Sambousk-meat pastries
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 217.8
- Total Fat: 11.2 g
- Cholesterol: 17.0 mg
- Sodium: 420.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.5 g
- Protein: 6.7 g
View full nutritional breakdown of Sambousk-meat pastries calories by ingredient
Introduction
Sambusik is usually served as anappetizer. It is an important
part of meals in the Gulf.
Serve hot. Sambusik is usually served as an
appetizer. It is an important
part of meals in the Gulf.
Serve hot.
Number of Servings: 25
Ingredients
-
Ground beef, 500 grams
Peas, canned, 1 can (303 x 406)
Allspice, 0.5 tbsp
Onions, raw, 2 large
Salt, 4 tsp
*cardamon, 2 tsp
Water, tap, 2 cup (8 fl oz)
Celery, raw, 0.5 cup, diced
Orkide sunflower oil, 140 gram(s)
*Flour, white, 5 cup
Yeast, bakers, 0.7 ounce
Directions
Dough preparation:
?Sift the flour into a working surface.
?Mix in salt. Make a well in the centre.
?Pour oil in the well.
?Mix the dry ingredients into the liquid.
?Add water gradually. Knead the dough into a ball (if
the dough is too stiff add some water).
?Knead the dough on a floured working surface until
it is smooth and elastic this can be done in an
electric mixer fitted with a dough hook, or in a food
processor.
?Form the dough into a ball and put into a lightly
floured bowl, covered with a damp cloth. Leave in a
warm place until the dough has doubled in sizeabout
1 hour.
Meat filling:
Fry meat in 2 tbp oil, add all ingredients excpet celery and peas.
Stir over medium heat till water fully obsorbed.
Add celery and pead then stir for 1 minute.
Put aside.
Dough Filling:
Divide dough into walnut-size balls. Roll out
to form circles (8 cm diameter).
Fill with meat following this way:
Put filling on one side of circle.
Fold over one end to make semi-circles.
Press edges with fingers.
When finish filling place in oven for 20 minutes.
Number of Servings: 25
Recipe submitted by SparkPeople user AMAAL_G..
?Sift the flour into a working surface.
?Mix in salt. Make a well in the centre.
?Pour oil in the well.
?Mix the dry ingredients into the liquid.
?Add water gradually. Knead the dough into a ball (if
the dough is too stiff add some water).
?Knead the dough on a floured working surface until
it is smooth and elastic this can be done in an
electric mixer fitted with a dough hook, or in a food
processor.
?Form the dough into a ball and put into a lightly
floured bowl, covered with a damp cloth. Leave in a
warm place until the dough has doubled in sizeabout
1 hour.
Meat filling:
Fry meat in 2 tbp oil, add all ingredients excpet celery and peas.
Stir over medium heat till water fully obsorbed.
Add celery and pead then stir for 1 minute.
Put aside.
Dough Filling:
Divide dough into walnut-size balls. Roll out
to form circles (8 cm diameter).
Fill with meat following this way:
Put filling on one side of circle.
Fold over one end to make semi-circles.
Press edges with fingers.
When finish filling place in oven for 20 minutes.
Number of Servings: 25
Recipe submitted by SparkPeople user AMAAL_G..
Member Ratings For This Recipe
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