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| Sambusak (Filled Pastries with Cheese or Meat)
For the Dough: 1/2 cup oil 125 gr. margarine 1 tsp. salt 1/2 kilo flour, sifted cheese or meat filling (see below) margarine for shallow frying or oil for deep frying Make the dough by combining the oil and margarine in a large mixing bowl. Add 1/2 cup of water and the salt, and then add the flour gradually, stirring slowly with a knife and then with your hand until the dough forms a soft, greasy ball. (Add a few Tbsp. of flour if necessary). Take care not to over-mix the dough. Roll the dough on thinly on a floured board and cut into rounds about 8 cm. in diameter with a pastry cutter. Place a heaped teaspoonful of filling in the center of one half of each circle and then fold the other half over to make a half-moon shape. Seal by pinching the edges tightly. To deep fry heat the oil to about 175 degrees Celsius and bake the sambusak, a few at a time until they are golden brown. To shallow fry, heat the margarine in a large heavy skillet and fry the sambusak until they are golden brown, turning once. For a Cheese Filling: 1/4 kilo Feta or other salty goats' cheese 1/4 kilo cottage cheese 3 - 4 Tbsp. fresh parsley, dill or chives, chopped finely white pepper to taste Crumble the two cheeses together with a fork. Mix in the herbs and season to taste with white pepper. Work the ingredients into a paste. For a Meat Filling: 1 large onion, chopped finely 2 Tbsp. oil 1/2 kilo lean lamb or beef, minced 2 Tbsp. pine nuts salt and black pepper 1 tsp. ground cinnamon In a heavy skillet heat the oil and in this saute the onions until soft and golden. Add the meat and continue to saute until it becomes lightly browned. Stir in the pine nuts and fry for 2 minutes longer. Season to taste with salt, pepper and cinnamon. Add about 4 Tbsp. of water and cook for a few minutes longer until the meat is tender and the water absorbed. Serve hot or warm. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |