Arabic Samboosak Food

ARABIC SAMBOOSAK

Steps:

• Preheat oven to 300 degrees F.
• To make the pastry, combine flour, baking powder, sugar, and salt in bowl.
• Mix in oil, warm milk, and beaten eggs until a soft dough is formed.
• Cut the dough into small 2 inch balls.
• Cover and let rest for 15 minutes.
• Meanwhile prepare the filling by heating the oil in a large frypan.
• Add the chopped onions, and cook until they are soft.
• Stir the ground meat into the pan and add the cumin, salt, and pepper. Fry until well cooked.
• On a lightly floured work surface, roll out the pastry balls into 4-inch round circles.
• Place a teaspoon of filling in the center of a rolled-out pastry.
• Moisten the edges, fold, and press together to seal. You may optionally roll the edges inward for a decorative effect.
• Place on a greased baking sheet.
• Repeat the previous three steps for each pastry ball.
• Bake for about 15 minutes or until lightly browned.
• Serve warm.

SAMBOUSEK

Steps:

• For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil. Let mix for 3 to 5 minutes. Then start adding the cold water slowly until it forms a big ball (add more flour if the dough is thin/ loose). Let mix for 15 more minutes. Then let the dough rest for 15 minutes. Turn the mixer back on and mix the dough for 15 more minutes, and then let rest for 15 more minutes. Put the dough in a pan and cover the top lightly with canola oil and let sit at room temperature for 1 hour. Then put in the refrigerator and let rest overnight.
• Form 7-ounce balls with the dough and roll lightly with flour. Put them in a proof box at room temperature for 2 hours after you roll it. Place the balls side by side and put a cover on it that is very tight so no air is let in, otherwise it will get dry.
• For the meat: In a large skillet over medium-high heat, saute the onions in 4 tablespoons of the butter until they are golden brown. Then add in all the allspice, salt, black pepper and cayenne pepper. Then add the meat and continue to stir to avoid clumps. Cook the meat for 15 to 20 minutes.
• In another pan, heat the remaining 2 tablespoons butter until hot. Add the pine nuts and cook until golden brown, about 3 minutes, stirring so the pine nuts do not burn.
• After the pine nuts are cooked, pour on top of the cooked meat. Let the meat cool off at room temperature for 30 minutes.
• Take the dough balls and flatten them into a plate shape less than 1/2-inch thick. Use a round shaped cup to cut out 4 dough pieces. Then take 4 tablespoons of the meat mixture and put inside the dough. Fold in half and pinch the dough together.
• Heat the oil in a deep-fryer or large pot until it is very hot. Fry until golden, 2 to 3 minutes on each side.

SAUDI SAMBOOSAK

Steps:

• Put the flour in a deep bowl, add the bread spices and salt. Add the oil and rub with fingertips. Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding.
• Divide into small pieces, place on a tray and put in a warm place for one hour.
• Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool.
• Roll each piece of dough into a round, about 1/16 inch thick. Place a tablespoon of meat in the center of each round and seal then twist the edges.
• Heat the oil and deep fry the samboosak on both sides.
• Serve 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.