Cheese Sambusak Recipes

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SAMBOUSEK

Provided by Food Network

Categories     main-dish

Time 19h5m

Yield 15 servings (4 per person)

Number Of Ingredients 15



Sambousek image

Steps:

  • For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil. Let mix for 3 to 5 minutes. Then start adding the cold water slowly until it forms a big ball (add more flour if the dough is thin/ loose). Let mix for 15 more minutes. Then let the dough rest for 15 minutes. Turn the mixer back on and mix the dough for 15 more minutes, and then let rest for 15 more minutes. Put the dough in a pan and cover the top lightly with canola oil and let sit at room temperature for 1 hour. Then put in the refrigerator and let rest overnight.
  • Form 7-ounce balls with the dough and roll lightly with flour. Put them in a proof box at room temperature for 2 hours after you roll it. Place the balls side by side and put a cover on it that is very tight so no air is let in, otherwise it will get dry.
  • For the meat: In a large skillet over medium-high heat, saute the onions in 4 tablespoons of the butter until they are golden brown. Then add in all the allspice, salt, black pepper and cayenne pepper. Then add the meat and continue to stir to avoid clumps. Cook the meat for 15 to 20 minutes.
  • In another pan, heat the remaining 2 tablespoons butter until hot. Add the pine nuts and cook until golden brown, about 3 minutes, stirring so the pine nuts do not burn.
  • After the pine nuts are cooked, pour on top of the cooked meat. Let the meat cool off at room temperature for 30 minutes.
  • Take the dough balls and flatten them into a plate shape less than 1/2-inch thick. Use a round shaped cup to cut out 4 dough pieces. Then take 4 tablespoons of the meat mixture and put inside the dough. Fold in half and pinch the dough together.
  • Heat the oil in a deep-fryer or large pot until it is very hot. Fry until golden, 2 to 3 minutes on each side.

5 pounds flour, plus more for dusting
1/4 cup sugar
5 tablespoons kosher salt
1 tablespoon dried yeast
1/4 cup canola oil, plus more for sprinkling
5 cups cold water
1 1/2 pounds yellow Spanish onions, chopped
6 tablespoons butter OR 1/4 cup canola oil
1 teaspoon allspice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 pounds ground sirloin
8 ounces pine nuts
5 cups canola oil, for frying

CHEESE SAMBOUSEK

Small, cheese-filled pastries, eaten as snacks. This recipe comes from the book "A Baker's Odyssey" by Greg Patent. It was recently featured on NPR.

Provided by Susiecat too

Categories     Lunch/Snacks

Time 1h30m

Yield 24 pastries, 12 serving(s)

Number Of Ingredients 16



Cheese Sambousek image

Steps:

  • First make the dough:.
  • Combine the flour, salt, baking powder, and sugar in a food processor fitted with the metal blade and process for 5 seconds.
  • Add the butter and pulse 10 times, or until the mixture is the consistency of fine meal.
  • With the machine running, add the water in a steady stream, taking about 10 seconds to do so.
  • Process for 1 minute. The dough will gather into a ball and form a mass that whirls around the blade. Feel the dough. It should be smooth, soft, elastic, and no longer sticky.
  • If necessary, adjust the texture with droplets of water or small amounts of flour, processing a few seconds after each addition. If you want to add seeds to the dough, knead them in by hand on your work surface.
  • Divide the dough into 24 pieces and shape into balls (3/4 ounce each).
  • Cover the balls of dough loosely with a kitchen towel and let stand for 30 minutes.
  • Next, the filling:.
  • Place the cheese, salt, cayenne, egg, and egg white in the work bowl of a food processor fitted with the metal blade and pulse very rapidly 20 to 30 times, until the mixture just begins to gather into a mass.
  • Turn out onto a sheet of waxed paper or plastic wrap and pat into a 6 x 4-inch rectangle.
  • Cut the cheese mixture into 1-inch squares.
  • Adjust two oven racks to divide the oven into thirds and preheat the oven to 350°F
  • Line two 14 x 17-inch baking sheets with silicone baking pan liners or cooking parchment.
  • To shape the sambouseks, pat a ball of dough into a 4-inch circle on your unfloured work surface.
  • Place a square of the cheese mixture slightly below the center of the circle and pat it into a semicircular shape, leaving a bottom border of dough a scant 1/2 inch wide.
  • Fold the top half of the dough over the cheese and press the edges firmly to seal.
  • Use a fingertip to crimp the edge of the dough back on itself, forming a fluted border.
  • Place the sambousek on the prepared sheet.
  • Repeat with the remaining dough and cheese, placing 12 sambouseks about 2 inches apart on each sheet.
  • Paint the sambouseks with the egg wash.
  • Bake 30 minutes, or until golden brown.
  • Rotate the pans top to bottom and front to back once during baking to ensure even browning. Use a wide metal spatula to transfer the sambouseks to wire cooling racks, and serve warm or at room temperature.

