Classic Iraqi sambusak recipe: How to make perfect sambusak at home

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)

50 ml oil (1/4 cup)

500 grams of all-purpose flour (3 1/2 cups + 1 tablespoon)

1 teaspoon dry yeast

1 egg

1 teaspoon salt

1 tablespoon sugar

1 cup water

For the chickpea filling:

5 tablespoons oil

3 chopped onions

350 grams (1 1/2 cups) of chickpeas, soaked and cooked until soft

1 garlic clove

1 tablespoon turmeric

1 tablespoon cumin

1 tablespoon ground black pepper

Salt

Oil for deep frying

For serving:

3 tablespoons thick yogurtSumacA bit of chopped green onionA bit of chopped chives

Instructions:

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.