Sambusak (Sephardic Stuffed Pastries)
yeast, active dry
scallions, spring or green onions
ginger, turmeric, to taste
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℉ (190℃).
Deep-fry until golden.
Drain and serve.
Heat oil, add scallions, meat, spices.
Keep turning meat as itbrowns.
When cooked, turn up the heat so all the water evaporates.