The Sambusk dish is a classic of Iraqi cuisine. The frying gives the dough a crispy texture with a soft and tender filling.
The dumplings are of course perfect for a picnic, for a quick lunch, in the summer to the beach or the pool, or something to put in a box inside the bag so that we don't go hungry. Ruth Oliver, in collaboration with Olive Tree Oil, shows you how to make a perfect Sambosk at home. For the dough: 50 grams of melted butter (or margarine for a fluffy version) 500 grams of plain flour (1/2 3 cups + tablespoon) 1 teaspoon dry yeast 1 egg 1 teaspoon of salt 1 tablespoon of sugar Glass of water Hummus stuffing 5 tablespoons of oil 3 chopped onions 350 grams (one and a half cups) chickpeas soaked and cooked until soft 1 clove of garlic 1 tablespoon. of turmeric 1 tablespoon cumin 1 tablespoons of ground black pepper Salt Deep frying oil For serving