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Recipe by My Kosher Recipe Contest

Sumbusak

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Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Gluten - Wheat
50 Minutes
Diets

No Diets specified

This is an original Iraqi recipe from my grandmother. This is a tasteful, soft dough deep-fried in oil, filled with rich aromatic chickpea filling. Great for Middle Eastern traditional taste lovers!

 

Submitted by Achinoam Kline

 

*First Place Winner of the MyKosher.com Chanukah Challenge!*

Ingredients

For the Dough

  • 2 teaspoons dried yeast

  • 1 teaspoon salt

  • 2.2 pounds (1 kilo) flour

  • 3 cups of water

  • a little oil for kneading

For the Filling

  • 2 cans of ready cooked chickpeas

  • 1 teaspoon cumin

  • 1 teaspoon turmeric

  • 1/2 teaspoon black pepper

  • 1 teaspoon salt

  • 1 cup of parsley leaves

  • 2 fried onions, with the oil

Directions

Prepare the Sambusak

1.

Mix all dough ingredients. Use some oil at the end so it doesn’t get too sticky while it rises.

2.

Let rise for an hour.

3.

Prepare the filling: Blend all ingredients in the blender except for the fried onions.

4.

Add the fried onions and stir.

5.

Taste to check if need to add salt of spices.

6.

Take a piece of the prepared dough the size of ping-pong ball.

7.

Flatten out the piece on your palm and fill it with the filling. Use little oil on your hands if dough gets too sticky.

8.

Close it in the shape of half a circle and tightly seal the edges.

9.

Deep-fry in oil around three to five minutes for one side and another two minutes for the other until it gets a nice brown, fried color. Serve right away. You can also bake the sumbusak but only after you fry a few so you know the difference ๐Ÿ˜‰

Sumbusak

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yael
yael
3 years ago

These were good, but a lot of work and I’m not sure we’re big sambusak fans in the end!