Sambusak (Sephardic Stuffed Pastries)
Submitted by wrnewton
Sambusak (Sephardic stuffed pastries) with a yeasted anise-scented dough filled with spiced ground beef, deep-fried to golden. A traditional Jewish meat pastry for holidays and gatherings.
YIELD
6 servingsPREP
1 hrsCOOK
20 minREADY
2 hrsSambusak are traditional Sephardic Jewish stuffed pastries: golden, deep-fried half-moons of yeasted dough filled with warmly spiced ground beef. The dough itself is fragrant with anise, which gives these a distinctive, subtly sweet aroma that sets them apart from other meat-filled pastries.
The dough rises twice for a soft, pillowy texture that puffs beautifully when it hits the hot oil. Margarine in the dough keeps it dairy-free so these can be served at meat meals according to kosher dietary laws. The filling is straightforward: ground beef browned with scallions, cinnamon, garlic powder, ginger, and turmeric, then cooked until all the moisture evaporates so the filling is dry and concentrated.
Dry filling is essential. Wet filling steams inside the sealed dough and causes the pastries to burst open during frying. Cook the meat until there’s no liquid left in the pan.
Chef Tips
- Roll the dough plum-sized balls into thin circles. Too thick and the center stays doughy after frying.
- Pinch the half-moon edges firmly to seal. A weak seal blows open in the hot oil and the filling leaks out.
- Fry at 375°F (190°C). Too cool and they absorb excess oil. Too hot and the outside burns before the dough cooks through.
- Drain on paper towels or a wire rack. Serve hot for the best texture.
Variations
- Fill with seasoned chickpeas or mashed potatoes for a vegetarian version.
- Use ground lamb instead of beef for a richer, more Middle Eastern flavor.
- Bake at 375°F (190°C) for 20-25 minutes instead of frying for a lighter pastry.
Ingredients
Directions
Dissolve the yeast in about 1 cup warm water with a pinch of sugar.
Add salt, remaining water, margarine and some of the flour.
Gradually add the remaining flour and the anise.
Blend with your hands and knead well.
If the dough is too soft or sticky, add more flour.
Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour).
Punch down, knead again and let rise again until doubled.
Take a piece of dough the size of a plum and roll it into a ball.
Press it down on a floured board until it flattens into a circle.
Place 1 tablespoon of filling in the center.
Fold over and pinch into a half- moon shape.
Heat oil to 375℉ (190℃).
Deep-fry until golden.
Drain and serve.
---Meat Filling----
Heat oil, add scallions, meat, spices.
Keep turning meat as itbrowns.
When cooked, turn up the heat so all the water evaporates.
Cool down.
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