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Sambusac (or samboosa:
Iraqi empanadas/samosas)
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You can learn all about sambusac's orgins, and all the other
samosa-like dishes around the world at samosa-connection.com
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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
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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
:
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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.
Your favorite filling = sooo good!
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Best of luck, Moti
 Stumble It!
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New! Write a comment about this recipe:
mitchell 917 561 6499 writes:
(25 Jun 2012, 21:16)
Dear Moti, please let me know where can i buy ready made sambusak fresh
daily,(deep fried). in or around brooklyn or queens. thanks
Leslie writes:
(11 Sep 2010, 08:21)
Dear Moti,
My grandmother was iraqi and she passed away in 1994. She made sambusac
but it was only cheeses inside... is there a recipie for this??
delilah writes:
(04 May 2010, 16:10)
Dear Moti,
My mom, of iraqi jewish heritage used to make the best sambusak. I do not
have her recipe, and am trying, thanks to you, to make sambusak. I
remember her telling me that she used the water from the garbonzo beans.
Thoughts? Now I am having trouble with the dough. Not sure she added
yeast. Thoughts? Also, what about Kahi? All my best, Delilah
cari writes:
(22 Dec 2009, 15:43)
Dear Moti,
I am looking for a dessert recipe that is like Sambusac but it is filled
with nuts and sugar...etc. can you help??
my mother in-law used to make for my husband but she has since passed away
and the recipe went with her! please help if you can!
Fatima writes:
(09 Sep 2008, 11:29)
Dear Moti,
I tried your recipe and it was delicious. Even my little son loved it.
thank you.
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