Sambusaks (Sumboosaks) with Chickpeas

Sambusaks (Sumboosaks) with Chickpeas

6
Nurit Cusack 0

"These are traditional Purim sambusaks from Baghdad, with a chickpea filling and a whole egg in each. Adding the egg is optional so please omit that part if you'd prefer to make these without eggs."

Ingredients

2 h 10 m {{adjustedServings}} servings 253 cals
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Original recipe yields 11 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Mix the flour, cornstarch, salt, baking powder, 3 tablespoons of vegetable oil, and water together in a bowl to form a dough; cover and allow to rest for 10 minutes. Divide the dough into 11 portions, and form into balls. Roll each dough ball out on a floured surface to a 5-inch circle.
  2. Cook the onion in 1 teaspoon of vegetable oil in a skillet over medium heat until browned, about 10 minutes; stir in the garbanzo beans, cilantro, cumin, coriander, salt, and black pepper until thoroughly combined.
  3. Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C).
  4. Break an egg into a greased custard cup, cover with a square of waxed paper, and cook in a microwave oven on High setting for 40 seconds. Place about 1 1/2 tablespoons of the garbanzo bean filling onto a dough circle, place the slightly cooked egg onto the filling, and gently fold the dough into a half-moon shape. Fold the dough edge over and crimp with a fork to seal in the filling.
  5. Deep fry the sambusaks, one or two at a time, in the hot oil until golden brown, about 3 minutes per side. Remove with a wire strainer, and drain on paper towels.
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Reviews

6
  1. 6 Ratings

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By making this gluten free, I could not roll out the dough and shape it. I found that I could roll each piec into a 4" diameter circle, then I baked it. It turned out to be a piece of good tas...

Thank you so much Nurit Cusack for submitting this recipe! My husband is from Israel and grew up eating sambusaks all of his life made by his family, especially his Savta Chana! When I sent hi...

Not a dough maker, this came out perfect. The dough was. A little dry so I just added a little more warm water. I did some w/eggs. You should use small eggs, as you will have more room for fill...