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Author Notes: This recipe is made from a yeast dough, rather than the more typical non-leavened olive oil dough. It's a middle eastern turnover filled with a savory combination of spinach, onions and pine nuts. It's adapted from a recipe in Gil Mark's "Olive Trees & Honey." Sambusak can be served as a side dish, main dish or appetizer. This recipe makes approximately 30 side-dish size pastries. —Ann Goldman
Makes approximately 30 side-dish size pieces
- 1 1/2 teaspoons instant yeast (one package)
- 4 cups all purpose flour
- 1 teaspoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1 egg white
- 3-4 tablespoons sesame seeds (black or white) or za'ataar
- 3-4 tablespoons olive oil
- 2 onions, diced
- 16 ounces defrosted frozen or fresh steamed spinach, squeezed dry
- 1/4 cup pine nuts
- 4 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper (more if you like)
- 1/8 teaspoon ground nutmeg
- Make the dough:
- In a large mixing bowl, combine the flour, yeast, sugar and water. Mix at low speed.
- Combine oil and salt. Pour into mixing bowl
- Increase mixing speed and mix until a shaggy dough is formed. About 4-5 minutes.
- Gather the dough in the bowl. Cover loosely with plastic wrap. Allow to rise for about an hour in a draft -free place or place in refrigerator and let rise overnight. Bring to room temperature before you roll it out.
- Prepare the filling:
- Heat the oil, saute the onion until translucent.
- Add the spinach, lemon juice, salt, pepper, nutmeg. Stir and cook until dry. Cool the mixture.
- Preheat the oven to 360 degrees F.
- Prepare to roll out the dough. Divide into 4 pieces. Dust your work surface with flour.
- Roll out one piece of dough to about 1/4" thick.
- Using a biscuit cutter or a 2 inch diameter glass cut out rounds of dough. Gather up scraps, place back into the mixing bowl to rest. It will be easier to re-roll the pieces of scraps if they have rested and the gluten has rested.
- Take one round of dough, place a heaping tablespoon of the filling in the center.
- Fold one edge over , pinch the dough edge. Working around the edges, pinch together to form a half-moon shape.
- Place on a baking sheet lined with parchment paper. Repeat the process. Fill the baking sheet with approximately 10-12 pastries. This recipe will make approximately 30 2 inch diameter pieces.
- Wash each piece with egg white and sprinkle with seeds or za'ataar.
- Bake 20-22 minutes until light golden. Cool the sambusak on the baking sheet.
- Serve at room temperature or store in closed container in the refrigerator for up to 2-3 days.
- Sambusak can be frozen; double wrap and store for up to one month.