☰ menu   

Cheesy Weekend Brunch: Sambusa


Cheese Sambusa
Yields 8
These steaming pastry parcels are somewhere between a samosa and a momo dumpling. To punch up the protein, replace half the cheese with ½ cup browned ground lamb seasoned with a pinch of kosher salt and 1 teaspoon ground cinnamon.
Print
Ingredients
  1. For Pastry:
  2. 2¼ cups all-purpose flour
  3. ¼ cup plus 3 tablespoons powdered milk
  4. 2 tablespoons granulated sugar
  5. 1 tablespoon instant dry yeast
  6. 1 teaspoon kosher salt, plus more for sprinkling
  7. ¼ cup plus 3 tablespoons canola oil, plus more for greasing bowl
  8. ¾ cup lukewarm water
  9. For Filling:
  10. 1 cup crumbled feta cheese
  11. ½ cup chopped fresh thyme leaves
  12. ¼ cup grated carrot
  13. 2 tablespoons canola oil
  14. Kosher salt, to taste
  15. To Assemble
  16. 1 quart vegetable oil
  17. 1 large egg, lightly beaten
Instructions
  1. For Pastry:
  2. Whisk together flour, powdered milk, sugar, yeast, and salt in a large bowl. Slowly stir in oil, then add water to form a thick but supple dough. Transfer to a floured work surface and knead until dough becomes smooth and malleable. Lightly oil a medium bowl, add dough, turn to coat, cover, and leave in a cool, dry place to rise for 30 minutes.
  3. For Filling: Stir together all ingredients in a small bowl. Season to taste as necessary.
  4. To assemble: Cover a cooling rack with paper towels and place on top of a rimmed baking sheet. Set aside. Pour oil into a 2-quart, heavy-bottom pot(a Dutch oven works well) and bring to 350°F over medium heat.
  5. Meanwhile, shape dough into 8 to 10 portions the size of golf balls, then flatten into disks ⅛-to¼-inch thick. Place 2 tablespoons of filling on each dough round. Brush edges with beaten egg. Fold over and seal edges.
  6. Fry in batches for 3 to 4 minutes, until golden all over. Remove with a slotted spoon and drain on prepared rack. Sprinkle with salt. Serve warm.
culture: the word on cheese https://culturecheesemag.com/

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Leave a Reply

Your email address will not be published. Required fields are marked *