SANBUSA TURNOVERS
A Ramadan dish popular in Syria, Lebanon and Egypt, sanbusa traveled to India and became samosa. Sweet sanbusa halvah are special favourites at weddings in the Gulf countries. This is a single recipe for dough, and various different fillings, each yielding enough to fill one batch of dough to make 36-48 pastries. I have not made these myself - I found the recipe on the Internet and posted it by request.
Provided by Millereg
Categories Breads
Time 1h30m
Yield 36-48 turnovers, 24-48 serving(s)
Number Of Ingredients 29
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.
Nutrition Facts : Calories 578.3, Fat 40.3, SaturatedFat 12.1, Cholesterol 59.8, Sodium 1018.9, Carbohydrate 40.1, Fiber 3.4, Sugar 16.2, Protein 16.9
SAMBUSA
This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef.
Provided by SAFIYOSMOMMY
Categories World Cuisine Recipes African
Time 1h10m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 10.8 g, Cholesterol 24.5 mg, Fat 9.5 g, Fiber 0.5 g, Protein 8.1 g, SaturatedFat 2.4 g, Sodium 213.4 mg, Sugar 0.3 g
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