Recipe courtesy of Jack Hazan
Recipe courtesy of Jack Hazan
Watch how to make this recipe.
Sambusak (Braided Cheese Pastries)
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 24 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 100
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 25 mg
- Sodium
- 84 mg
Sambusak is a cheesy, delectable staple of the Syrian community. It's also a symbol of the gathering of women. Sambusak is traditionally made by multiple women in the kitchen, usually while their kids are at school. These beautiful homemakers would all come together and laugh as they braided the delicate edges, then serve them to those same children with pride when they trooped in from school.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 24 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 100
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 25 mg
- Sodium
- 84 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F (165 degrees C).
- In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl using a handheld electric mixer, combine the all-purpose flour, semolina, butter and salt. Slowly add the water while mixing. The dough will be crumbly. Scoop it all together with your hands and knead until a ball forms. Cover the dough with plastic wrap until ready to use.
- In a separate bowl, combine the cheese, baking soda and egg to make the filling. Sprinkle some sesame seeds on a small plate and set a sheet of parchment paper on a baking sheet.
- Divide the dough into 24 walnut-size pieces and roll them into balls. Lightly dip one side of a dough ball into the sesame seeds and place it sesame-side down on the prepared baking sheet. Then, use a rolling pin or a tortilla press to flatten the ball into a round that is 3 to 4 inches in diameter and 1/8 to 1/4 inch thick. Spoon a heaping 1 teaspoon filling onto the dough and close it into a half-moon shape, using your fingers to seal the edges. For prettier edges, use a fork to create a pattern along the seal. For a traditional crimp, pinch one corner at the end of the crescent and fold the dough toward you. Pinch the little peak it makes and fold it toward you. Keep going until you get to the end of the crescent, and tuck the last part under. Repeat with the remaining dough balls and filling.
- Bake for 20 to 25 minutes, or until golden and crisp. Serve immediately for melted cheesy goodness!
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