Sambusa pastry recipe? help!?!
Sambusa pastry recipe? help!?
I make sambusa every ramadan, but this year I want to make it using the home made pastry, not the phyllo dough...where you shape the sambosa like a half moon. I've never done this before, would someone please share with me their own recipe for the dough? a great filling would be nice too! Thank you!!
Answers:
Sambusac (or samboosa: Iraqi empanadas/samosas)
You can learn all about sambusac's orgins, and all the other samosa-like dishes around the world at samosa-connection.com
I'll tell you what you can put there :
1/2 pound of cooked garbanzo beans (or 1 can)
large bunch of chopped parsley or cilantro
1 onion, diced
2 cloves of diced fresh garlic
1 pound of flour
1/2 pack of active yeast
Spices: cumin, corriander, curry powder, salt, hot sauce, etc. to taste Watch Moti make this recipe!
The sambusac is very similar to an Indian samosa, and is a 'grandfather' to Latin American empanadas or Portuguese empadas. They are enjoyed as an appetizer or a full meal, and yes, you can eat them with your hands! This recipe makes approximately 12.
I'll tell you what you can do :
Bread dough:
You can use any bread dough recipe, or even buy it prepared in the supermarket. However, I simply mix a little salt, the flour with yeast and warm water. Add enough lukewarm water (about 1.5 cups) to the flour until you can work with it as a pliable dough. Allow it to rest in a warm covered area for 30-60 minutes.
Filling:
Sauté onions and garlic in a frying pan on medium heat until translucent, about 5 minutes. Add the cooked garbanzo and spices and mash the ingredients unti you make a paste. Remove from heat and mix in the chopped parsley and salt to taste.
Frying:
Now, divide the risen dough into about 15 balls. Flatten out each ball into a circle of about 3 inches in diameter. Place large spoonful of the garbanzo mixture in the center of the dough and fold over the sides to form a closed pocket. Fry your simbusak in a generous portion of oil, flipping once to brown each side.
Serve as a side dish or main course. It's sooo good!
Tip
Although chickpeas are the traditional simbusak filling, you can make it tasy with ground meat, or even cheese.
Best of luck,
