Sanbusaturnovers Recipes

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.

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.

SAMBAR

Steps:

• In a small saucepan combine thoor dhal or split peas, 1 1/4 cups water, and turmeric and bring to a boil. Turn heat down to low and simmer, covered, for 30 minutes or until very soft (about 45 minutes for split peas).
• While dhal cooks, dissolve tamarind concentrate in 1 tablespoon hot water and set aside.
• In a 3-quart covered saucepan over medium high heat, heat mustard seeds, fenugreek seeds, and asafetida in oil until the mustard seeds begin to pop.
• After the seeds have popped for a few moments, add 2 cups water, salt, spice blend, dissolved tamarind, potato, tomatoes, onion, green beans, green chile, cilantro and curry leaves and simmer over medium low heat until the potatoes are tender, about 20 minutes.
• When dhal is cooked and completely tender, mash with a potato masher or back of a spoon 6 to 8 times, to break up roughly. Stir into cooked vegetable and spice mixture in saucepan and simmer for another 10 minutes. Add more water if necessary to attain a soupy consistency.

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.

SAMBUSAK (FILLED BEEF PASTRIES)

Steps:

• To make the pastry, first combine the flour and salt.
• Using an electric mixer, cream the margarine and gradually blend in the flour mixture.
• Add the water.
• Knead until a ball forms.
• Let the dough rest as you prepare the filling.
• To make the meat filling, saute the onion in oil until soft and translucent, about 5 minutes.
• Add the chopped meat and brown it, breaking it up with a wooden spoon, about 20 minutes.
• Let meat cool, then add the spices and pine nuts.
• Preheat the oven to 400 degrees F.
• Spread the 1/2 cup of sesame seeds on a large plate.
• Break off walnut size pieces of dough.
• Shape each into a ball and dip it lightly on one side into the sesame seeds, then roll it, seed side down, into a 3-inch round.
• Place a teaspoon of filling in the center of the round.
• Fold it over to make a half-moon and crimp the edges together tightly so that filling will not burst through.
• (Sambusak can be frozen at this point. Place them in a single layer on a tray lined with wax paper and freeze them. Place frozen sambusak in double plastic bags and return them to the freezer. To bake frozen pastries, place them on ungreased baking sheets ) Place pastries on ungreased baking sheets and bake them for 15 to 20 minutes, or until golden.

SAMBUSAK

Steps:

• Preheat oven to 350 degrees. Prepare the dough: In the bowl of a food processor, combine all-purpose flour, semolina, butter, and salt; process until mixture resembles coarse meal, 8 to 10 seconds. While pulsing, add warm water in a slow, steady stream through feed tube, adding more, if necessary; process until dough just comes together. Dough should be soft and moist, not sticky. Cover bowl; set aside.
• Prepare the Filling: In a large bowl, gently stir to combine cheese, egg, and salt, if using; set aside.
• On a work surface, divide dough into thirds; keep two-thirds dough covered in the bowl. With remaining one-third dough, form walnut-sized balls, 1 to 1 1/2-inches in diameter. Place sesame seeds in a small bowl; dip each ball into sesame seeds to cover halfway. Using a tortilla press or the palm of your hand, flatten each ball, sesame-side down, into a 2 1/2-inch circle. Place 1 scant teaspoon of filling into center of circle; fold dough over filling to enclose, forming a half-moon shape. Press edges together to seal, and crimp edges decoratively using the back of a fork. Transfer to a parchment paper-lined baking sheet; cover with a damp towel to prevent drying out. Repeat with remaining dough and filling. Sambusak can be frozen at this point for up to 3 months.
• Bake until edges are lightly golden, 15 to 20 minutes; do not allow sambusak to brown as filling will dry out. Serve warm.