty savories would be served first along with tall glasses of iced tea or lemonade at the four o'clock ladies' card party, then reappear later as part of the dinner mazza. For centuries, these pastries-sambusak is Arabic slang for ''turnover''-have been popular snacks in Lebanon, Syria, and Egypt. From Saveur, 1996.
Provided by Chef Kate
Categories Lunch/Snacks
Time 1h35m
Yield 18-20 turnovers
Number Of Ingredients 10
Steps:
- For the Pastry.
- Combine butter, oil, and salt in a bowl.
- Add 1/2 cup hot water and stir.
- Gradually add 2 cups flour.
- Turn dough onto a floured surface and work in remaining flour.
- Knead until dough holds together; it will be soft.
- Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
- For the Filling.
- Place feta, parmigiano-reggiano, eggs, baking powder, and pepper in a food processor and pulse until light and creamy.
- For the Turnovers.
- Preheat oven to 375°.
- Divide dough into 20 balls.
- On a floured surface, roll each ball into a round about 4'' in diameter.
- Place a heaping tablespoons of filling in center of each round.
- Brush edges with water, fold to enclose filling, then press edges with a fork to seal(Assembled sambusaks may be frozen.)
- Place sambusaks on 2 lightly greased cookie sheets, then brush with egg wash.
- Bake until golden, 30-35 minutes.
Nutrition Facts : Calories 234.2, Fat 15.9, SaturatedFat 6.9, Cholesterol 64.2, Sodium 391.3, Carbohydrate 16.9, Fiber 0.6, Sugar 0.8, Protein 5.9
SAMBUSAK
Note: This recipe courtesy of Suzanne Sasson
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 50
Number Of Ingredients 9
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.
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