CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
You say Samosa I say Samboosek
by
Chef in Disguise
Calificación: 0
1
2
3
4
5
6
7
8
9
10
click to rate
0 votos
| 645 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Why do need to provide 3D CAD file for prototyping?
Receta
Reviews/Comments
Close this frame
%20made%20with%20store%20bought%20dough%20that%20is%20very%20similar%20to%20phyllo%20dough%20(you%20can%20totally%20use%20phyllo%20to%20replace%20this%20special%20dough).%20The%20second%20recipe%20is%20for%20samosas%20made%20from%20scratch.%20Granted%20it%20takes%20a%20little%20more%20time%20to%20make%20but%20it%20is%20totally%20worth%20it.%20This%20dough%20results%20in%20samboosek%20%20crust%20that%20is%20buttery%20and%20crisp.%20If%20you%20plan%20ahead,%20you%20can%20make%20a%20big%20batch%20and%20freeze%20them%20and%20then%20all%20you%20have%20to%20do%20is%20take%20them%20out%20and%20bake%20or%20fry%20them%20and%20your%20snack%20is%20ready%20to%20serve.%3C/p%3E%3Cp%3ESamboosek%20(samosas)%3C/p%3E%3Cp%3EDough%20recipe%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EPlace%20all%20ingredients%20except%20milk%20into%20a%20food%20processor%20and%20whizz%20until%20the%20mixture%20resembles%20fine%20breadcrumbs.%3C/p%3E%3Cp%3EAdd%20the%20milk%20slowly,%20while%20the%20processor%20is%20running%20until%20the%20dough%20comes%20together%20and%20forms%20a%20ball.%3C/p%3E%3Cp%3ETurn%20the%20dough%20out%20onto%20a%20floured%20surface%20and%20knead%20for%20about%205%20minutes,%20until%20it%E2%80%99s%20quite%20smooth%3C/p%3E%3Cp%3EWrap%20in%20cling%20film%20and%20place%20in%20the%20refrigerator%20for%2030%20minutes%20(you%20can%20do%20this%20the%20night%20before%20and%20leave%20the%20dough%20to%20rest%20over%20night%20in%20the%20fridge).%3C/p%3E%3Cp%3EFor%20the%20meat%20filling%3C/p%3E%3Cp%3EHeat%20the%20oil%3C/p%3E%3Cp%3ESaute%20the%20onions%20until%20translucent.%3C/p%3E%3Cp%3EAdd%20the%20ground%20meat,%20spices%20and%20salt.%3C/p%3E%3Cp%3ECook%20on%20medium%20heat%20breaking%20up%20the%20meat%20and%20stirring%20until%20the%20meat%20is%20browned%3C/p%3E%3Cp%3EFor%20the%20cheese%20filling%3C/p%3E%3Cp%3EGrate%20or%20crumble%20the%20cheese%3C/p%3E%3Cp%3Emix%20it%20with%20the%20rest%20of%20the%20ingredients%3C/p%3E%3Cp%3ETo%20assemble%20the%20samboosek%20(samosas):%3C/p%3E%3Cp%3ERoll%20dough%20out%20on%20a%20lightly-floured%20surface%20to%203mm-%205%20mm%20thickness.%3C/p%3E%3Cp%3EUsing%20a%20cookie%20cutter,%20or%20any%20round%20cutter%20you%20have,%20cut%20out%20circles%20of%20about%208-10cm%20diameter.%3C/p%3E%3Cp%3EPlace%20a%20tablespoon%20of%20filling%20in%20the%20center%20of%20each%20circle%20and%20fold%20the%20circle%20in%20half.%3C/p%3E%3Cp%3ESeal%20by%20pressing%20the%20edges%20together.%3C/p%3E%3Cp%3EPinch%20the%20edges%20to%20form%20a%20scalloped%20pattern.%20You%20do%20that%20by%20folding%20the%20edge,%20pinching%20with%20your%20finger%20tip%20and%20then%20folding%20again.%3C/p%3E%3Cp%3EI%20personally%20bake%20my%20samboosek%20in%20a%20220%20C%20oven%20until%20the%20bottoms%20are%20golden%20and%20then%20place%20them%20under%20the%20broiler%20to%20brown%20the%20tops.