These Sephardic sambusak are a delightful fusion of tender, anise-scented dough and a rich, savory meat filling. The pastry is soft and pillowy inside, with a golden, crispy exterior from deep frying. The filling combines lean ground meat with aromatic spices like cinnamon, ginger, and turmeric, balanced by fresh scallions. Perfect for Shabbat, holidays, or as a comforting weekend snack, these pastries offer a taste of traditional Middle Eastern home cooking. They pair beautifully with a simple salad or a cup of tea.
Sambusak (Sephardic Stuffed Pastries
Description
These Sephardic sambusak are a delightful fusion of tender, anise-scented dough and a rich, savory meat filling. The pastry is soft and pillowy inside, with a golden, crispy exterior from deep frying. The filling combines lean ground meat with aromatic spices like cinnamon, ginger, and turmeric, balanced by fresh scallions. Perfect for Shabbat, holidays, or as a comforting weekend snack, these pastries offer a taste of traditional Middle Eastern home cooking. They pair beautifully with a simple salad or a cup of tea.Ingredients
Directions
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Dissolve yeast in 1/2 cup of the lukewarm water with 1/2 teaspoon of the sugar. Let sit for 5-10 minutes until foamy.
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In a large bowl, combine yeast mixture, remaining water, salt, remaining sugar, and melted margarine.
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Add about half of the flour and the ground anise. Mix until a shaggy dough forms.
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Gradually add the remaining flour, kneading until the dough is smooth, elastic, and no longer sticky. Add more flour if needed.
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Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
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While dough rises, prepare the filling: Heat oil in a skillet over medium heat.
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Add diced scallions and cook until softened, about 2-3 minutes.
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Add ground meat, garlic powder, ginger, turmeric, cinnamon, and salt. Cook, breaking up meat, until browned and cooked through.
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Increase heat and cook until all liquid evaporates. Remove from heat and let filling cool completely.
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Punch down the risen dough. Knead briefly on a floured surface.
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Divide dough into 12-16 equal pieces. Roll each piece into a ball.
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Flatten each ball into a small circle, about 4-5 inches in diameter.
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Place 1 tablespoon of cooled meat filling in the center of each circle.
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Fold the dough over to form a half-moon shape. Pinch edges firmly to seal.
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Heat vegetable oil in a deep pot or fryer to 375&# 194;°F (190ðC).
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Fry sambusak in batches until golden brown and crispy, about 2-3 minutes per side.
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Remove from oil and drain on paper towels. Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 28.1kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 46.7mg2%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 0.5g2%
- Sugars 0.0g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the meat filling is completely cool before stuffing the pastries to prevent the dough from becoming soggy or breaking during sealing.
For a vegetarian version, substitute the meat filling with a mixture of finely chopped walnuts, pine nuts, and spices, or use lentils.
Store leftover sambusak in an airtight container at room temperature for up to 2 days. Reheat in a 350ðF oven for 10 minutes to restore crispiness.
If the dough feels too sticky during kneading, add flour one tablespoon at a time. If it feels too dry, add a teaspoon of water.
