Spinach Sambousik

by Tarla Dalal

Added to 9 cookbooks
This recipe has been viewed 3060 times

Tiny half moon shaped savouries stuffed with a spinach-pine nut mixture and deep fried. A must in the mezze platter.

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Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Makes 10 sambousiks
Show me for sambousiks

Ingredients

For the dough
1 cup plain flour (maida)
salt to taste
3 tbsp melted ghee

For the spinach and cheese filling
2 tsp oil
1/2 cup chopped onions
2 cloves of garlic (lehsun), chopped
1/2 cup chopped tomatoes
salt to taste
1/2 tsp Baharat
1 cup blanched and chopped spinach (palak)
2 tbsp roasted and chopped pinenuts (chilgoza)
1/2 cup grated processed cheese

Other ingredients
oil for deep frying

Method

For the dough

Sieve the flour, mix with melted ghee and salt and add enough cold water to make a firm dough.
Knead for sometime till smooth.
Cover and keep aside.

For spinach and cheese filling

Heat the oil in a pan, add the onions and garlic and sauté for 2 minutes.
Add the tomatoes and salt and cook for a further 5 minutes.
Add all the remaining ingredients except the cheese and sauté for 2 more minutes or till the mixture dries.
Remove from the flame and add the grated cheese.
Mix well and divide into 10 equal portions. Keep aside.

How to proceed

Divide the dough into 10 equal portions.
Roll out each portion into a 75 mm. (3") diameter circle.
Place one portion of the filling in the centre of each circle.
Gently fold the circle into a semicircle and seal the edges.
To decorate the edges, twist the edges carefully with the thumb and forefinger like a ghugra. Alternatively cut with a decorative cutter.
Repeat steps 2-5 to make 9 more sambousiks.
Heat the oil in a kadhai and deep-fry the sambousiks in it on a medium flame till they are golden brown in colour.
Drain on absorbent paper and serve hot.

RECIPE SOURCE : Lebanese