Recipe by Elmotoo
While snooping around various sources for Middle Eastern recipes, I stumbled across this. I haven't made this yet but it looks yummy. Please let me know! I did alter the wording of the ingredients slightly so they made more sense. Rising time is included in the prep time. Cook time is only the frying time. Posted for Zaar World Tour II. **I looked up this recipe - it's all over the web written exactly as i have it here with no mention of salt in the ingredients & 1.5c oil. I don't remember where I copied it from. I suggest 1tsp salt. I think it's time I made this myself....happy cooking! Also, wow, it was posted for ZWT 2! xo Bethie**
Top Review by mersaydees
Not giving this stars, just want to add some notes after attempting this for Aussie Recipe Swap #12. I believe this recipe got broken during translation. What I found is that the oil seemed way out of proportion to the flour. I also found the order was a little tricky, and salt is not mentioned in the ingredients list, although it is included in the first step. Working with Elmotoo and Leggy Peggy, I posted an Arabic Samboosak recipe.
- 3 cups flour
- 2 grated onions
- 1 1⁄2 cups oil
- 1 teaspoon ground black pepper
- 1 teaspoon bread spices (fennel seeds, poppy seeds, etc.)
- 1⁄4 ounce yeast
- 1 teaspoon cumin
- oil (for frying)
- 1 lb ground beef or 1 lb ground lamb
Directions See How It's Made
- Put the flour in a deep bowl, add the bread spices and salt. Add the oil and rub with fingertips. Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding.
- Divide into small pieces, place on a tray and put in a warm place for one hour.
- Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool.
- Roll each piece of dough into a round, about 1/16 inch thick. Place a tablespoon of meat in the center of each round and seal then twist the edges.
- Heat the oil and deep fry the samboosak on both sides.
- Serve hot.