SAMBUSAKS (SUMBOOSAKS) WITH CHICKPEAS
These are traditional Purim sambusaks from Baghdad, with a chickpea filling and a whole egg in each. Adding the egg is optional, so please omit that part if you'd prefer to make these without eggs.
Provided by Nurit Cusack
Categories World Cuisine Recipes Middle Eastern Israeli
Time 2h10m
Yield 11
Number Of Ingredients 15
Steps:
- Mix the flour, cornstarch, salt, baking powder, 3 tablespoons of vegetable oil, and water together in a bowl to form a dough; cover and allow to rest for 10 minutes. Divide the dough into 11 portions, and form into balls. Roll each dough ball out on a floured surface to a 5-inch circle.
- Cook the onion in 1 teaspoon of vegetable oil in a skillet over medium heat until browned, about 10 minutes; stir in the garbanzo beans, cilantro, cumin, coriander, salt, and black pepper until thoroughly combined.
- Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C).
- Break an egg into a greased custard cup, cover with a square of waxed paper, and cook in a microwave oven on High setting for 40 seconds. Place about 1 1/2 tablespoons of the garbanzo bean filling onto a dough circle, place the slightly cooked egg onto the filling, and gently fold the dough into a half-moon shape. Fold the dough edge over and crimp with a fork to seal in the filling.
- Deep fry the sambusaks, one or two at a time, in the hot oil until golden brown, about 3 minutes per side. Remove with a wire strainer, and drain on paper towels.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 23 g, Cholesterol 186 mg, Fat 13.7 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 313 mg, Sugar 1.8 g
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Abdellah Hammou
[email protected]These sambusaks were perfect! I loved the crispy pastry and the flavorful filling.
Dominic Danu
[email protected]These sambusaks were a bit too oily for my taste. I think I would drain the chickpeas better next time.
rijan Tharu
[email protected]I've never had sambusaks before, but these were amazing. The flavors were so complex and the pastry was so flaky.
Azhankhan Khan
[email protected]These sambusaks were so easy to make and they turned out so well. I will definitely be making them again.
Sarah Somo
[email protected]I'm not sure what I did wrong, but my sambusaks turned out really bland. I think I might have forgotten to add some of the spices.
Haris Shahzad
[email protected]These sambusaks were delicious! I loved the combination of flavors and the pastry was perfect.
Dipak Chan
[email protected]Overall, I thought these sambusaks were pretty good. I would make them again, but I would make a few changes to the recipe.
Brodie Morton
[email protected]The pastry on these sambusaks was a bit tough. I think I would roll it out thinner next time.
kaiom vai
[email protected]These sambusaks were a bit dry. I think I would add more oil or butter to the filling next time.
Boamah Kids
[email protected]I love the unique flavors in these sambusaks. The combination of chickpeas, spices, and herbs is perfect.
Jealous Eyes
[email protected]These sambusaks were a bit time-consuming to make, but they were worth the effort. The flavors were complex and delicious.
Moushen Ken
[email protected]I made these sambusaks for my family and they loved them. The pastry was light and flaky, and the filling was delicious. I will definitely be making these again.
MD Yasin Arfat
[email protected]These sambusaks were easy to make and turned out great. The pastry was crispy and the filling was flavorful. I would definitely recommend this recipe.
Beyene Bulbula
[email protected]I'm not usually a fan of chickpeas, but these sambusaks changed my mind. The chickpeas were perfectly cooked and seasoned, and the combination of flavors was irresistible.
Maxamed Khooje
[email protected]These sambusaks were a hit at my party! The flavors were amazing and the pastry was flaky and delicious. I'll definitely be making these again.