Samboosak
Samboosak Recipe from Afghanistan | Delicious Savory Pastry Snack
Introduction
Samboosak is a popular Middle Eastern pastry filled with a savory mixture of meat and spices, wrapped in a crispy spring roll skin, and deep-fried to perfection. This delicious appetizer is perfect for parties or as a snack.
History
Samboosak has its origins in the Middle East, where it is a popular street food and party snack. It is believed to have been brought to the region by the Ottoman Empire and has since become a staple in Middle Eastern cuisine.
Ingredients
Filling
- 1 small onion, minced
- 1 leek, cleaned and chopped
- 2 tbsp olive oil
- 0.5 lb (227 g) ground beef or lamb
- salt
- black pepper
- 0.5 tsp cumin or kebsa spices
- 2 egg whites, hard-boiled and chopped
- oil for frying
How to prepare
- In a pan, sauté the onions and leek in the oil until they become transparent.
- Add the meat to the pan, sprinkle with salt and pepper, and cook until it is fully cooked, breaking up any lumps.
- Add the cumin and the chopped egg whites to the mixture and mix well.
- Cut each spring roll skin into 3 strips of equal width. If the dough is not perfectly square, use the slightly larger dimension for the length of the strip.
- Place 3 to 4 strips on your work surface.
- Take a rounded teaspoon of the meat mixture and place it towards the bottom right-hand corner of each strip.
- Fold that corner diagonally over to the top left-hand corner, forming a triangle.
- Make sure that the side of the strip lines up perfectly with the folded portion as you fold.
- Continue folding the bottom corners in a diagonal pattern, similar to folding a flag.
- Seal the final flap with a bit of the flour paste.
- Deep-fry the triangles and drain them on absorbent paper.
Variations
- Substitute the lamb with ground beef or chicken for a different flavor.
- Add chopped nuts or raisins to the meat mixture for a sweet and savory twist.
Cooking Tips & Tricks
Make sure to fully cook the meat mixture before filling the spring roll skins to ensure that the filling is flavorful and cooked through.
- Use a small amount of flour paste to seal the samboosak triangles to prevent them from opening during frying.
- Fry the samboosak in hot oil until they are golden brown and crispy on the outside.
Serving Suggestions
Serve samboosak with a side of tahini sauce or a fresh salad for a complete meal.
Cooking Techniques
Deep-fry the samboosak in hot oil until they are crispy and golden brown.
- Use a flour paste to seal the samboosak triangles before frying to prevent them from opening.
Ingredient Substitutions
Use phyllo dough instead of spring roll skins for a flakier pastry.
- Substitute the leek with green onions or shallots for a milder flavor.
Make Ahead Tips
Prepare the samboosak triangles ahead of time and freeze them before frying. Simply fry them straight from the freezer when ready to serve.
Presentation Ideas
Serve the samboosak on a platter with a drizzle of tahini sauce and a sprinkle of chopped parsley for a beautiful presentation.
Pairing Recommendations
Serve samboosak with a side of tabbouleh salad and hummus for a complete Middle Eastern meal.
Storage and Reheating Instructions
Store any leftover samboosak in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven until heated through.
Nutrition Information
Calories per serving
Each serving of samboosak contains approximately 200 calories.
Carbohydrates
Each serving of samboosak contains approximately 15 grams of carbohydrates.
Fats
Each serving of samboosak contains approximately 10 grams of fats.
Proteins
Each serving of samboosak contains approximately 8 grams of proteins.
Vitamins and minerals
Samboosak is a good source of iron, vitamin B12, and zinc.
Alergens
Samboosak contains wheat and eggs.
Summary
Samboosak is a delicious and savory pastry filled with a flavorful meat mixture. It is a good source of carbohydrates, fats, proteins, iron, vitamin B12, and zinc.
Summary
Samboosak is a delicious Middle Eastern pastry filled with a savory meat mixture, wrapped in a crispy spring roll skin, and deep-fried to perfection. This flavorful appetizer is perfect for parties or as a snack.
How did I get this recipe?
I have a clear recollection of the first time I saw this recipe for Samboosak. It was many years ago, when I was just a young girl living in my grandmother's village in Lebanon. The smell of spices filled the air as my grandmother prepared these delicious little pastries, and I was mesmerized by the sight of her deftly shaping the dough and filling it with a savory mixture of meat and pine nuts.
I asked her where she had learned to make Samboosak, and she smiled, a twinkle in her eye. "Oh, my dear," she said, "this recipe has been passed down through generations of our family. It's a traditional Lebanese dish, and one that I learned from my own mother when I was just a girl like you."
As she continued to work, I watched her every move, committing each step to memory. She showed me how to mix the dough, kneading it until it was smooth and elastic. Then she demonstrated how to form the dough into small rounds, rolling them out into thin circles before spooning the meat filling into the center and folding them into triangular shapes.
While the Samboosak baked in the oven, my grandmother shared stories of her own childhood, growing up in a small village nestled in the mountains of Lebanon. She told me about the long, hot summers spent picking fresh herbs and vegetables from the garden, and the cold, snowy winters spent huddled around the fire, listening to her mother's tales of the old country.
When the Samboosak were finally ready, she pulled them from the oven, golden and fragrant. I eagerly bit into one, savoring the crispy exterior and the juicy, flavorful filling inside. It was a taste of my heritage, a connection to my ancestors and the traditions that had been passed down through the generations.
From that day on, I was determined to learn the art of making Samboosak myself. I spent hours in the kitchen with my grandmother, watching and helping as she worked her magic with flour and spices. With each batch we made together, I grew more confident in my abilities, perfecting the technique until I could make Samboosak just as well as she could.
Over the years, I have continued to make Samboosak for my own family and friends, sharing the recipe and the stories that go along with it. Each time I take a bite of those delicious little pastries, I am transported back to that day in my grandmother's kitchen, surrounded by the sights, sounds, and smells of Lebanon.
The recipe for Samboosak is more than just a collection of ingredients and instructions – it is a link to my past, a reminder of where I come from and the traditions that have shaped me into the person I am today. And as I pass it on to the next generation, I know that it will continue to be a part of our family for years to come, keeping alive the memories and flavors of our Lebanese heritage.
Categories
| Afghan Recipes | Afghan Snacks | Ground Beef Recipes | Ground Lamb Recipes | Leek Recipes | Savory Pie Recipes |