{"id":15514,"date":"2021-08-23T17:23:59","date_gmt":"2021-08-23T15:23:59","guid":{"rendered":"https:\/\/bistrobadia.de\/sambousek-mit-hack-teigtaschen\/"},"modified":"2024-01-19T09:49:36","modified_gmt":"2024-01-19T08:49:36","slug":"sambousek-mince-dumplings","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/sambousek-mince-dumplings\/","title":{"rendered":"Sambousek with minced meat – Levantine dumplings"},"content":{"rendered":"\n

It doesn’t really matter what holiday it is: there MUST be Sambousek! Birthdays, New Year’s Eve, Christmas, Ramadan, Chanouka, Name Day, Earth Day\u2026 It doesn’t matter! Every festive day must be used to munch on sambousek! And since these small, deliciously filled dumplings are not available in shops, you have to meticulously prepare them yourself, of course. A Sisyphean task – at least that’s what I used to think.<\/p>\n\n\n\n

A classic for every mezze!<\/h3>\n\n\n\n

It’s really like that! Whenever one of my siblings or I have a birthday, my mother produces these delicious sambousek with mince filling in her closet. And whenever one of us comes into the kitchen, you are met directly by mum’s pitiful look that seems to whimper “Please help me, I can’t take any more…”. But my siblings and I are heartless beasts. We give her a kiss on the cheek, stroke her back, steal a ready-made sambousek in the process, and run off smacking each other. Yep…..we are small, mean, greedy, ungrateful …<\/p>\n\n\n\n

Well, in any case, these Levantine empanadas are of course not the only delicacy on the mezze table. They must be accompanied by at least tabouleh<\/a>, hummus<\/a>, baba ghanoush<\/a>, pita bread<\/a>, spinach pockets<\/a> and a few kafta<\/a>. I wonder who prepares it…<\/p>\n\n\n\n

Sambousek – the Levantine empanadas<\/h3>\n\n\n\n

All joking aside: Of course we also helped. But of course at least half of the sambousek was snacked away right in the kitchen, even before the actual meal. As a child, the preparation always looked hellishly difficult to me. But now I know that the filled dumplings are actually quite easy to make. It just takes a little time.<\/p>\n\n\n\n

The dough does not need yeast and only needs a little rest before it is processed further. The filling of minced meat, onions, spices and pine nuts is really made in no time at all. By the way, the sambousek in the photo were made with vegan mince – and it tastes just as good as the animal ones. Sambouek is also available with feta – in case you need a little variety.<\/p>\n\n\n\n

Once the dough and filling are prepared, all you have to do is roll out, cut out, fill and seal. Then place the dumplings in the hot frying oil and fry until crispy. Sealing the dumplings is an art in itself. You can either twist the edges in by hand or press them with a fork. I find both patterns pretty – and it makes absolutely no difference to the taste \ud83d\ude09<\/p>\n\n\n\n

A packet of love<\/h3>\n\n\n\n

For me, sambousek are definitely little parcels full of love. I know that my mother loves to prepare them for us. And I know that each little package is made by hand and with dedication. So when I’ve been to visit my mother and I go back home to unpack my backpack and find a bag full of sambousek, my heart swells and I think of a very special person with every bite.<\/p>\n\n\n\n

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Recipe for Sambousek with minced meat<\/h2>\n\n\n
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