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Sambusak, a protein-filled dough that’s deep fried and full of aromatic flavor, is classic Iraqi fare. They can be filled with all sorts of fillings such as chickpeas, meat, or even cheese. In this reecipe, they are filled with chickpeas. I received this recipe from my neighbor’s mother, who is from Iraq originally by way of Israel.
Traditionally served on Purim as well as other holidays.
dried chickpeas
salt
pepper
turmeric
3 to 4 onions, diced small
3 cups flour
3 tablespoons oil
3 tablespoons white vinegar
additional oil, for frying
Soak chickpeas overnight and cook till mushy in a lot of water with salt, pepper, and turmeric. Drain and mash in a blender. It needs to be a paste. (Reserve the liquid for the dough.)
Sauté a lot of small diced onions until very golden brown. Mix with chickpeas mixture and add cumin, paprika, and cayenne pepper.
Place flour in a bowl. Make a well in the flour, and into it add cooled water from drained chickpeas, oil, and white vinegar.
Work dough by hand and let rest for one hour.
Divide the dough into three parts. Roll it out as thin as possible, and if it doesn’t roll easily, add a bit of oil on the rolling pin and counter.
Cut circles with a glass. Add filling and seal them very well so it doesn’t run out. Form into a crescent, pull the sides, and fold it until it’s all closed. Then, fry in oil.
Photography by Tamara Friedman
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