Sanbusa Turnovers Recipes

SANBUSA TURNOVERS

Steps:

• ----To Make the Dough----.
• Melt the butter with the oil.
• Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.
• Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
• Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
• ----To Make the Meat Filling----.
• Work all ingredients with the hands until fully combined.
• ----To Make the Cheese Filling----.
• Place ingredients in the work bowl of a food processor; blend well.
• ----To Make the Vegetable Filling----.
• Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.
• Add the greens and salt and stir well.
• Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.
• Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.
• ----To Make the Sweet Filling----.
• Combine all ingredients and stir well.
• ----To Assemble the Sanbusa----.
• Preheat the oven to 350°F degrees.
• For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.
• Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.
• (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).
• Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.
• Serve warm.

SAMBUSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, until the onions are tender.
• Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper.
• Mix well, and continue cooking until beef has browned.
• In a separate bowl, mix together the flour and water to make a thin paste.
• Using one wrapper at a time, fold into the shape of a cone.
• Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Pour oil into a deep heavy pot to a depth of two to three inches.
• Heat to 365-375 degrees.
• There should be enough oil to submerge the wraps.
• Fry the sambusas a few at a time until golden brown.
• Drain on paper towels.
• Serve while hot.

SAMBUSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
• In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

MEAT SAMBUSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts; cook and stir until lightly toasted, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
• Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add beef; cook, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in onion; cook and stir until tender, 3 to 5 minutes. Remove from heat; season with cinnamon, allspice, salt, and pepper. Stir in pine nuts.
• Cut each spring roll wrapper into three 12x4-inch rectangles. Brush each rectangle lightly with melted butter.
• Place a heaping teaspoonful of the beef mixture near the short end of 1 rectangle. Fold 1 corner over to enclose the filling and form a triangle. Continue to fold until the rectangle has been folded into a triangular packet, sealing any holes to prevent filling from oozing out. Dab cold water on the outside fold to seal sambusa closed.
• Repeat with remaining spring roll rectangles and beef mixture. Arrange sambusa on the prepared baking sheet.
• Bake in the preheated oven until crisp and golden, about 25 minutes.