Sambousak is a filled fried turnover from the Iraqi cuisine (notice the similarity to the Indian samosa.) Traditional fillings include this chickpea version (sambousak b’tawa), salty cheese (sambousak b’jibni) and even a sweet version, filled with sugar and ground nuts (sambousak b’shucar.)
Sambousak b’tawa (Iraqi chickpea-filled turnovers)
Course: Appetizers, Hanukkah, Iraqi, Pastries, ShabbatCuisine: IraqiDifficulty: Medium16
turnovers30
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minutesSambousak is a filled fried turnover from the Iraqi cuisine (notice the similarity to the Indian samosa.) Traditional fillings include this chickpea version (sambousak b’tawa), salty cheese (sambousak b’jibni) and even a sweet version, filled with sugar and ground nuts (sambousak b’shucar.)
I highly recommend using SAF Instant yeast (it’s available online and can keep for months in the fridge.)
When using instant yeast, you should skip the process of proofing the yeast.
If you’re using active dry yeast, start the recipe by proofing the yeast and continue as usual.
INGREDIENTS
½ lb. flour
1 teaspoon SAF instant yeast (or 1¼ teaspoon active dry yeast)
1 teaspoon sugar
⅔ cups warm water
2 tablespoon olive oil + more for frying
¼ teaspoon kosher salt
- For the filling
2 tablespoons olive oil
1 medium yellow onion, chopped
1 teaspoons sugar
1 teaspoon turmeric
1 teaspoon kosher salt
1 can (15 oz.) cooked chickpeas
DIRECTIONS
- If you’re using DRY ACTIVE YEAST, skip to instruction number 2.
If you’re using INSTANT YEAST, put flour, yeast and sugar in a bowl of a stand mixer fitted with dough hook. Mix for 1 minute on medium speed, then add water and mix for 2 minutes. Add oil and salt and knead on medium speed for 5 minutes. Remove from mixer , gather dough to the center of the bowl cover bowl with towel and let stand in a warm spot in the kitchen for about 1 hour until it doubles in volume.
Skip to instruction number 3. - If you’re using DRY ACTIVE YEAST you need to proof it first. Put ½ cup warm water, the yeast and a teaspoon of sugar in a glass and stir briefly. Let the mixture sit for 5-10 minutes until it visibly foams.
Put flour, yeast mixture and the rest of the water and mix for 2 minutes. Add oil and salt and knead on medium-low speed for 6 minutes. Remove from mixer , gather dough to the center of the bowl cover bowl with towel and let stand in a warm spot in the kitchen for about 1 hour until it doubles in volume. - To prepare the filling, sauté onion with oil in a pan over medium-high heat until golden-brown, about 8 minutes, stirring frequently (you may want to reduce the heat to medium if onions brown too quickly). Add sugar, turmeric and salt and cook for another minute. Add strained chickpeas from can and remove from heat. Put chickpea mixture in the food processor and pulse to create a chunky mixture. Set aside.
- When dough is ready, divide it to sixteen 1½ inch balls. You may want to grease you hands a little bit to prevent the dough from sticking. Arrange the balls on a baking sheet and cover with plastic wrap.
- Lightly grease a working surface and your hands, then use your hands to stretch each dough ball to a thin 4 inch circle, put a generous tablespoon of the mixture in the center and use your fingers to close the turnover to a half-circle shape. Transfer to a baking sheet and repeat with the rest of the dough.
- Layer a baking sheet with two layers of paper towel. Heat ¼ inch oil in a frying pan over medium heat. When oil is hot, fry 5-6 sambousak at a time for about 1 minute on each side until golden-brown. Transfer to baking sheet and repeat with the rest of the sambousak. Serve immediately.
