Best Sambousek Spinach Meat Cheese Fillings Recipes
SAMBOUSEK (SPINACH, MEAT, CHEESE FILLINGS)
So many recipes for Sambousek so I posted the dough recipe I liked and worked best for me after trying several and some favorite traditional fillings. You can bake or Fry.
Provided by Jamilahs_Kitchen
Categories African
Time 1h45m
Yield 20-30 pies, 12-24 serving(s)
Number Of Ingredients 33
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.
SAMBOUSEK (SPINACH, MEAT, CHEESE FILLINGS)
How to make Sambousek (Spinach, Meat, Cheese Fillings)
Provided by @MakeItYours
Number Of Ingredients 33
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.
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