Sanbusa Turnovers
"A Ramadan dish popular in Syria, Lebanon and Egypt, sanbusa traveled to India and became samosa. Sweet sanbusa halvah are special favourites at weddings in the Gulf countries. This is a single recipe for dough, and various different fillings, each yielding enough to fill one batch of dough to make 36-48 pastries. I have not made these myself - I found the recipe on the Internet and posted it by request."
- Ready In:
- 1hr 30mins
- Ingredients:
- 29
- Yields:
-
36-48 turnovers
- Serves:
- 24-48
ingredients
-
Dough
- 3⁄4 cup butter
- 3⁄4 cup oil
- 5 cups white flour
- 2 teaspoons salt
- 1⁄2 - 3⁄4 cup cold water
-
Meat filling
- 1 1⁄2 lbs ground beef
- 3⁄4 cup of finely chopped onion
- 1⁄4 cup oil
- 1⁄2 cup pine nuts
- 2 teaspoons salt
- 1 teaspoon pepper
- 1⁄2 cup of finely chopped parsley
- 3⁄4 teaspoon cinnamon
-
Cheese Filling
- 1 1⁄2 lbs feta cheese, crumbled
- 3⁄4 cup fresh herb, finely chopped (dill, mint, chives, parsley, cilantro)
- 3 tablespoons water
- 3⁄4 teaspoon pepper
-
Vegetable Filling
- 1⁄4 cup olive oil
- 3⁄4 cup of finely chopped onion
- 1 1⁄2 lbs leafy greens, coarsely chopped (spinach, chard, dandelion or nettles)
- 2 teaspoons salt
- 1⁄2 cup walnuts, coarsely chopped and lightly toasted
- 1⁄4 cup currants
- 3⁄4 teaspoon pepper
-
Sweet Filling
- 3 cups almonds, finely ground
- 1 1⁄2 cups sugar
- 2 teaspoons cardamom
- 1⁄4 teaspoon saffron, dissolved in 1 tablespoon of water
- 2 tablespoons rose water
directions
- ----To Make the Dough----.
- Melt the butter with the oil.
- Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.
- Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
- Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
- ----To Make the Meat Filling----.
- Work all ingredients with the hands until fully combined.
- ----To Make the Cheese Filling----.
- Place ingredients in the work bowl of a food processor; blend well.
- ----To Make the Vegetable Filling----.
- Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.
- Add the greens and salt and stir well.
- Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.
- Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.
- ----To Make the Sweet Filling----.
- Combine all ingredients and stir well.
- ----To Assemble the Sanbusa----.
- Preheat the oven to 350°F degrees.
- For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.
- Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.
- (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).
- Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.
- Serve warm.
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Reviews
-
This is really good. I recommend not using the pine nuts though, I found them a bit distracting. I enjoyed the fried Sanbusa over baked, it was a lot more moist. The baked was also good if you're looking for less fat, it's a bit dryer though. I used ground turkey instead of beef for a leaner treat, tastes just as good if not better!
Tweaks
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This is really good. I recommend not using the pine nuts though, I found them a bit distracting. I enjoyed the fried Sanbusa over baked, it was a lot more moist. The baked was also good if you're looking for less fat, it's a bit dryer though. I used ground turkey instead of beef for a leaner treat, tastes just as good if not better!
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
