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Sambusaks (Sumboosaks) with Chickpeas Tasty Recipes

Are you searching for recipes Sambusaks (Sumboosaks) with Chickpeas, the site provides recipes Sambusaks (Sumboosaks) with Chickpeas that an individual need Listed here are the tested recipes Sambusaks (Sumboosaks) with Chickpeas of which you need

Sambusaks (Sumboosaks) with Chickpeas

"These are traditional Purim sambusaks from Baghdad, with a chickpea filling and a whole egg in each. Adding the egg is optional, so please omit that part if you'd prefer to make these without eggs."

Ingredients :

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons vegetable oil
  • 1/3 cup warm water
  • 1 extra large onion, finely chopped
  • 1 teaspoon vegetable oil
  • 1 (15 ounce) can garbanzo beans, drained and lightly mashed
  • 1/4 bunch fresh cilantro, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and ground black pepper to taste
  • 2 cups vegetable oil for frying
  • 11 eggs

Instructions :

Prep : 1H Cook : 11M Ready in : 2H10M
  • Mix the flour, cornstarch, salt, baking powder, 3 tablespoons of vegetable oil, and water together in a bowl to form a dough; cover and allow to rest for 10 minutes. Divide the dough into 11 portions, and form into balls. Roll each dough ball out on a floured surface to a 5-inch circle.
  • Cook the onion in 1 teaspoon of vegetable oil in a skillet over medium heat until browned, about 10 minutes; stir in the garbanzo beans, cilantro, cumin, coriander, salt, and black pepper until thoroughly combined.
  • Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C).
  • Break an egg into a greased custard cup, cover with a square of waxed paper, and cook in a microwave oven on High setting for 40 seconds. Place about 1 1/2 tablespoons of the garbanzo bean filling onto a dough circle, place the slightly cooked egg onto the filling, and gently fold the dough into a half-moon shape. Fold the dough edge over and crimp with a fork to seal in the filling.
  • Deep fry the sambusaks, one or two at a time, in the hot oil until golden brown, about 3 minutes per side. Remove with a wire strainer, and drain on paper towels.

Notes :

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