Sambusak
Sambusak(Beef)
Sambusak (cheese)
Vegetable oil for frying as needed
Dry flour for preparation
Ingredients:
(Dough)
2 cups flour
1 teaspoon corn starch
1/2 teaspoon salt
3/4 cup lukewarm water
1/4 cup vegetable oil for kneading
Oil for frying / flour needed for assembling
How to prepare:
In a deep bowl add dry ingredients and mix together; add water over ingredients and mix; add oil with continuous kneading until smooth and dough starts to come together.
Cover the dough bowl and let it rest for 1 hour
Ingredients and quantities of meat filling:
2 large size onions
500 grams minced meat
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup chopped parsley / optional
1 tablespoon oil or ghee to cook meat stuffing
Preparation:
Finely chop onions, add a little oil in a wide frying pan. Stir untill they become pale.
Add meat, sprinkle the salt & spices stiring until the meat has cooked.Add the parsley and mix together.
Ingredients : cheese filling
200 g mozzarella cheese
200 grams Akkawi cheese
1 tablespoon of black seed
Preparation:
Mix together and leave aside
Preparation of Sambusak beads:
Divide the dough into two parts.Take the first part, on a hard surface sprinkle a little flour and kneed the dough. Using a rolling pin , roll dough until thickness is equal, with a circular cutter or a small cup cut the dough into circles. Take the dough chip by hand and fill with a little meat or cheese filling. Folding over to close & stick edges together. Place beads on a try with flour on it, taking care not to stick together. Repeat the process until the quantity of dough is finished.
- In a deep frying pan, add the oil. Heat well and fry the Sambusak beads until golden, lift them out the oil & drain well. Serve hot.
Note: The amount of dough is sufficient for one type of filling (meat or cheese) or can modify the quantities in case of the desire to make the two varieties together, by doubling the amount of flour.
In case of using same amounts of dough for both varieties reduce the amounts of meat and cheese filling by half.
secret of the recipe, is in the corn flour. It gives it that crispy & crunchy taste.
Sambusak (cheese)
Vegetable oil for frying as needed
Dry flour for preparation
Ingredients:
(Dough)
2 cups flour
1 teaspoon corn starch
1/2 teaspoon salt
3/4 cup lukewarm water
1/4 cup vegetable oil for kneading
Oil for frying / flour needed for assembling
How to prepare:
In a deep bowl add dry ingredients and mix together; add water over ingredients and mix; add oil with continuous kneading until smooth and dough starts to come together.
Cover the dough bowl and let it rest for 1 hour
Ingredients and quantities of meat filling:
2 large size onions
500 grams minced meat
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup chopped parsley / optional
1 tablespoon oil or ghee to cook meat stuffing
Preparation:
Finely chop onions, add a little oil in a wide frying pan. Stir untill they become pale.
Add meat, sprinkle the salt & spices stiring until the meat has cooked.Add the parsley and mix together.
Ingredients : cheese filling
200 g mozzarella cheese
200 grams Akkawi cheese
1 tablespoon of black seed
Preparation:
Mix together and leave aside
Preparation of Sambusak beads:
Divide the dough into two parts.Take the first part, on a hard surface sprinkle a little flour and kneed the dough. Using a rolling pin , roll dough until thickness is equal, with a circular cutter or a small cup cut the dough into circles. Take the dough chip by hand and fill with a little meat or cheese filling. Folding over to close & stick edges together. Place beads on a try with flour on it, taking care not to stick together. Repeat the process until the quantity of dough is finished.
- In a deep frying pan, add the oil. Heat well and fry the Sambusak beads until golden, lift them out the oil & drain well. Serve hot.
Note: The amount of dough is sufficient for one type of filling (meat or cheese) or can modify the quantities in case of the desire to make the two varieties together, by doubling the amount of flour.
In case of using same amounts of dough for both varieties reduce the amounts of meat and cheese filling by half.
secret of the recipe, is in the corn flour. It gives it that crispy & crunchy taste.
