Real African Dishes: [MC-AllEthnic-Recipes] Hummus Filled Pies - Hummus Sambousic ; 21g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

                  Hummus Filled Pies - Hummus Sambousic

Recipe By     :
Serving Size : 24    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Seafood                         Veggie

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                        FOR THE PASTRY:
     1/2           cup clarified butter -- scant
     1/2           cup vegetable oil -- scant
     1/2           cup water -- scant
3 1/3           cups all-purpose flour -- sifted,1 lb 20z/500 g
1              pinch salt
1         tablespoon sesame seeds -- or caraway or nigella seeds (optional)
                        FOR THE FILLING:
                        To cook: -- splash of oil for cooking
1           teaspoon cumin seeds
1           teaspoon fennel seeds
2                     garlic cloves -- (to 3) minced
1              large onion -- finely diced
1                     red or yellow pepper -- finely diced
1                     green pepper -- finely diced
1              large zucchini -- finely chopped
2             sticks celery -- finely chopped
14                oz cooked chickpeas -- (1 can) rinsed and drained
7                 oz hummus
1           generous handful chopped cilantro
                        salt and pepper -- to taste
                        To glaze: -- beaten egg, or milk

Pour the liquid parts for the pastry into a bowl, and then gently sprinkle
the flour and salt in, followed by the seeds if using, mixing thoroughly
as you go with a wooden spoon. It should all come together fairly easily:
you will end up with a soft sticky dough. This is one that does not brook
too much fondling, so no kneading is needed. Set aside somewhere cool
while you make the filling.

Heat the oil in a frying pan and add the spices and garlic, followed by
the onion, peppers, zucchini, celery, and chickpeas. Fry gently until the
onion and the celery are soft and just starting to brown. Take off the
heat and allow to cool a little.

Back to the pastry. Divide the dough into two, and on a floured board,
roll each part out into an oblong. Cut each section into 12 smaller
oblongs.

Now stir the hummus and cilantro through the vegetable mixture, and season
to taste. Put a teaspoonful of the mixture at the base of each dough
oblong, and then take the right hand corner nearest you and fold it
diagonally left across the mixture to a point one-third of the way up the
pastry. Then take the pastry corner that is now nearest you, and flop it
over to reach a point two-thirds of the way up the oblong. Finally bring
the top right-hand corner of the pastry over on top of the triangle, so
that you have a neat triangular pie. Trust me, it is easier than I have it
sound.

You can fry sambousic, but I think baked works better. Put the sambousic
on a non-stick oven tray and brush the top with a little milk. or beaten
egg. Bake at 350F/180C for 30-35 minutes - they should end up a pretty
golden color.

You can cat these hot or cold-but they are probably at their most enticing
served warm with a crisp salad. They will keep for 2 to 3 days in the
fridge.

Makes 24 pies

To clarify butter, melt gently and then strain through a paper towel [I
used a coffee filter].

A lot of my East African customers cheat and make this with filo pastry,
so you could always do the same.

Here's a confusing etymological puzzle; the word sambousic exists in some
format across most of the Middle East, and yet has come to mean different,
but mostly pie-shaped, things. Sanbusaj are mentioned in the fascinating
Baghdad Cookery Book, Charles Perry's translation of parts of the Kitab al
Tabikh, a thirteenth-century cooking manual-in that context, they are
triangular pies filled with lamb or ground almonds. Clearly they are
related to Indian samosas. In Yemen and Somalia, they are known as
samhoosa and seem uniquely to be sweet.
As they are usually triangular, it is suggested that the word comes from
middle Persia: se is the Persian word for three, and ambos is an ancient
type of bread. But this is odd, because no Iranians of my acquaintance
seem familiar with them.

Anyway, ours are savory and filled with hummus and totally yummy.

Cuisine:
"Turkish"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"24 pies"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 191 Calories; 10g Fat (48.5%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 11mg
Cholesterol; 42mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 2236 0 0 0 0 0 26108 0 0