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Sambusak b'tawa
Sambusak b'tawa (סמבוסק): Iraqi-Jewish half-moon pastries with cumin chickpeas
Walk past an Iraqi bakery in Ramat Gan's Bavli quarter on a Friday and you will smell sambusak b'tawa, half-moon pastries stuffed with mashed chickpeas, fried onion and cumin. They are made for Purim, for the Shabbat morning table and to hand out at family gatherings, eaten warm or at room temperature with amba and a cucumber salad. The dough is short and tender, the filling earthy and peppery. A filling that is too wet makes the seams burst, so mash the chickpeas thoroughly and let the onions cook until dry. Chef's tip: crimp the edge by folding it over itself in small pleats, like a rope, which seals far better than pressing with a fork.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 12 ½ oz plain flour
- 1 tsp salt
- 1 tsp baking powder
- ½ cup sunflower oil
- ½ cup warm water
For the filling
- 1 lb cooked chickpeas2 drained tins, or 200 g dried soaked and boiled
- 2 onionsfinely chopped
- 3 tbsp sunflower oil
- 2 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp black pepper
- 1 tsp salt
To finish
- 2 tbsp sesame seeds (optional)
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Method
0/7 doneStep 1: Mix 12 ½ oz plain flour, 1 tsp salt and 1 tsp baking powder, then add ½ cup sunflower oil and ½ cup warm water and knead briefly into a soft, smooth dough that no longer sticks. Cover and rest for 30 minutes.
30 minStep 2: Fry 2 onions in 3 tbsp sunflower oil over a medium heat until soft and golden, about 12 minutes.
12 minStep 3: Add 1 lb cooked chickpeas, 2 tsp ground cumin, ½ tsp ground turmeric, 1 tsp black pepper and 1 tsp salt and mash roughly in the pan with a potato masher. Cook for 3 minutes, stirring, until dry enough to hold its shape. Cool.
5 minStep 4: Heat the oven to 400°F. Roll the dough 3 mm thick and cut 10 cm rounds, re-rolling the scraps; you should get about 18.
Step 5: Put a heaped tablespoon of filling on each round, fold into a half-moon and pinch shut, then pleat the edge into a rope.
20 minStep 6: Lay on a lined tray, brush lightly with water and sprinkle with 2 tbsp sesame seeds. Bake for 25–30 minutes until golden underneath and pale gold on top.
30 minStep 7: Cool for 10 minutes before eating; the filling is very hot.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 11 g
- Carbs
- 55 g
- Fat
- 18 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sambusak b'tawa take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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