Sambousek
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5.0
6 reviews
Excellent
Sambousek
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Sambousek are fried or baked turnovers with various fillings, that are popular in the Middle East, as well as throughout Asia and Africa.
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Ingredients
For the dough
- 2½ cups all-purpose flour , sifted
- ½ cup butter (at room temperature), diced
- ¼ cup vegetable oil
- ½ teaspoon salt
- ¾ cup milk (cold)
- 1 egg
- 1 teaspoon vinegar
- 4 teaspoons baking powder
For the filling
- 1 medium onion , finely chopped
- 2 cloves garlic , crushed
- 2 tablespoons flat-leaf parsley , chopped
- 2 tablespoons olive oil
- 10 oz ground beef
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ½ teaspoon ginger
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 2 egg yolks
- 1 tablespoon tomato paste
- salt
For the paste
- 1 tablespoon flour
- 3 tablespoons water
For frying
- vegetable oil
Equipment
- food processor
- Rolling pin (or pasta machine)
- Large frying pan
- High-sided pan
Instructions
Dough
- Place all the ingredients, except the milk, into the bowl of a food processor.
- Using the whisk attachment, mix everything together until the mixture resembles fine breadcrumbs.
- Using the dough hoo, and at low speed, slowly incorporate the milk.
- Knead for 5 minutes at medium speed, until a smooth dough forms, which comes away from the sides of the bowl.
- If the dough is too wet, add a little flour, and if too dry, add a little water or milk.
- Wrap the dough in cling film, and place it in the refrigerator to rest for 1 hour.
Filling
- Heat the olive oil over medium heat in a deep pan.
- Sauté the onions until translucent.
- Add the garlic, then the minced meat, all the spices, egg yolks, and tomato paste. Season with some salt.
- Cook over medium heat, mashing the meat, and stirring frequently until cooked through, and the liquid is completely reduced.
- Add the chopped parsley at the end of cooking, and mix.
- Cooking the sambousek dough
- For triangle-shaped sambousek
- Divide the dough into 8 equal pieces.
- On a lightly oiled work surface, or between two sheets of baking paper, using a rolling pin, roll out each piece of dough to a circle ⅛ inch (2mm) thick and 9 inch (23cm) in diameter.
- Heat a large skillet over medium heat and cook each sheet of pastry for just a few seconds on each side. The dough sheets should remain white and pliable. Above all, they must not harden.
- Stack them in a damp cloth so that they do not dry out.
- For tube-shaped samboussek
- Divide the dough into 16 equal pieces.
- On a lightly oiled work surface, or between two sheets of baking paper, using a rolling pin, roll out each piece of dough to a circle ⅛ inch (2mm) thick and 9 inch (23cm) in diameter.
- Heat a large skillet over medium heat and cook each sheet of pastry for just a few seconds on each side. The dough sheets should remain white and pliable. Above all, they must not harden.
- Stack them in a damp cloth so that they do not dry out.
Paste
- Combine the flour and water until a smooth, somewhat runny dough forms.
Assembling the sambousek
Triangle-shaped
- Cut each circle into two equal parts.
- Fold half a sheet, placing it in front of you vertically, the rounded side to the left. Fold the sheet back on itself, the rounded corner towards the right edge.
- Press along the fold to ensure it stays in place.
- In the lower left corner, place 1 tablespoon of the filling.
- Take the lower right corner, and fold it to the left.
- Gently take this triangle, and fold it to the right, along the fold.
- Take the triangle again, and fold it to the right along the fold.
- Fold the top right corner down to form a point.
- Take the tip, and tuck it underneath the fold (like an envelope).
- Once the flap is fully folded, the triangle is formed.
Tube-shaped
- Place the dough sheet in front of you.
- Place 1 tablespoon of stuffing in the center.
- Fold the bottom edge to cover the stuffing, then the side edges, and finally roll everything up.
- Glue the sambousek with a little paste.
Frying
- Heat a large oil bath in a high-sided pan to 388°F (170°C). The temperature of the oil should be constant throughout the frying.
- Fry the sambousek until golden brown.
Notes
- In order to obtain a very thin pastry, it may be rolled out using a pasta machine.
- Ready-made sambousek pastry can be bought in stores.
- To shape the sambousek into a crescent, it is not necessary to pre-cook the pastry sheets. Place the filling in the center of the circle of raw dough, fold in half to form a crescent, and crimp the edges. Fry as usual.
- The more hot oil is used, the less fat the sambousek will absorb.
- It is very important to check the temperature of the oil.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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