arabian cook

arabian cook : Meat-Cheese-Leek Pastries


Sambusik is usually served as an
appetizer. It is an important
part of meals in the Gulf.
5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbls salt
2 tbls sugar
vegetable oil for deep frying
1 cup oil
Cheese Filling :
425 g (14 oz) white cheese (Ikawi
Altishiki)
¼ cup finely chopped fresh parsley
¼ tspn ground cayenne pepper
Meat Filling :
300 g (10 oz) ground meat
1 tbls shortening or butter
¼ cup fried pine nuts
a dash of ground allspice
¼ tspn salt
Leek Filling :
½ cup finely chopped onion
1 tbls shortening or butter
1 cup finely chopped leek
¼ tspn salt
a dash of pepper
--------------------------------------------
Soak white cheese in water for
1 night. Change water
occasionally. Drain.
Prepare dough.
Cover and leave aside for 1 hour.
Cheese filling: Mix ingredients and put
aside.
Meat filling: Fry meat in shortening, add
salt, spices and pine nuts. Stir over
medium heat for 1 minute. Put aside.
Leek filling: Fry onion and leek in
shortening. Add salt and pepper. Stir for 1
minute. Put aside.
Divide dough into walnut-size balls. Roll out
to form circles (8 cm diameter).
Fill 1/3 circles with cheese, another 1/3
with meat and the last 1/3 with leek
following this way: Put filling on one side of
circle.
Fold over one end to make semi-circles.
Press edges with fingers.
Fry in 1 cup of vegetable oil over medium
heat. Brown both sides.
Serve hot.
Note: You can add ¼ cup of chopped onion to meat filling.
You will get 25 pieces of every kind.



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