Sambusak (Sephardic Stuffed Pastries)
Saved in 3 recipe boxes and 2 cookbooks
Ingredients
| 2 | tablespoons | yeast, active dry | |
| 2 | cups | water | lukewarm, divided |
| 1 | x |
sugar |
* |
| 1 | teaspoon | salt | |
| 1/2 | pound | margarine | |
| 8 | cups | flour, all-purpose | |
| 1 | tablespoon | star anise | ground |
| 1 | x | vegetable oil | for frying* |
| Meat filling | |||
| 1 | tablespoon | vegetable oil | |
| 1 | x | scallions, spring or green onions | diced* |
| 1 | pound | ground beef | extra lean |
| 1 | x | garlic powder | ginger, turmeric, to taste* |
| 1 | teaspoon |
cinnamon |
|
| 1 | x | salt | to taste* |
Directions
Dissolve the yeast in about 1 cup warm water with a pinch of sugar.
Add salt, remaining water, margarine and some of the flour.
Gradually add the remaining flour and the anise.
Blend with your hands and knead well.
If the dough is too soft or sticky, add more flour.
Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour).
Punch down, knead again and let rise again until doubled.
Take a piece of dough the size of a plum and roll it into a ball.
Press it down on a floured board until it flattens into a circle.
Place 1 tablespoon of filling in the center.
Fold over and pinch into a half- moon shape.
Heat oil to 375 degrees.
Deep-fry until golden.
Drain and serve.
---Meat Filling----
Heat oil, add scallions, meat, spices.
Keep turning meat as itbrowns.
When cooked, turn up the heat so all the water evaporates.
Cool down.
First published: 1996-01-27 last updated: 2012-05-06
- More like this
- 634 Stuffed
- Related recipes
Spinach Ricotta Stuffed Chicken Breasts with Lemon White Wine Sauce
Chicken Breasts Stuffed with Spinach and Provolone
Chicken Cheese Stuffed Poblano Peppers
Natalia's Chicken Breasts stuffed with Spinach, Ricotta and Provolone Cheese
Beef Stuffed Shells
Mushroom Stuffed Chicken Breasts- More like this
- 634 Stuffed
