Sambusak with three fillings
Middle Eats · ♥ 1.3K likes · 38.5K views · 16 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g Kashkaval cheese
- 50 g pasterma
- 50 g cream cheese
Cheese filling: shred the kashkaval, dice the pasterma small, mix both with the cream cheese. No extra salt is needed with pasterma.
- 1 tbsp olive oil
- 1 whole mastic
- ½ whole cinnamon stick
- 3 whole cardamom pods
- 1 whole bay leaf
- ¼ tsp cumin seeds
- ½ tsp black peppercorns
Masakhan filling: heat olive oil over medium, melt in the mastic, then toast the cinnamon, cardamom, bay leaf, cumin seeds and peppercorns about one minute.
- ½ whole onion
- 2 cloves garlic
Saute the chopped onion about five minutes until softened, add the garlic.
- 250 g chicken breast
- 1 tsp salt
- water
Sear the chicken breast on all sides, add salt and water to submerge, bring to a boil, cover and simmer on medium 30 minutes.
- 50 ml olive oil
- 1½ whole onions
Confit the sliced onions in olive oil, covered, over low heat 15 minutes.
- 25 g sumac
- ¼ tsp black pepper
- ½ tsp salt
- 25 g pine nuts
Add sumac, black pepper and salt to the onions, cover and cook a further 10 to 15 minutes until deep purple.
- 1 tbsp olive oil
Toast the pine nuts in olive oil over medium, stirring, until golden; drain on paper towel.
- 40 ml stock
Shred the cooked chicken into bite-sized pieces, mix in the confit onions, add the stock, then fold in the pine nuts without breaking the chicken up.
- 200 g canned chickpeas
- ½ whole onion
- 1 whole tomato
- 1 cloves garlic
- ½ tsp cumin
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ½ tsp salt
- boiling water
Chickpea filling: put chickpeas, chopped onion, tomato, garlic, cumin, black and cayenne pepper and salt in a pot with boiling water to cover; cook on medium 30 minutes. Dried chickpeas need one to two hours.
Spiced chickpeas
- 1½ tbsp olive oil
In another pot, saute the sliced onion in olive oil about five minutes until softened.
- 1 whole onion
- 100 g shredded carrots
- 30 ml liquid from the boiling chickpeas
Add the shredded carrots and 30 ml of the chickpea liquid, cover and cook about five minutes until softened.
- ¼ whole red pepper
- ¼ whole green pepper
- 1 tbsp red pepper paste
- ½ tsp salt
- ½ tsp chili flakes
Add the pepper strips, red pepper paste, salt, chili flakes, cumin and black pepper; cover and cook five minutes.
- ¼ tsp ground cumin
- ¼ tsp black pepper
- 1 tbsp olive oil
- 35 g flaked or slivered almonds
Toast the almonds in olive oil until they start to brown, drain on paper towel.
Drain the chickpeas, add them and the almonds to the pepper pot and mix well. Cool all fillings completely before use.
- 375 g all purpose flour
- 1 tsp salt
- 1 whole egg
- 3 tbsp vegetable oil
- 150 ml water
Dough: mix flour, salt, egg, vegetable oil and water in a stand mixer on low until a rough ball forms, then knead on medium 5 to 8 minutes to a tacky dough.
Split the dough into four, flour generously and roll each piece 1 to 2 mm thick, turning 90 degrees between passes, to about 40 by 50 cm.
Cut circles with a round cutter, place a large teaspoon of filling in the centre, fold two opposite sides together and pinch the edges from the centre outwards to seal.
Variation: shape with a dumpling press, or make square ravioli-style pieces by laying filling in columns on a sheet, brushing water around each pile, folding the sheet over, pressing the seams and cutting between them.
Freeze on a floured tray about half an hour to firm up, then transfer to freezer bags; they keep about six months.
Take them out 15 minutes before frying. Heat a litre of vegetable oil to 170 to 180 C, 340 to 360 F.
- 1 l vegetable oil
Fry 3 to 4 at a time, holding them submerged 20 to 30 seconds so they puff, then flip; about 2 minutes in total until golden. Drain on paper towel and serve hot.