Sambusak (Sephardic Stuffed Pastries)
Yield
6 servingsPrep
1 hrsCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
yeast, active dry
|
|
| 2 | cups |
water
lukewarm, divided |
|
| 1 | x |
sugar
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | pound |
margarine
|
|
| 8 | cups |
all-purpose flour
|
|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
yeast, active dry
|
|
| 473 | ml |
water
lukewarm, divided |
|
| 1 | x |
sugar
|
*
|
| 5 | ml |
salt
|
|
| 226.8 | g |
margarine
|
|
| 1.9 | l |
all-purpose flour
|
|
| 15 | ml |
star anise
ground |
|
| 1 | x |
vegetable oil
for frying |
*
|
| Meat filling | |||
| 15 | ml |
vegetable oil
|
|
| 1 | x |
scallions, spring or green onions
diced |
*
|
| 453.6 | g |
ground beef
extra lean |
|
| 1 | x |
garlic powder
ginger, turmeric, to taste |
*
|
| 5 | ml |
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℉ (190℃).
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.
