Sambusak (Sephardic Stuffed Pastries)

Yields:6 servings
Rate this Recipe
Recipe Cooking TimePreparation1 hours
Cooking20 minutes
Ready In2 hours

Ingredients

2 tablespoons yeast, active dry
2 cups water lukewarm, divided
1 x sugar
1 teaspoon salt
1/2 pound margarine
8 cups flour, all-purpose
1 tablespoon star anise ground
1 x vegetable oil for frying
--- Meat filling
1 tablespoon vegetable oil
1 x scallions, spring or green onions diced
1 pound ground beef extra lean
1 x garlic powder ginger, turmeric, to taste
1 teaspoon cinnamon
1 x salt to taste

Directions

Dissolve the yeast in about 1 cup warm water with a pinch of sugar.

Add salt, remaining water, margarine and some of the flour.

Gradually add the remaining flour and the anise.

Blend with your hands and knead well.

If the dough is too soft or sticky, add more flour.

Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour).

Punch down, knead again and let rise again until doubled.

Take a piece of dough the size of a plum and roll it into a ball.

Press it down on a floured board until it flattens into a circle.

Place 1 tablespoon of filling in the center.

Fold over and pinch into a half- moon shape.

Heat oil to 375 degrees.

Deep-fry until golden.

Drain and serve.

---Meat Filling----

Heat oil, add scallions, meat, spices.

Keep turning meat as itbrowns.

When cooked, turn up the heat so all the water evaporates.

Cool down.

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