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    You are in: Home / Recipes / Sanbusa Turnovers Recipe
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    Sanbusa Turnovers

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Mille®'s Note:

    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.

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    Serves: 24-48



    Units: US | Metric


    Meat filling

    Cheese Filling

    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


    1. 1
      ----To Make the Dough----.
    2. 2
      Melt the butter with the oil.
    3. 3
      Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.
    4. 4
      Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
    5. 5
      Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
    6. 6
      ----To Make the Meat Filling----.
    7. 7
      Work all ingredients with the hands until fully combined.
    8. 8
      ----To Make the Cheese Filling----.
    9. 9
      Place ingredients in the work bowl of a food processor; blend well.
    10. 10
      ----To Make the Vegetable Filling----.
    11. 11
      Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.
    12. 12
      Add the greens and salt and stir well.
    13. 13
      Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.
    14. 14
      Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.
    15. 15
      ----To Make the Sweet Filling----.
    16. 16
      Combine all ingredients and stir well.
    17. 17
      ----To Assemble the Sanbusa----.
    18. 18
      Preheat the oven to 350°F degrees.
    19. 19
      For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.
    20. 20
      Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.
    21. 21
      (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).
    22. 22
      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.
    23. 23
      Serve warm.

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    Ratings & Reviews:

    • on November 16, 2005


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sanbusa Turnovers

    Serving Size: 1 (78 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 578.2
    Calories from Fat 362
    Total Fat 40.3 g
    Saturated Fat 12.0 g
    Cholesterol 59.8 mg
    Sodium 1018.8 mg
    Total Carbohydrate 40.0 g
    Dietary Fiber 3.4 g
    Sugars 16.1 g
    Protein 16.8 g

    The following items or measurements are not included:

    fresh herbs

    leafy greens

    rose water

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