2 1/2 cups unbleached all-purpose flour (spooned into the cups and leveled)
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
9 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
1/2 cup cool water
2 teaspoons cumin (optional) or 2 teaspoons caraway seeds (optional)
1 large egg, beaten with a pinch of salt for egg wash
sesame seeds, for sprinkling
12 ounces cheese, shredded (use sharp-flavored cheese for best results)
1 pinch salt
1 pinch cayenne pepper
1 large egg
1 large egg white
1 large egg yolk, beaten with
1 teaspoon water, for egg wash

CHEESE SAMBUSAK FROM INDIA

This recipe comes from Copeland Marks' book Sephardic Cooking. He attributes the recipe to the Calcutta area of India. He says that almost all the women there knew how to make them and that they are a popular snack to be served with coffee or tea. The authentic version uses a home-made type of string cheese, but you can substitute the kashkaval, mozzarella or cheddar listed below. I have made these several times, with different cheeses and they are quite good. If you use kashkaval, I suggest French feta. If you use a less strongly flavored cheese, I suggest Bulgarian feta. I freeze them and keep them on hand for unexpected guests. You just thaw them for an hour on a cookie sheet and then reheat them at 350 degrees for 10 minutes. Prep and cooking time does not include one hour of refrigeration needed before assembling and baking.

Provided by Pesto lover

Categories     < 60 Mins

Time 40m

Yield 20 turnovers

Number Of Ingredients 10



Cheese Sambusak from India image

Steps:

  • Mix first 4 ingredients together.
  • Cut in the butter and mix with your fingers or a pastry cutter until it resembles coarse meal.
  • Add the water a little at a time until you have a moist, workable dough. Knead for 2 minutes. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  • Blend the cheeses, the egg and the pepper in a food processor until blended but not to the cosistency of a smooth paste. You want more of a chunky paste. Put in bowl and refrigerate 1 hour.
  • Divide the dough into walnut size pieces. You should get about 20. Roll each one into a round ball and then roll out into a 4 inch pancake shape.
  • Place 1 heaping tsp of the cheese filling on the bottom half of the circle. Moisten the edge of the bottom half and fold the top half over onto it, to form a half-moon shape. Press the edges firmly with the tine of a fork.
  • Place the turnovers on an ungreased cookie sheet and bake in a 375 degree oven for 30 minute or until light brown.
  • Serve warm or at room temperature.

2 cups flour
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon baking powder
3 ounces butter or 3 ounces margarine, sliced
1/2 cup cold water
4 ounces kashkaval, mozzarella or 4 ounces cheddar cheese
4 ounces feta cheese
1 large egg
1/4 teaspoon pepper

SAMBUSAKS (CHEESE-FILLED PASTRIES)

As a child in Egypt, Colette Rossant lived with her extended family in a large house with a full-time kitchen staff. On the first Thursday of every month, her Grandmaman would entertain her many friends, and though Ahmed, the Sudanese chef, always whipped up a number of specialties, Grandmaman herself made the sambusaks-flaky, golden-brown savory pastries filled with fresh farmer's cheese or feta, parmigiano-reggiano, and parsley. If she was feeling magnanimous, Grandmaman would let Colette knead the warm dough. These salty savories would be served first along with tall glasses of iced tea or lemonade at the four o'clock ladies' card party, then reappear later as part of the dinner mazza. For centuries, these pastries-sambusak is Arabic slang for ''turnover''-have been popular snacks in Lebanon, Syria, and Egypt. From Saveur, 1996.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 1h35m

Yield 18-20 turnovers

Number Of Ingredients 10



Sambusaks (Cheese-Filled Pastries) image

Steps:

  • For the Pastry.
  • Combine butter, oil, and salt in a bowl.
  • Add 1/2 cup hot water and stir.
  • Gradually add 2 cups flour.
  • Turn dough onto a floured surface and work in remaining flour.
  • Knead until dough holds together; it will be soft.
  • Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
  • For the Filling.
  • Place feta, parmigiano-reggiano, eggs, baking powder, and pepper in a food processor and pulse until light and creamy.
  • For the Turnovers.
  • Preheat oven to 375°.
  • Divide dough into 20 balls.
  • On a floured surface, roll each ball into a round about 4'' in diameter.
  • Place a heaping tablespoons of filling in center of each round.
  • Brush edges with water, fold to enclose filling, then press edges with a fork to seal(Assembled sambusaks may be frozen.)
  • Place sambusaks on 2 lightly greased cookie sheets, then brush with egg wash.
  • Bake until golden, 30-35 minutes.

Nutrition Facts : Calories 234.2, Fat 15.9, SaturatedFat 6.9, Cholesterol 64.2, Sodium 391.3, Carbohydrate 16.9, Fiber 0.6, Sugar 0.8, Protein 5.9

1/2 cup melted butter
1/2 cup vegetable oil
1/2 teaspoon salt
3 cups flour
1 egg, lightly beaten
2/3 lb feta cheese, crumbled
2 tablespoons freshly grated parmigiano-reggiano cheese
2 eggs
4 teaspoons baking powder
fresh ground black pepper

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