Wednesday, January 16, 2013

Lebanese Cheese Sambousek Recipe

Sambousek Recipe images

The Sambousek, also known as Samboosak or Sambousak is a popular stuffed dumpling in Egypt and other Middle Eastern countries like Lebanon, Syria, Jordan, and Palestine. These wonderful countries are located in the extreme northwest of Africa and forming part of the Sinai Peninsula in the western part of Asia. Sambousek is a fried meat pastry, which is a traditional dish of the Egyptian cuisine. The lamb meat is the most widely used to prepare the recipe.

I must confess that I have always wanted to go to Egypt, to see the Great Sphinx, the pyramids of Giza, the Egyptian temples and other riches. The Egyptian gastronomy is very varied by its location, consume fish and meat especially lamb, vegetables and mainly citrus fruits and produce different types of bread with different types of flour.

These empanadillas can be stuffed with meat and vegetables, cheese, just meat or vegetables. It is stuffed with meat or cheese and served as an appetizer and can be accompanied with cream. Different variants can be found in each country, as well as different forms. The biggest difference is in the filling used. So I decided to make these dumplings that I was resisting on previous occasions and as I like to give the best of me I thought about making these Sambousek, the stuffed meat and vegetable dumplings.

Prep Time: 10 mins ♥ Cook Time: 40 mins ♥ Total Time: 50 mins ♥ Yield: 2 servings

Ingredients:

1 cup spinach leaves
1 onion
1 tsp yeast
1 tsp vegetable oil
1 tbsp butter
1 cup cheese
1 lemon
1 tsp cumin
1 tsp black pepper
3 cups flour
Salt to taste

Method:

Sprinkle yeast over water. Allow to dissolve and stir until thoroughly mixed. Combine flour and salt in large bowl. Slowly stir in yeast water. Mix dough. Add oil, and coat the dough, continuing to mix until dough is elastic. Cut dough into small pieces, cover, and allow to sit for 1 hour in a warm place.

Chop off thick stems of spinach and place leaves in a saucepan without water and steam with the lid on until the spinach is soft. Squeeze out all the liquid from spinach and chop coarsely.

Stir fry onion in butter, until golden. Add spinach, salt, pepper, cumin, and lemon juice. Mix well, and leave spinach in the hot pan to dry out excess liquid. Set aside to cool. When cool, add crumbled cheese.

Roll out small pieces of dough into the desired shape. Place spoonful of spinach and cheese mixture. Now lift up 4 sides of each stuffing-filled round and pinch the opposite edges together, making it 4 cornered. Seal the openings by pinching the edges prepare firmly all pastry rounds in the same manner.

Place them on sheets of foil on baking trays, brush the tops with the remaining butter and bake in a pre-heated oven at 180 degrees C for 30 mins or until golden. Drain on paper towel and serve.


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