%3C/p%3E%3Cp%3EYou%20can%20also%20fry%20the%20samosas,%20to%20do%20so.Heat%20the%20oil%20and%20deep%20fry%20the%20sambousek%20until%20golden.%3C/p%3E%3Cp%3EServe%20warm.%3C/p%3E%3Cp%3ETo%20make%20samosas%20using%20store%20bought%20dough.%3C/p%3E%3Cp%3EStore%20bought%20samosas%20dough%20comes%20in%20thin%20sheets%20stacked%20on%20top%20of%20each%20other%20and%20tightly%20packaged.%3C/p%3E%3Cp%3EYou%20can%20also%20use%20phyllo%20dough%20but%20since%20phyllo%20is%20thinner%20you%20will%20need%20to%20use%202-3%20layers%20instead%20of%20one%3C/p%3E%3Cp%3EOne%20thing%20you%20must%20remember%20when%20working%20with%20phyllo%20or%20samoboosek%20store%20bought%20dough.%20They%20dry%20out%20really%20quickly%20so%20only%20work%20with%20a%20few%20sheets%20at%20a%20time%20and%20keep%20the%20others%20wrapped%20with%20a%20clean%20towel%3C/p%3E%3Cp%3EHow%20to%20fold%20samosas%20into%20triangles:%3C/p%3E%3Cp%3EPlace%20about%201%20tablespoon%20of%20the%20filling%20at%20the%20end%20of%20each%20strip.%3C/p%3E%3Cp%3EFollow%20the%20picture%20instructions%20on%20how%20to%20fold%20%20into%20triangles.%3C/p%3E%3Cp%3ETo%20seal%20the%20samosas%20mix%201%20tablespoon%20flour%20with%202%20tablespoons%20water%20and%20brush%20on%20the%20edge%20of%20the%20samosas%20in%20step%206%20and%20then%20make%20the%20final%20fold%3C/p%3E%3Cp%3EWhat%20I%20have%20found%20easier%20is%20to%20do%20steps%201%20through%204%20in%20the%20pictures%20above%20without%20the%20filling.%3C/p%3E%3Cp%3EThe%20result%20would%20be%20a%20little%20pocket%20that%20is%20easier%20to%20fill%20and%20less%20messy%20to%20handle%20than%20folding%20with%20the%20filling%20from%20step%20one%3C/p%3E%3Cp%3EYou%20can%20deep%20or%20shallow%20fry%20the%20samboosek%20until%20golden%20or%20you%20can%20brush%20them%20with%20some%20oil%20and%20bake%20them%20in%20the%20oven%3C/p%3E%3Cp%3ETo%20freeze%20samboosek:%20Arrange%20your%20filled%20samboosek%20on%20a%20plate,%20cover%20with%20plastic%20wrap%20and%20freeze%20for%20up%20to%203%20months%3C/p%3E%3Cp%3ETo%20use%20phyllo:%3C/p%3E%3Cp%3EPrepare%20the%20phyllo%20dough%20by%20laying%20out%20a%20layer,%20brushing%20it%20with%20melted%20butter%20and%20then%20topping%20it%20with%20another%20layer.%3C/p%3E%3Cp%3ERepeat%20that%20until%20you%20get%203%20layers%20of%20phyllo%20stacked%20on%20top%20of%20each%20other.%3C/p%3E%3Cp%3ECut%20the%20layered%20phyllo%20into%203%20inch%20strips%3C/p%3E%3Cp%3EContinue%20with%20the%20steps%20in%20the%20same%20way%20as%20explained%20above%20for%20the%20store%20bought%20samosas%20dough.%3C/p%3E%3Cp%3ENotes:%3C/p%3E%3Cp%3ENabulsi%20cheese%20is%20a%20firm%20brined%20cheese%20popular%20in%20Palestine%20and%20Jordan.%20To%20replace%20it%20you%20can%20use%20any%20firm%20salty%20cheese.%20Feta,%20or%20paneer%20both%20work%20well.%3C/p%3E%3Cp%3EYou%20need%20to%20soak%20the%20nabulsi%20cheese%20because%20it%20is%20very%20salty%20but%20once%20you%20reduce%20its%20salt%20content%20you%20need%20to%20drain%20it%20really%20well%20because%20any%20water%20that%20remains%20in%20it%20will%20cause%20the%20pastry%20to%20become%20soggy%3C/p%3E%3Cp%3EIf%20you%20liked%20this%20post%20how%20about%20sharing%20it%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}