Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Pastry. | 2. Combine butter, oil, and salt in a bowl. | 3. Add 1/2 cup hot water and stir. | 4. Gradually add 2 cups flour. | 5. Turn dough onto a floured surface and work in remaining flour. | 6. Knead until dough holds together; it will be soft. | 7. Form into a ball, wrap in plastic, and refrigerate for 30 minutes. | 8. For the Filling. | 9. Place feta, parmigiano-reggiano, eggs, baking powder, and pepper in a food processor and pulse until light and creamy. | 10. For the Turnovers. | 11. Preheat oven to 375°. | 12. Divide dough into 20 balls. | 13. On a floured surface, roll each ball into a round about 4'' in diameter. | 14. Place a heaping tablespoons of filling in center of each round. | 15. Brush edges with water, fold to enclose filling, then press edges with a fork to seal(Assembled sambusaks may be frozen.) | 16. Place sambusaks on 2 lightly greased cookie sheets, then brush with egg wash. | 17. Bake until golden, 30–35 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
salt	1/2	teaspoon		-	-	-	-
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
egg	1		beaten	71.5	0.36	6.28	4.755
feta cheese	2/3		crumbled	264.0	4.09	14.21	21.28
parmigiano reggiano cheese	2	tablespoons	grated	-	-	-	-
egg	2			71.5	0.36	6.28	4.755
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.