Cheese Sambusa Food

CHEESE SAMBUSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix cream cheese, mozzarella cheese, feta cheese, garlic, and milk together in a bowl; add onion and cilantro. Stir to combine.
• Cut one sheet of spring roll wrapper into 3 rectangles, each about 4x12 inches. Lightly brush with melted butter. Place a heaping teaspoon of filling on the 4-inch end of the rectangle. Fold the end over the filling; pick up a corner and fold diagonally, making a triangle. Continue to fold diagonally, making a triangular packet, so the the filling doesn't come out the ends. Dab a little water on the end of the strip and seal the sambusa closed. Repeat with remaining filling and spring roll wrappers. Place on prepared baking sheet.
• Bake in the preheated oven until crisp and golden, about 25 minutes.

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.

CHEESE SAMBUSA

Steps:

• 1. Mix the three cheeses with the garlic and milk. Add the onions, carrots, and cilantro; stir. Fill each sambusa cone with 1 Tbsp. of the cheese filling. Seal the top seam with flour paste. Preheat oil on medium heat. Cook 4 sambusa at a time until golden and bubbly. Remove and drain on a paper towel

SAMBOUSEK (SPINACH, MEAT, CHEESE FILLINGS)

Steps:

• In a large bowl, mix together the flour, olive oil and salt. Create a well in the center of the flour mixture and pour in the water.
• Gradually fold the flour into the water while simultaneously rotating the bowl.
• Dough will be slightly sticky
• Knead the dough until pliable and no longer sticky
• Place in fridge for one hour allow dough to set.
• Lightly flour your work surface and roll out the dough into a 1/4" thick rectangle.
• Using a cookie cutter or even a large glass, cut out circles from the dough.
• Do not lift or remove the circles.
• Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch.
• Cover with plastic wrap and refrigerate until needed
• Mix the filling ingredients. Take tablespoon of filling mixture and put on each circle. Take about a teaspoonful of mixture and place in the center of each circle
• Fold circles in half to create half-moons (semi-circles). Pinch the edges together with a fork or fingers to tightly seal
• Repeat same process with the remaining dough and filling
• Frying : Heat oil in a 6qt saucepan over medium-high heat (fill oil no more than half-way)
• Fry the Sambousek until golden brown, approximately 4 minutes, turning once.
• Remove with a slotted spoon and drain excess oil on paper towels
• Baking: Dip each piece in olive oil and put in sheet pan.
• Bake in 350 degree oven for 45 minutes till brown.
• Serve cold or warm.

CHEESE SAMBUSAK FROM INDIA

Steps:

• Mix first 4 ingredients together.
• Cut in the butter and mix with your fingers or a pastry cutter until it resembles coarse meal.
• Add the water a little at a time until you have a moist, workable dough. Knead for 2 minutes. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
• Blend the cheeses, the egg and the pepper in a food processor until blended but not to the cosistency of a smooth paste. You want more of a chunky paste. Put in bowl and refrigerate 1 hour.
• Divide the dough into walnut size pieces. You should get about 20. Roll each one into a round ball and then roll out into a 4 inch pancake shape.
• Place 1 heaping tsp of the cheese filling on the bottom half of the circle. Moisten the edge of the bottom half and fold the top half over onto it, to form a half-moon shape. Press the edges firmly with the tine of a fork.
• Place the turnovers on an ungreased cookie sheet and bake in a 375 degree oven for 30 minute or until light brown.
• Serve warm or at room temperature.