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Sambusak (Sephardic Stuffed Pastries)
Ave. Rating is 1 (1 ratings) Add Your Comments and Ratings

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These make great side dishes or can be served as appetizers.

Serves: 6

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Sephardic Meat Side Dish

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For the shell:
2 tbl Active dry yeast (2 packages)
2 cups lukewarm water, divided
1 pinch of sugar
1 tsp salt
1/2 lb pareve margarine
2 lb sifted all-purpose flour (about 8 cups)
1 tbl ground anise
Vegetable oil for frying Meat Filling (recipe follows)

For the filling:
1 tbl vegetable oil
1 bunch scallions, diced
1 pound lean ground meat
Dash each of garlic powder, ginger, turmeric
1 tsp cinnamon
Salt to taste


  1. Dissolve the yeast in about cup warm water with a pinch of sugar. Add salt, remaining water, margarine and some of the flour. Gradually add the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or sticky, add more flour.
  2. Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour). Punch down, knead again and let rise again until doubled. Take a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board until it flattens into a circle.
  3. For the filling: Heat oil, add scallions, meat, spices. Keep turning meat as it browns. When cooked, turn up the heat so all the water evaporates. Cool.
  4. To make the Sambusak: Place 1 tablespoon of filling in the center of each shell. Fold over and pinch into a half-moon shape. Deep-fry until golden brown in oil heated to 375 degrees (F). Drain and serve.

Reader Comments

Putra says...
Rating is 1

I have had the pleasure of metnieg Mr.Pearl,and I can completely understand your commitment to your friend. God bless you and all the brothers supporting the Pearl Family.
Jan 25, 2015 (report abuse)



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