As an appetizer for a meal or a picnic or in a box in a bag.
Perfect Sambusk/Nimrod Saunders
The Sambusk dish is a classic of Iraqi cuisine.
The frying gives the dough a crispy texture with a soft and tender filling.
Of course, you can replace the butter with melted margarine and get fur pouches that are also suitable for a meat meal.
Pay attention - these 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.
More stuffed doughs:
Sambusk Halbi with beef,
bulgur kube and Sambusk Esli
recipes for pockets in Bukhari style
Ingredients for about 20 units
For the dough:
50 grams of melted butter (or margarine for a fluffy version)
50 ml oil (1/4 cup)
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 tablespoon of ground black pepper
Salt
Deep frying oil
For serving:
3 tablespoons of thick yogurt
Sumac
A little chopped green onion
A little chopped chives
A classic from Iraqi cuisine that is loved by everyone / Nimrod Saunders
1.
Prepare the dough: in a mixer with a kneading hook, put all the dough ingredients except the water.
Turn on the mixer and add water while kneading until you get a smooth, soft and flexible dough.
Swell to double the volume (about an hour, in winter about an hour and a half, depending on the room temperature).
2.
Prepare the filling: fry the onion in oil until golden for about 10 minutes, until golden.
Transfer the onion with the oil to a food processor, add the chickpeas and the spices and run the processor in pulses to obtain a coarse grainy and not mushy texture.
3.
Filling and frying: divide the dough into balls of 35-40 grams each (about 20 balls).
Roll each ball of dough into a circle with a diameter of 10-12 cm. Put a spoonful of the filling in the center, fold in half and press with a fork around the edges (no need for additional swelling).
4.
Heat deep oil and fry the sambosk for about 4-5 minutes, or until they are golden brown on both sides. Serve hot or at room temperature.
5.
Place yogurt at the bottom of the dish, sprinkle sumac, place sambouskas on top, add chives and green onions and serve.
Ruth Oliver, in collaboration with Olive Tree Oil
More on the same topic:
Sambosk