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Recipe Name: Sambusak (sephardic Stuffed Pastries) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) ACTIVE DRY YEAST, 2
2 Cup(s) Lukewarm water, divided
1 Pinch(s) Of sugar
1 Teaspoon(s) Salt
1/2 Pound(s) Pareve, without meat or milk
products margarine
2 Pound(s) Sifted all-purpose flour
about 8 cups
1 Tablespoon(s) Ground Anise
Vegetable oil for frying
Meat Filling, recipe
Directions: Procedure: Dissolve the yeast in about cup warm water with
a pinch of sugar. Add salt, remaining water, margarine and some of the
flour. Gradually add the remaining flour and the anise. Blend with
your hands and knead well. If the dough is too soft or sticky, add
more flour. Place in a greased bowl and let rise, covered, until
doubled in bulk (about 1 hour). Punch down, knead again and let rise
again until doubled. Take a piece of dough the size of a plum and
roll it into a ball. Press it down on a floured board until it
flattens into a circle. Place 1 tablespoon of filling in the center.
Fold over and pinch into a halfmoon shape. Heat oil to 375 degrees.
Deep-fry until golden. Drain and serve. Meat Filling 1 tablespoon
vegetable oil 1 bunch scallions, diced 1 pound very lean ground meat
Dash of garlic powder, ginger, turmeric 1 teaspoon cinnamon Salt to
taste Procedure: Heat oil, add scallions, meat, spices. Keep turning
meat as it browns. When cooked, turn up the heat so all the water
evaporates. Cool. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 567
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 392.8mg
Potassium: 216.2mg
Carbohydrates: 117.7g
Fiber: 5.3g
Sugar: <1g
Protein: 17.4g

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