Sambusak

sambusak

Sambusak is a popular savory pastry in Israel, both as a snack and as a meal. The pastry is filled with a variety of ingredients, such as meat, cheese, vegetables, and herbs, and baked until crispy and golden. The origin of this dish can be traced back to the Eastern Mediterranean, where it has been enjoyed for centuries.

The Israeli Sambusak is a delicious and easy-to-make version of this classic dish. It typically consists of a flaky, buttery pastry filled with a mixture of spiced potatoes, onions, and herbs, which is then baked until golden brown. The result is a mouthwatering pastry that is both crispy on the outside and soft on the inside.

This dish is popular all across Israel and is enjoyed by people of all ages. It is commonly eaten as a snack or with a cup of tea or coffee, but it can also be served as a main course with some salad on the side.

The origins of Sambusak can be traced back to ancient Persia, where it was known as samosa, and it eventually made its way to Central Asia, India, and the Middle East. As Jewish communities traveled through these regions, they brought their own unique spin on the dish and created their own versions of the pastry.

The Israeli Sambusak is a reflection of the diverse cultural influences that have shaped Israeli cuisine, which is known for its Mediterranean, Middle Eastern, and European flavors.

One of the key ingredients in the Israeli Sambusak is the dough, which is typically made from a mixture of flour, salt, and butter. The dough is then rolled out and cut into circles or triangles, which are then filled with a mixture of spiced potatoes, onions, and herbs.

The filling is what sets the Israeli Sambusak apart from other variations of the dish. The potatoes are first boiled until tender, and then mashed with a combination of spices, such as cumin, coriander, and paprika. The onions are sautéed until caramelized, and then mixed with the mashed potatoes and fresh herbs, such as parsley and mint.

Once the filling is ready, it is spooned onto the pastry circles or triangles, and then sealed by pinching the edges together. The pastries are then brushed with egg wash and baked until golden brown.

The Israeli Sambusak is a testament to the fusion of different culinary traditions in Israel. It embodies the flavors and textures of the East and the West, and it has become a beloved dish in Israeli homes and restaurants alike.

Whether enjoyed as a snack or as a main course, the Israeli Sambusak is sure to satisfy any appetite. Its delicious filling and buttery crust make it a crowd-pleaser, and its versatility allows for endless variations of the recipe.

Ingredients:

For the dough:

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp yeast
  • 1/4 cup vegetable oil
  • 1/2 cup warm water

For the filling:

  • 2 cups mashed potatoes
  • 1/2 cup diced onions
  • 1/2 cup chopped parsley
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, whisk together flour, salt, sugar and yeast.

  2. Add in the vegetable oil and warm water to the dry ingredients and knead for around 10 minutes until you get a smooth and elastic dough.

  3. Cover the dough and let it sit for 2 hours or until it has doubled in size.

  4. In a separate mixing bowl, mix together mashed potatoes, onions, parsley, cumin, paprika and salt and pepper.

  5. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

  6. Roll the dough out to about 1/4 inch thickness and cut circles using a biscuit cutter.

  7. Spoon some filling onto half of the circle, then fold over the other side to seal.

  8. Use a fork to press down around the edges.

  9. Brush sambusak with an egg-wash, sprinkle sesame seeds on top.

  10. Bake the sambusak for around 20-30 minutes, or until golden brown.

  11. Allow to cool slightly, then serve.