Classic Iraqi sambusak recipe: How to make perfect sambusak at home
Ruth Oliver prepares fried Sambusak with a soft, creamy chickpea filling that can be made pareve.
By RUTH OLIVER, IN COLLABORATION WITH OLIVE TREE OIL Classic Iraqi Sambusak(photo credit: NIMROD SAUNDERS)
Sambusak is a classic dish from Iraqi cuisine. The frying process gives the dough a crispy texture with a soft, tender filling. Of course, you can substitute the butter with melted margarine to create a pareve version suitable for a meat meal. These pastries are perfect for picnics, quick lunches, or summer outings to the beach or pool, and they're easy to pack in a lunchbox to keep hunger at bay.
Ingredients for about 20 units:
For the dough:
50 grams of melted butter (or margarine for a pareve version)
1. Prepare the dough: In a mixer with a dough hook, combine all the dough ingredients except for the water. Start the mixer and gradually add the water while kneading until you get a smooth, soft, and flexible dough. Let it rise until it doubles in size (about an hour, or an hour and a half in winter, depending on room temperature).
2. Prepare the filling: Sauté the onions in oil for about 10 minutes until they turn golden. Transfer the onions with the oil to a food processor, add the chickpeas and spices, and pulse until you achieve a coarse, grainy texture—not a purée.
3. Fill and fry: Divide the dough into balls of 35-40 grams each (about 20 balls). Roll out each dough ball into a circle with a diameter of 10-12 cm. Place a spoonful of filling in the center, fold it in half, and press around the edges with a fork (no need for additional rising).
4. Heat oil and fry: Heat deep oil and fry the Sambusak for 4-5 minutes, or until they are golden on both sides. Serve warm or at room temperature.
5. To serve: Place yogurt at the bottom of a serving dish, sprinkle with sumac, place the Sambusak on top, garnish with chives and green onions, and serve.
By Ruth Oliver, in collaboration with Olive Tree Oil.