Sambusaks (Sumboosaks) with Chickpeas recipe

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Ingredients

1 ½ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon salt
1 teaspoon baking powder
3 tablespoons vegetable oil
⅓ cup warm water
1 extra large onion, finely chopped
1 teaspoon vegetable oil
1 (15 ounce) can garbanzo beans, drained and lightly mashed
¼ 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

Nutrition Info

253.2 calories
carbohydrate: 23 g
cholesterol: 186 mg
fat: 13.7 g
fiber: 2.3 g
protein: 9.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 313 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

11 servings

Recipe Note

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.

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