So many recipes for Sambousek so I posted the dough recipe I liked and worked best for me after trying several and some favorite traditional fillings. You can bake or Fry.
cup frying oil (I always use olive, use what you like)
NUTRITION INFO
Serving Size: 1 (165) g
Servings Per Recipe:
12
AMT. PER SERVING% DAILY VALUE
Calories: 659.9
Calories from Fat 463 g70 %
Total Fat 51.5 g79 %
Saturated Fat 13.4 g67 %
Cholesterol 61.6 mg
20 %
Sodium 1003 mg
41 %
Total Carbohydrate
34.7 g
11 %
Dietary Fiber 4.2 g16 %
Sugars 3.5 g13 %
Protein 17.6 g
35 %
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DIRECTIONS
In a large bowl, mix together the flour, olive oil and salt. Create a well in the center of the flour mixture and pour in the water.
Gradually fold the flour into the water while simultaneously rotating the bowl.
Dough will be slightly sticky
Knead the dough until pliable and no longer sticky
Place in fridge for one hour allow dough to set.
Lightly flour your work surface and roll out the dough into a 1/4” thick rectangle.
Using a cookie cutter or even a large glass, cut out circles from the dough.
Do not lift or remove the circles.
Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch.
Cover with plastic wrap and refrigerate until needed
Mix the filling ingredients. Take tablespoon of filling mixture and put on each circle. Take about a teaspoonful of mixture and place in the center of each circle
Fold circles in half to create half-moons (semi-circles). Pinch the edges together with a fork or fingers to tightly seal
Repeat same process with the remaining dough and filling
Frying : Heat oil in a 6qt saucepan over medium-high heat (fill oil no more than half-way)
Fry the Sambousek until golden brown, approximately 4 minutes, turning once.
Remove with a slotted spoon and drain excess oil on paper towels
Baking: Dip each piece in olive oil and put in sheet pan.
Bake in 350 degree oven for 45 minutes till brown.