Easy Kosher Recipes » Meat » “Sambusak” with meat and chickpeas

“Sambusak” with meat and chickpeas

Super Delicious

For those of you who do not know what “sambusak” is – it is basically dough, stuffed with tasty fillings! This time we will fill the “sambusak” with meat and chickpeas. This dish does take a while to prepare - but it’s not very hard - and it's super-delicious. You should already begin making twice as much as first planned!
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Prep Time: 2 hours 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Servings: 20 סמבוסקים


For the Dough

  • 2 1/4 Cups Flour
  • 1 Cup Warm Water
  • About half a spoon approx 0.25 oz Dry yeast
  • Teaspoon Baking Powder
  • 2 Teaspoons Sugar
  • Teaspoon Salt

For the Filling!

  • 200 גרם Ground Meat
  • 2 Can - Frozen or Canned approx 7 oz Chickpeas
  • 1 - Medium sized Onion
  • 1 Clove Crushed Garlic
  • 1 Tablespoon Sweet Paprika
  • 1 Teaspoon Cumin
  • A Pinch Nutmeg
  • A Pinch Crushed Chili
  • As Needed Salt
  • As Needed Ground Black Pepper
  • 2 Tablespoons Canola Oil

For the Sambusak

  • 1 Egg
  • Generously Sesame


Lets Start with the Dough!

  • Put the water in a bowl - Add the yeast and mix with a spoon.
  • Add the baking powder and sugar – now stir.
  • Let the mixture stand for 2-3 minutes to get started and add a cup of flour and mix.
  • Add the remaining flour and salt and begin kneading by hand.
  • Continue until we have a stable and flexible dough. If too dry - add a splash of water. If wet - add a touch of flour.
  • When the dough is stabilized – place it in a bowl and cover with a towel.
  • Leave it to rise for two hours.

After an hour of rising - start on the meat chickpeas filling...

  • Prepare the chickpeas: If it's canned - wash and drain well. If frozen - prepare under the instructions on the bag and then drain.
  • Transfer the chickpeas into a food processor - and grind until you receive a coarse texture. Not flour!
  • Chop the onion.
  • Heat canola oil in a large skillet.
  • When the oil is hot, add the onion and fry until the onion becomes translucent and starts to brown around the edges.
  • Add the crushed garlic and fry for half a minute.
  • Add the ground beef and fry until it changes color.
  • Add the spices and fry for another minute
  • Add the ground chickpeas and cook for another 3 minutes.
  • Mix well and make sure that everything is united.
  • Remove the pan from the heat and transfer the filling to a bowl.

The dough has risen and the meat has cooled down - lets start making some "sumbusak"!

  • Mix the filling with a fresh egg.
  • Flour the surface - roll out the dough on it (not all at once - each time one-third or half) thickness of 2 mm.
  • Cut into circles with (diameter 10 cm or so).
  • Put a tablespoon and a half of filling in each circle - Fold the circle in half and seal the edges (like Empanadas - see the photos above).
  • Place each formed sambusak in a baking tray lined with baking paper.
  • Fill all the circles. If any dough remains, make a few more circles and fill them all up until the filling has finished!
  • After we have finished preparing all the sambusak – we place in a turned off over for another 20 minutes for a second rising.
  • Take them out – Coat each sambusak with egg and cover with sesame seeds.
  • Preheat the oven to 350 F.
  • Put the Sambusak in the oven for 20 minutes - until browned.
  • That's it, all done!
  • Serve it with a nice chopped or green salad....
  • Enjoy!

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