Hope you are loving this yum journey of Joy From Fasting To Feasting – VII….In the quest to know more…I am stopping by at Nisreen‘s Monsters call me Mama…..Nisreen, an expat Palestinian living in Dubai says, she always appreciated good tasty homemade food and her mama is the best cook she had ever seen. Interior designer by profession and mom of three cute monsters who inspire her everyday;)….Cooking, food-blogging and photography are where she find herself after a long day full of responsibilities and hard work:)….Nisreen has bought very tasty recipe from her home country….wondering what it is….?? then scroll down…..Thank you Nisreen for this wonderful post…Hugs…
Ramadan is just not Ramadan without sambousik… those crunchy stuffed triangles became so popular that even Christian families prepare them. Usually fried right before the Maghrib Athan to be served hot and fresh, they are the first to munch on while sipping your soup.
My kids are still so little to start fasting… but they know Ramadan is about to come when they see me preparing sambousik with different creative fillings, and sending them off to the freezer. The most traditional ones are minced meat, and white cheese. However, the options are endless! You can go to different cuisines, salty or sweet. Today I’ll be introducing a samboosik with a Palestinian twist… MUSAKHAN SAMBOUSIK.
Musakhan is a very famous Palestinian dish(which literally mean: heated), a dish that heavily relies on the quality of its ingredients: extra virgin olive oil, pine nuts, sumac, caramelized onions … the better they are the better the end result will be. Usually served on flat bread that is prepared in a traditional oven using hot stones called: taboon. Yet, we see many creative ways to serve it such as: rolls, pinwheels, little bites, pizza…
Sambousik dough is usually found frozen in supermarkets, a very thin layered rectangles that will be filled and then folded in triangle shapes.
To prepare the musakhan filling we’ll need:
- 2 boiled chicken breasts, cut into little pieces
- 2 large onions, finely chopped
- ½ cup of extra virgin olive oil
- 4 tbsp. sumac
- ¼ cup of pine nuts, fried
- Salt and pepper to taste
- And sambousik dough
- In a pot we fry the chopped onions in EVOO, keep mixing till onions are tender and caramelized.
- Season with sumac, salt and pepper. Add the cooked chicken and fried pines and set aside to cool.
- Now we’re ready to rock and roll. Place a table spoon of the filling on a sambousik sheet and fold it into a triangle, closing it using a mixture of flour and some water.
- Repeat till the filling is all done. Just before the time of serving, deep fry in hot vegetable oil till golden and crunchy… bon appétit:)