Sambousek is famous Lebanese recipe which is bit similar to Indian Samosa. Sambousek features all-purpose flour shell covering with a very delicious spinach and feta cheese stuffing. The spinach and cheese mixture is perked up with sauteed onions, crunchy pine nuts/walnuts and very aromatic Baharat powder, an exquisite Lebanese spice powder. Very simple recipe with simple ingredients, serve hot with Toum Sauce or Tomato Ketchup. Toum sauce is a traditional Lebanese garlic dipping sauce.
Cuisine: Lebanese | Recipe Category: Appetizers & Snacks
Prep Time: 30 Minutes | Cook time: 30 Minutes | serving: 30 pc
Prep Time: 30 Minutes | Cook time: 30 Minutes | serving: 30 pc
Ingredients
For the Dough
1.
|
All-purpose
flour
|
2
cups
|
2.
|
Butter/oil
|
4
Tbsp.
|
3.
|
Salt
|
To
taste
|
4.
|
Luke
warm water
|
For
kneading
|
For the Stuffing
1.
|
Spinach,
blanched, chopped
(350
gm/12oz spinach leaves will yield 2 cups)
|
2
cups
|
2.
|
Feta
cheese, grated
|
1
cup/4 oz
|
3.
|
Onion,
chopped
|
1
Large
|
4.
|
Pine
nuts/walnuts
|
6-8
Tbsp.
|
5.
|
Lemon
juice
|
1
Tbsp.
|
6.
|
Pepper
powder
|
1
Tsp.
|
7.
|
Baharat
powder(see Recipe Notes)
|
1
Tbsp.
|
8.
|
Salt
|
To
taste
|
9.
|
Butter
|
2
Tbsp.
|
10.
|
Oil
|
For
frying
|
Step By Step Instruction: [Hide Images]
- In a deep mixing bowl combine all the ingredients except water, mix well. Slowly stir in water as required and knead into semi-stiff dough.
- Coat with few drops of oil, cover and allow resting for 20- 30 minutes.
For the Stuffing
- To blanch spinach chop off thick stems and place in a saucepan without water y less water. Cover and steam until the spinach is soft. Squeeze out all the liquid from and chop roughly.
- Heat the butter in a broad non-stick pan, add chopped onion and sauté until translucent on a medium flame.
- Add spinach, Baharat powder, lemon juice, salt, pepper, mix well and cook in the hot pan to dry out excess liquid.
- Transfer the mixture in a deep bowl and set aside to cool. When the mixture is cool, add chopped walnuts and grated feta cheese, mix well.
- Divide the mixture into 30 equal portions.
For Sambousek
- Knead the dough one more time and divide into 30 equal size balls.
- On a dusted board, roll a ball into a 3"-4"diameter circle
- Place spoonful of spinach and feta mixture on a rounded pastry. Fold in half to make a semi-circle.
- Seal the openings by pinching the edges firmly using a little water and then finally twist the edges to give proper shape.
- Repeat for the remaining dough circles and stuffing to make more Sambousek.
- Heat the oil in a deep frying pan; add few Sambousek at a time on a low flame. Turn upside down to fry them golden brown from all sides.
- Drain on an absorbent paper. Serve immediately with Toum Sauce Or Tomato Ketchup.
Quick Tips
- In this recipe I haven't used feta cheese as it gives the most authentic flavor and texture to this dish, but as alternate you can use cottage cheese/Paneer also.
- Same way you can alternate pine nuts with walnut like I did.
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