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."
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Ingredients

2 h 10 m servings 253 cals
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Original recipe yields 11 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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...

Most helpful critical review

This dough was so dry my sambasks fell apart while frying. I tried using water/olive oil to help seal the edges, then I used the fork again to crimp. I'm so disappointed. I think the dough de...

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...

Can't wait to try this. The cornstarch is a nice addition for a lighter crust. I may even try a breakfast version with the whole egg! Thanks for the recipe

This dough was so dry my sambasks fell apart while frying. I tried using water/olive oil to help seal the edges, then I used the fork again to crimp. I'm so disappointed. I think the dough de...

This was super yummy and surprisingly easy to make. I, did however, leave out the eggs because it seemed like too much extra work. I also used olive oil to fry instead of vegetable because it wa...