Sanbusa Turnovers Recipes

Steps:

• ----To Make the Dough----.
• Melt the butter with the oil.
• Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.
• Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.
• Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.
• ----To Make the Meat Filling----.
• Work all ingredients with the hands until fully combined.
• ----To Make the Cheese Filling----.
• Place ingredients in the work bowl of a food processor; blend well.
• ----To Make the Vegetable Filling----.
• Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.
• Add the greens and salt and stir well.
• Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.
• Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.
• ----To Make the Sweet Filling----.
• Combine all ingredients and stir well.
• ----To Assemble the Sanbusa----.
• Preheat the oven to 350°F degrees.
• For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.
• Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.
• (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).
• Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.
• Serve warm.

Steps:

• Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
• To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
• When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
• Enjoy!

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
• In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.