International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Asian-style Tofu with Cashews






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > sambusac
1/2 pound of cooked garbanzo beans (or 1 can) large bunch of chopped parsley or cilantro 1 onion, diced 2 cloves of diced fresh garlic 1 pound of flour 1/2 pack of active yeast Spices: cumin, corriander, curry powder, salt, hot sauce, etc. to taste The sambusac is very similar to an Indian samosa, and is a 'grandfather' to Latin American empanadas or Portuguese empadas. They are enjoyed as an appetizer or a full meal, and yes, you can eat them with your hands! This recipe makes approximately 12. I'll tell you what you can do : Bread dough: You can use any bread dough recipe, or even buy it prepared in the supermarket. However, I simply mix a little salt, the flour with yeast and warm water. Add enough lukewarm water (about 1.5 cups) to the flour until you can work with it as a pliable dough. Allow it to rest in a warm covered area for 30-60 minutes. Filling: Sauté onions and garlic in a frying pan on medium heat until translucent, about 5 minutes. Add the cooked garbanzo and spices and mash the ingredients unti you make a paste. Remove from heat and mix in the chopped parsley and salt to taste. Frying: Now, divide the risen dough into about 15 balls. Flatten out each ball into a circle of about 3 inches in diameter. Place large spoonful of the garbanzo mixture in the center of the dough and fold over the sides to form a closed pocket. Fry your simbusak in a generous portion of oil, flipping once to brown each side. Serve as a side dish or main course. It's sooo good! Although chickpeas are the traditional simbusak filling, you can make it tasy with ground meat, or even cheese.

Sambusac


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all Middle Eastern recipes (127)
list all recipes by AMANDA (175)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: sambusac
ethnicity: middle eastern
recipes for vegetables
recipes by amanda
Email Address:
(posted June 16, 2008)

1/2 pound of
cooked garbanzo beans (or 1 can)
large bunch of chopped
parsley or cilantro
1
onion, diced
2 cloves of diced fresh
garlic
1 pound of
flour
1/2 pack of active
yeast
Spices: cumin, corriander,
curry powder, salt, hot sauce, etc. to taste

The sambusac is very similar to an Indian
samosa, and is a 'grandfather' to Latin American empanadas or Portuguese empadas. They are enjoyed as an appetizer or a full meal, and yes, you can eat them with your hands! This recipe makes approximately 12.

I'll tell you what you can do :

Bread dough:

You can use any
bread dough recipe, or even buy it prepared in the supermarket. However, I simply mix a little salt, the flour with
yeast and warm water. Add enough lukewarm water (about 1.5 cups) to the flour until you can work with it as a pliable dough. Allow it to rest in a warm covered area for 30-60 minutes.

Filling:

Sauté onions and
garlic in a frying
pan on medium heat until translucent, about 5 minutes. Add the cooked garbanzo and spices and mash the ingredients unti you make a paste. Remove from heat and mix in the chopped parsley and salt to taste.

Frying:

Now, divide the risen
dough into about 15 balls. Flatten out each ball into a circle of about 3 inches in diameter. Place large spoonful of the garbanzo mixture in the center of the dough and fold over the sides to form a closed pocket. Fry your simbusak in a generous portion of oil, flipping once to brown each side.

Serve as a side dish or main course. It's sooo good!

Although chickpeas are the traditional simbusak filling, you can make it tasy with ground meat, or even
cheese.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.