Samboosak RecipeOrigin: Arabic Period: Traditional |
Ingredients:
420g flour 
Samboosak Preparation:Method:Sift the flour into a deep bowl then add the yeast, fennel seeds, poppy seeds and salt. Form a well in the centre then pour in the oil and rub into the flour with your fingertips until thoroughly incorporated. Add the water a little at a time until the flour mixture comes together as a dough. Knead well then divide into about 20 equal portions. Place these on a baking tray, then cover and set aside in a warm place to rise for 60 minutes. Meanwhile, add a little oil to a pan and use to fry the onion, meat and cumin and cook over low heat until the meat is browned all over. Season to taste with salt and black pepper then drain any excess fat and set aside to cool. Once the meat mixture is cool and the dough has risen lightly flour your work surface then take each piece of dough at a time and roll into circles about 2mm thick. Place a tablespoon of meat in the centre of each round then bring up the edges to form a pouch about the meat mix and seal by twisting the free edges together at the top. Heat oil in a deep fryer or to a depth of 6cm in a pan or deep wok and use to deep fry the samboosak until golden brown all over. Serve hot with a chilli-based sauce. |
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