18
07/2013
Recipes

Chicken & Vegetable Sambousa

Click to enlarge

ChickenSambousa-faw-e copy

 

 

Ingredients:

Dough

  • 3 cups or 420 gms ordinary flour
  • 1 tablespoon sugar
  • 1 ½ teaspoon salt
  • 4 tablespoons vegetable oil
  • 1 tablespoons yeast dissolved in 4 tablespoons of lukewarm water
  • ¾ cup of 185 ml water

Stuffing / Filling

  • 2 tablespoons vegetable oil
  • 1 small piece or 100 gms onion, cubed
  • 250 gms of minced chicken
  • 1 medium size or 100 gms small zucchini, cubed
  • 1 small piece or 100 gms sweet bell pepper, cubed
  • 1 small or 70 gms of small eggplant, cubed
  • 1 medium size or 150 gms tomatoes, peeled and chopped
  • 1 tablespoon Nada Tomato Paste
  • 2 cubes chicken stock
  • 2 tablespoons pine nuts, roasted
  • ¼ teaspoon black pepper, ground 
  • ½ teaspoon mixed spices

 

Directions:

  1. Put the flour in a deep bowl, adding sugar, salt, and oil and mix well using finger tips until the mixture becomes crumbs.
  2. Add the dissolved yeast to the mixture, gradually adding a little amount of water until it becomes dough. Cover the bowl and put aside for 30 minutes.
  3. Meanwhile, heat the oil in a pan. Fry the onions for 2 minutes adding the minced chicken, and stir it until it cooks, then add the marrow, pepper and eggplant. Stir the ingredients on medium heat for 5 minutes or until the vegetables become soft. 
  4. Add the tomatoes and Nada Tomato Paste with the 2 crushed chicken stocks, stir the ingredients and cook for 5 minutes until the vegetables are well done and the fluid evaporates. Add the nuts and the spices then stir the ingredients and remove from heat. 
  5. Flatten the dough till it becomes 3 mm thick, then cut in circles using a middle-size cup or dough cutter. Add 1 tsp of the filling in the middle of each piece and close with your finger tips by flipping the edges or by using a fork. 
  6. Put the stuffed sambousa in an oven tray, greased with oil or melted butter, leaving 1 cm between each and put in a warm place for 30 minutes or till the pastry rises.
  7. Bake the sambousa in an oven at a temperature of 250 ‘C’ for 13-15 minutes or until its color becomes golden-brown. Then remove from oven and serve immediately.