RCI-SN.002.0260.001
Samboosak
These flaky meat pies are eaten to break the Muslim fast every evening during the month of Ramadan. To the traditional meat stuffing of the northern Arab states are added leeks, boiled eggs, and regional spices.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- spring roll skins (approximately 8 inches square)1 packagedefrosted
- 1 tbsp
- 1 tbsp
- 1 unit
Method
1
In a large mixing bowl, combine flour with a small amount of oil and a pinch of salt, then gradually add water and mix until a smooth, firm dough forms.
5 minutes
2
Knead the dough on a lightly floured surface until it becomes smooth and elastic, then cover it with a clean cloth and let it rest.
15 minutes
3
Divide the rested dough into small equal-sized balls, then roll each ball out on a floured surface into a thin round circle approximately 3 to 4 inches in diameter.
10 minutes
4
Fold each dough circle in half to form a half-moon shape, pressing and crimping the edges firmly together to seal them securely.
5 minutes
5
Pour oil into a deep heavy-bottomed pot or wok to a depth of at least 2 inches and heat it over medium-high heat until it reaches approximately 350°F (175°C).
5 minutes
6
Carefully lower the samboosak in batches into the hot oil, frying them and turning occasionally until they are evenly golden brown and crisp on all sides.
4 minutes
7
Remove the fried samboosak with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
2 minutes
8
Allow the samboosak to cool slightly before serving, as they are best enjoyed warm and freshly fried.
3 minutes