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Sambusaks Cheese-Filled Pastries

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Ingredients

Adjust Servings:
1/2 cup melted butter
1/2 cup vegetable oil
1/2 teaspoon salt
3 cups flour
1 egg, lightly beaten
2/3 lb feta cheese, crumbled
2 tablespoons freshly grated parmigiano-reggiano cheese
2 eggs
4 teaspoons baking powder
fresh ground black pepper

Nutritional information

234.2
Calories
143 g
Calories From Fat
15.9 g
Total Fat
6.9 g
Saturated Fat
64.2 mg
Cholesterol
391.3 mg
Sodium
16.9 g
Carbs
0.6 g
Dietary Fiber
0.8 g
Sugars
5.9 g
Protein
1083g
Serving Size

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Sambusaks Cheese-Filled Pastries

Features:
  • Spicy
Cuisine:

As a child in Egypt, Colette Rossant lived with her extended family in a large house with a full-time kitchen staff. On the first Thursday of every month, her Grandmaman would entertain her many friends, and though Ahmed, the Sudanese chef, always whipped up a number of specialties, Grandmaman herself made the sambusaksflaky, golden-brown savory pastries filled with fresh farmer's cheese or feta, parmigiano-reggiano, and parsley. If she was feeling magnanimous, Grandmaman would let Colette knead the warm dough. These salty savories would be served first along with tall glasses of iced tea or lemonade at the four o'clock ladies' card party, then reappear later as part of the dinner mazza. For centuries, these pastriessambusak is Arabic slang for ''turnover''have been popular snacks in Lebanon, Syria, and Egypt. From Saveur, 1996.

  • 115 min
  • Serves 3
  • Easy

Ingredients

Directions

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Sambusaks (Cheese-Filled Pastries), As a child in Egypt, Colette Rossant lived with her extended family in a large house with a full-time kitchen staff On the first Thursday of every month, her Grandmaman would entertain her many friends, and though Ahmed, the Sudanese chef, always whipped up a number of specialties, Grandmaman herself made the sambusaksflaky, golden-brown savory pastries filled with fresh farmer’s cheese or feta, parmigiano-reggiano, and parsley If she was feeling magnanimous, Grandmaman would let Colette knead the warm dough These salty savories would be served first along with tall glasses of iced tea or lemonade at the four o’clock ladies’ card party, then reappear later as part of the dinner mazza For centuries, these pastriessambusak is Arabic slang for ”turnover”have been popular snacks in Lebanon, Syria, and Egypt From Saveur, 1996 , Excellent!!! I made them as an appetizer to a Middle East dinner and everyone enjoyed it! I make a similar recipe, the parsley made the difference Thanks, Kate you did it again! Another keeper!


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Steps

1
Done

For the Pastry.

2
Done

Combine Butter, Oil, and Salt in a Bowl.

3
Done

Add 1/2 Cup Hot Water and Stir.

4
Done

Gradually Add 2 Cups Flour.

5
Done

Turn Dough Onto a Floured Surface and Work in Remaining Flour.

6
Done

Knead Until Dough Holds Together; It Will Be Soft.

7
Done

Form Into a Ball, Wrap in Plastic, and Refrigerate For 30 Minutes.

8
Done

For the Filling.

9
Done

Place Feta, Parmigiano-Reggiano, Eggs, Baking Powder, and Pepper in a Food Processor and Pulse Until Light and Creamy.

10
Done

For the Turnovers.

11
Done

Preheat Oven to 375.

12
Done

Divide Dough Into 20 Balls.

13
Done

on a Floured Surface, Roll Each Ball Into a Round About 4'' in Diameter.

14
Done

Place a Heaping Tablespoons of Filling in Center of Each Round.

15
Done

Brush Edges With Water, Fold to Enclose Filling, Then Press Edges With a Fork to Seal(assembled Sambusaks May Be Frozen.)

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Willow Diaz

Curry aficionado known for his authentic and flavorful Indian dishes.

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