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Egyptian Sambusak - Turnovers

There are two ways for Sambusak - Turnovers: 1) Sambusak - Turnovers with meat/cheese filling
2) Sambusak - Turnovers with spinach filling

1) Sambusak - Turnovers with meat/cheese filling


1. 1 kg best-quality flour
2. 1/2 cup butter or oil
3. 2 tablespoons baking powder
4. cooking oil

1. savory minced beef (see Lahma mu'assaga - Savory minced beef (1), and Lahma Mu'assaga - minced beef (2)) recipes
2. 2 hardboiled eggs
3. hard, salted cheese, grated
4. chopped parsley


1. Sift flour, baking powder, and salt and cut in the butter or mix with oil.
2. Add enough water to make pastry stiff.
3. Knead thoroughly and allow to rise in warm place for 1 hour.
4. Roll out thinly and cut into rounds about 10 cms in diameter.
5. Place filling on half of circle and fold other half on top, pressing down firmly with fingers.
6. Fry in oil.

Alternatively, brush top of each turnover with melted buttor and place on greased backing pan.
Back in preheated hot oven until crisp and golden.

2) Sambusak - Turnovers with spinach filling


1. 1 kg best-quality flour
2. 1 tablespoon active dried yeast
3. 1/2 cup oil

1. 1kg spinach
2. 2 onions
3. 2 tablespoons lemon juice
4. 2 1/2 cups oil
5. salt


1. Cream yeast in warm water and leave to bubble in warm place.
2. Sift flour with salt, add yeast, 1/2 cup oil, and enough water to give the dough a stiff consistency.
3. Knead throughly, and allow to rise in warm place for 1 hour.
4. Rinse spinach leaves and drain throughly in colander, then chop finely.
5. Sprinkle with salt and rub, squeezing out the jouce.
6. Rinse, and pat dry.
7. Chop onion very fine, sprinkle with salt, rub rinse, then add to spinach.
8. Stir in lemon juice and 2 cups oil and mix throughly.
9. Roll out dough thinly and cut out in round shapes about 10 cms in diameter.
10. Place a spoonful of spinach in the center of each round, wet the edges with water, and lift the pastry on three sides and press together to form a pyramid.
11. Lightly brush with oil and bake in preheated moderate oven for 15-20 minutes, until crisp and golden.



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