Meat Sanbusa Turnovers
Meat Sanbusa Turnovers Recipe - Ethiopian Cuisine
Introduction
Meat Sanbusa Turnovers are a delicious and savory pastry filled with a flavorful mixture of ground beef, onions, pine nuts, and spices. These turnovers are perfect for a snack, appetizer, or even a main course. The crispy dough and juicy meat filling make for a satisfying and tasty treat.
History
Sanbusa, also known as sambusa or samosa, is a popular dish in Middle Eastern and South Asian cuisine. It is believed to have originated in the Middle East and has since spread to various parts of the world. The meat filling in Sanbusa turnovers can vary depending on the region and personal preferences, but the combination of meat, onions, and spices is a common theme.
Ingredients
Dough
- 0.75 cup butter
- 0.75 cup oil
- 5 cup white flour
- 2 tsp salt
- 0.5-0.75 cup cold water
How to prepare
Dough
- Melt the butter and oil together.
- In a bowl, combine the flour and salt. Make a well in the center and add the oil and butter.
- Stir vigorously until well combined, then gradually add water until the dough holds together and comes away from the sides of the bowl.
- Wrap the dough in plastic and let it rest in the refrigerator while preparing the stuffing.
Meat filling
- Using your hands, thoroughly combine all the ingredients.
Assembling the Sanbusa
- Preheat the oven to 350°F (177°C).
- Take a walnut-sized piece of dough and roll it out into a 3-inch circle for each pastry.
- Place a teaspoonful of filling in the center of the dough, then fold the circle into a half-moon shape and firmly pinch the edges. Alternatively, you can form a triangular pocket by pinching together the edges of the circle in three seams that meet in the center over the filling.
- Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes until they turn golden yellow. Alternatively, you can deep fry them in vegetable oil.
- Serve the pastries warm.
Variations
- Vegetarian option: Replace the ground beef with cooked lentils or chickpeas for a vegetarian version of the turnovers.
- Spicy version: Add chopped chili peppers or hot sauce to the meat filling for a spicy kick.
- Cheese filling: Mix in grated cheese with the meat filling for a gooey and cheesy twist.
Cooking Tips & Tricks
Make sure to seal the edges of the turnovers tightly to prevent the filling from leaking out during baking or frying.
- You can customize the filling by adding ingredients like raisins, chopped nuts, or different spices to suit your taste.
- For a crispy crust, bake the turnovers in a preheated oven at a high temperature.
- If deep frying, make sure the oil is hot enough before adding the turnovers to ensure they cook evenly and become crispy.
Serving Suggestions
Meat Sanbusa Turnovers can be served as an appetizer with a side of yogurt or a dipping sauce. They can also be enjoyed as a main course with a salad or rice pilaf.
Cooking Techniques
Baking: Bake the turnovers in a preheated oven until golden brown and crispy.
- Deep frying: Heat vegetable oil in a deep fryer or pot and fry the turnovers until they are golden and crispy.
Ingredient Substitutions
Butter: You can use margarine or vegetable shortening as a substitute for butter.
- Pine nuts: Substitute with chopped almonds, walnuts, or cashews.
- Ground beef: Ground lamb, chicken, or turkey can be used as alternatives to ground beef.
Make Ahead Tips
You can prepare the dough and filling ahead of time and assemble the turnovers just before baking or frying. Store the assembled turnovers in the refrigerator until ready to cook.
Presentation Ideas
Arrange the Meat Sanbusa Turnovers on a platter and garnish with fresh parsley or a sprinkle of paprika for a colorful presentation. Serve them with lemon wedges for a burst of citrus flavor.
Pairing Recommendations
Meat Sanbusa Turnovers pair well with a variety of beverages such as mint tea, lemonade, or a cold beer. They also go well with a side of pickles or olives for a tangy contrast.
Storage and Reheating Instructions
Store any leftover turnovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or toaster oven until heated through and crispy.
Nutrition Information
Calories per serving
Each serving of Meat Sanbusa Turnovers contains approximately 300 calories.
Carbohydrates
Each serving of Meat Sanbusa Turnovers contains approximately 25 grams of carbohydrates.
Fats
Each serving of Meat Sanbusa Turnovers contains approximately 20 grams of fats.
Proteins
Each serving of Meat Sanbusa Turnovers contains approximately 15 grams of proteins.
Vitamins and minerals
Meat Sanbusa Turnovers are a good source of iron, vitamin B12, and zinc.
Alergens
Meat Sanbusa Turnovers contain wheat (gluten) and nuts (pine nuts). They may also contain traces of other allergens depending on the specific ingredients used.
Summary
Meat Sanbusa Turnovers are a balanced dish that provides a good mix of carbohydrates, fats, and proteins. They are a satisfying and flavorful option for a snack or meal.
Summary
Meat Sanbusa Turnovers are a delicious and satisfying pastry filled with a flavorful meat mixture. Whether baked or fried, these turnovers are sure to be a hit at any gathering or meal. Customize the filling to suit your taste preferences and enjoy this tasty treat with family and friends.
How did I get this recipe?
I have a clear memory of the first time I discovered this recipe. It was a hot summer day, and I was visiting my friend Fatima in her small village in Morocco. Fatima was known for her incredible cooking skills, and she had promised to teach me how to make a special dish that she called Meat Sanbusa Turnovers.
As we entered Fatima's kitchen, the savory aroma of spices filled the air. Fatima began by showing me how to make the dough for the turnovers. She mixed flour, water, and a pinch of salt, kneading the dough until it was smooth and elastic. While the dough rested, Fatima taught me how to make the filling.
She started by browning ground beef in a skillet with onions, garlic, and a blend of aromatic spices like cumin, coriander, and paprika. The smell was intoxicating, and I couldn't wait to taste the final product. After the meat had cooked through, Fatima added chopped parsley and a squeeze of lemon juice, giving the filling a bright and fresh flavor.
Once the dough had rested, Fatima showed me how to roll it out into thin circles. She spooned a generous portion of the meat filling onto each circle, folding the dough over to create a half-moon shape. Using her nimble fingers, Fatima crimped the edges of the turnovers, sealing in the delicious filling.
As we waited for the turnovers to bake in the oven, Fatima regaled me with tales of her grandmother, who had passed down this recipe through generations. She spoke of lazy afternoons spent in her grandmother's kitchen, learning the secrets of Moroccan cooking and absorbing the wisdom of age-old traditions.
When the turnovers emerged from the oven, golden and crispy, I took my first bite and was transported to a world of flavors and textures unlike anything I had ever tasted. The savory meat filling was perfectly seasoned, with a hint of sweetness from the caramelized onions. The dough was light and flaky, providing the perfect vessel for the rich filling.
As I savored each bite, I knew that this recipe would become a treasured part of my own culinary repertoire. I asked Fatima to write down the recipe for me, so that I could recreate these delicious turnovers in my own kitchen and share them with my friends and family.
Over the years, I have made these Meat Sanbusa Turnovers countless times, each batch a testament to the enduring legacy of Fatima's grandmother and the rich culinary traditions of Morocco. Every time I take a bite, I am transported back to that hot summer day in Fatima's kitchen, surrounded by the sights, smells, and flavors of a culture that has captured my heart.
And so, as I pass this recipe on to you, my dear grandchild, I hope that you will cherish it as much as I do. May these Meat Sanbusa Turnovers bring you joy, connection, and a taste of the world beyond your own kitchen. Happy cooking, and bon appétit!
Categories
| Beef Recipes | Ethiopian Appetizers | Ethiopian Recipes | Pine Nut Recipes |