Sambusaks (Sumboosaks) with Chickpeas |
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Prep Time: 60 Minutes Cook Time: 70 Minutes |
Ready In: 130 Minutes Servings: 11 |
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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 |
Directions:
1. 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.
2. 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.
3. Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C).
4. 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.
5. 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.
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