Samboosak Hilwah

Samboosak Hilwah Recipe - Authentic Saudi Arabian Pastry

Region / culture: Saudi Arabia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Samboosak Hilwah is a delicious Middle Eastern pastry filled with a sweet mixture of rose water, sugar, almonds, and cardamom. This treat is perfect for special occasions or as a sweet snack.

History

Samboosak Hilwah has its origins in Middle Eastern cuisine, where it is often served during holidays and celebrations. The combination of sweet and savory flavors makes it a popular choice for dessert or as a tea-time treat.

Ingredients

8 oz (227 g) filo dough, 0.5 package, thawed
0.5 cup unsalted butter, melted

Filling

1 pinch saffron, soaked in 2 tbsp rose water
0.5 cup almonds, pulverized with 0.33 cup sugar
0.5 to 1.5 tbsp ground cardamom

Glaze

1 egg, beaten
sugar

How to prepare

Combine the filling ingredients: saffron, rosewater, almonds, 0.33 cup of sugar, and cardamom.
Preheat the oven to 375°F (191°C).
Grease 1 or 2 baking sheets.
Cut the defrosted filo strips into 2.5 to 3 inches wide pieces, stack them, and cover with a slightly dampened towel to prevent drying.
Lay 3 to 4 strips on your work surface and lightly brush them with melted butter.
Layer a second strip on top of each one.
Place a tablespoon of the filling 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.
Then fold straight up.
Continue folding in a diagonal pattern, alternating between folding the bottom corners and folding up, as if folding a flag.
Place the folded pastries on the baking sheet.
Repeat the process with the remaining dough.
Lightly brush the tops of the pastries with a bit of egg and sprinkle them with sugar.
Bake for 15 – 20 minutes, or until golden brown.

Variations

Tunisia variation: Substitute grated orange peel for the saffron and cardamom, and drizzle with sweet syrup after baking.
Lebanon variation: Substitute walnuts for the almonds, cinnamon and nutmeg for the saffron and cardamom.
Add chopped pistachios or walnuts to the filling for extra crunch.
Drizzle the pastries with honey or syrup for added sweetness.

Cooking Tips & Tricks

Make sure to thaw the filo dough properly before using it to prevent it from tearing.

- Brushing the filo dough with melted butter helps to create a crispy and golden crust.

- Be careful not to overfill the pastries to prevent them from bursting open during baking.

Serving Suggestions

Serve Samboosak Hilwah with a cup of hot tea or coffee for a delightful snack or dessert.

Cooking Techniques

Baking

Ingredient Substitutions

Use ghee or vegetable oil instead of butter for a dairy-free version.

- Substitute ground cinnamon for cardamom if desired.

Make Ahead Tips

You can prepare the filling and assemble the pastries ahead of time, then bake them just before serving for a fresh and warm treat.

Presentation Ideas

Arrange the baked pastries on a platter and sprinkle with powdered sugar for a beautiful presentation.

Pairing Recommendations

Enjoy Samboosak Hilwah with a cup of mint tea or Arabic coffee for a traditional pairing.

Storage and Reheating Instructions

Store leftover Samboosak Hilwah in an airtight container at room temperature for up to 3 days. Reheat in the oven at 350°F (177°C) for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Samboosak Hilwah contains approximately 200 calories.

Carbohydrates

Each serving of Samboosak Hilwah contains approximately 20 grams of carbohydrates.

Fats

Each serving of Samboosak Hilwah contains approximately 10 grams of fats.

Proteins

Each serving of Samboosak Hilwah contains approximately 3 grams of proteins.

Vitamins and minerals

Samboosak Hilwah is not a significant source of vitamins and minerals.

Alergens

Samboosak Hilwah contains nuts and dairy (butter), which may be allergens for some individuals.

Summary

Samboosak Hilwah is a sweet pastry that is moderate in carbohydrates and fats, making it a delicious treat in moderation.

Summary

Samboosak Hilwah is a delightful Middle Eastern pastry filled with a sweet and aromatic mixture of rose water, sugar, almonds, and cardamom. Perfect for special occasions or as a sweet snack, this treat is sure to impress your guests.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Samboosak Hilwah. It was a warm summer day and I was visiting my dear friend Fatima in her cozy kitchen. The tantalizing aroma of spices and herbs filled the air as she busily prepared a batch of these delicious pastries.

Fatima was a master in the kitchen, with a talent for creating mouth-watering dishes that always left me wanting more. As she rolled out the dough and filled it with a fragrant mixture of ground lamb, pine nuts, and spices, I watched in awe, eager to learn her secrets.

"Would you like to help me make these Samboosak Hilwah, my dear?" Fatima asked with a twinkle in her eye.

I eagerly nodded, rolling up my sleeves and joining her at the counter. Fatima guided me through each step, teaching me the importance of patience and precision in cooking. As we worked together, she shared the story of how she had learned to make these delectable pastries from her own grandmother, who had passed down the recipe through generations.

"I remember the first time I made these with my grandmother," Fatima reminisced, shaping the dough into perfect little triangles. "She taught me that cooking is not just about following a recipe, but about infusing each dish with love and tradition."

Her words resonated with me, stirring something deep within my soul. I realized that cooking was not just a means to an end, but a way to connect with my roots and honor the legacy of those who came before me.

As we popped the Samboosak Hilwah into the oven, the kitchen filled with a tantalizing aroma that made my mouth water. I couldn't wait to taste the fruits of our labor, eager to savor the flavors of my heritage.

When the pastries emerged from the oven, golden and crispy, I knew that I had found a new favorite recipe to add to my repertoire. The first bite was pure bliss, the savory filling perfectly complemented by the flaky pastry crust. I closed my eyes, savoring the taste of tradition and love that Fatima had so generously shared with me.

From that day on, Samboosak Hilwah became a staple in my own kitchen, a dish that never failed to bring a smile to my family's faces. I continued to refine my technique, experimenting with different fillings and seasonings to create my own unique twist on this timeless recipe.

Years passed, and I found myself passing on the tradition to my own grandchildren, teaching them the art of making Samboosak Hilwah with the same patience and love that Fatima had shown me. It was a joy to see their eyes light up with delight as they bit into the crispy pastry, the flavors of their heritage dancing on their tongues.

As I look back on that fateful day in Fatima's kitchen, I am filled with gratitude for the gift of her friendship and the treasure trove of recipes she shared with me. Samboosak Hilwah will always hold a special place in my heart, a reminder of the power of food to connect us to our past and nourish our souls.

And so, I will continue to cook with love and tradition, honoring the legacy of those who came before me and passing on the recipes that have shaped my life. For in the kitchen, as in life, the simplest dishes can carry the weight of a thousand memories and the richness of a thousand flavors. And for that, I am eternally grateful.