Hummus Filled Pies - Hummus Sambousic
Recipe By:
Serving Size: 24
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Seafood - Veggie
FOR THE PASTRY:
1/2 cup clarified butter -- scant
1/2 cup vegetable oil -- scant
1/2 cup water -- scant
3 1/3 cups all-purpose flour -- sifted,1 lb 20z/500 g
1 pinch salt
1 tablespoon sesame seeds -- or caraway or nigella seeds (optional)
FOR THE FILLING:
To cook: -- splash of oil for cooking
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 garlic cloves -- (to 3) minced
1 large onion -- finely diced
1 red or yellow pepper -- finely diced
1 green pepper -- finely diced
1 large zucchini -- finely chopped
2 sticks celery -- finely chopped
14 oz cooked chickpeas -- (1 can) rinsed and drained
7 oz hummus
1 generous handful chopped cilantro
salt and pepper -- to taste
To glaze: -- beaten egg, or milk
Pour the liquid parts for the pastry into a bowl, and then gently sprinkle the flour and salt in, followed by the seeds if using, mixing thoroughly as you go with a wooden spoon. It should all come together fairly easily: you will end up with a soft sticky dough. This is one that does not brook too much fondling, so no kneading is needed. Set aside somewhere cool while you make the filling.
Heat the oil in a frying pan and add the spices and garlic, followed by the onion, peppers, zucchini, celery, and chickpeas. Fry gently until the onion and the celery are soft and just starting to brown. Take off the heat and allow to cool a little.
Back to the pastry. Divide the dough into two, and on a floured board,
roll each part out into an oblong. Cut each section into 12 smaller
oblongs.
Now stir the hummus and cilantro through the vegetable mixture, and season to taste. Put a teaspoonful of the mixture at the base of each dough oblong, and then take the right hand corner nearest you and fold it diagonally left across the mixture to a point one-third of the way up the pastry. Then take the pastry corner that is now nearest you, and flop it over to reach a point two-thirds of the way up the oblong. Finally bring the top right-hand corner of the pastry over on top of the triangle, so that you have a neat triangular pie. Trust me, it is easier than I have it sound.
You can fry sambousic, but I think baked works better. Put the sambousic on a non-stick oven tray and brush the top with a little milk. or beaten egg. Bake at 350F/180C for 30-35 minutes - they should end up a pretty golden color.
You can cat these hot or cold-but they are probably at their most enticing served warm with a crisp salad. They will keep for 2 to 3 days in the fridge.
Makes 24 pies
To clarify butter, melt gently and then strain through a paper towel [I used a coffee filter].
A lot of my East African customers cheat and make this with filo pastry, so you could always do the same.
Here's a confusing etymological puzzle; the word sambousic exists in some format across most of the Middle East, and yet has come to mean different, but mostly pie-shaped, things. Sanbusaj are mentioned in the fascinating Baghdad Cookery Book, Charles Perry's translation of parts of the Kitab al Tabikh, a thirteenth-century cooking manual-in that context, they are triangular pies filled with lamb or ground almonds. Clearly they are related to Indian samosas. In Yemen and Somalia, they are known as samhoosa and seem uniquely to be sweet.
As they are usually triangular, it is suggested that the word comes from middle Persia: se is the Persian word for three, and ambos is an ancient type of bread. But this is odd, because no Iranians of my acquaintance seem familiar with them.
Anyway, ours are savory and filled with hummus and totally yummy.
Cuisine: "Turkish"
Source: "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher, 2012"
S(Formatted by Chupa Babi): "July 2013"
Yield: "24 pies"
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Per Serving (excluding unknown items): 191 Calories; 10g Fat (48.5%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 42mg Sodium
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat.
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