"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." — Nurit Cusack
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1 1/2 cups
1 extra large
onion, finely chopped
1 (15 ounce) can
garbanzo beans, drained and lightly mashed
fresh cilantro, finely chopped
salt and ground black pepper to taste
vegetable oil for frying
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 him to one of our Israeli grocery stores here in Dallas, they did not have the frozen ones. So I found your recipe and it was so easy! My husband said these are the real deal and very authentic! The only thing I changed was we didn't have the coriander so that got left out. Savta Chana also put turmeric in the filling while cooking it so that's what we did. SO yummy!
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 filling. I also only needed 27 seconds in my microwave. At 40 sec they blew up.
My husband loved them and we served with Tapitio.
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
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 tasting bread with the beans and egg!
* Percent Daily Values are based on a 2,000 calorie diet.
Sambusaks (Sumboosaks) with Chickpeas
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 123
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