Becky Saka was a woman of grace and strength. As a mother of six who was widowed at a young age, she remained determined to face life with resilience, fostering a spirit of teamwork and unity within her family. Always composed and welcoming, she greeted everyone at her door with warmth and generosity. Becky's love for cooking and her selfless hospitality left a lasting impression on both her family and the Miami community. This sambusa recipe is just one of many beloved dishes in Grandma Becky's collection, often shared at the large family gatherings where she offered comfort, support, and guidance to all who needed it.
Sambusa also known as Sambusak are a beloved treat across the Middle East with roots tracing back to Persian and Babylonian times. Enjoyed by Sephardi Jews for centuries, these savory turnover pastries—akin to hand pies—come filled with a range of ingredients including ground lamb, beef, chickpeas, chicken, and spinach. They are the ancient forerunners of various pastries like Indian samosas, Latin American empanadas, Italian calzones, and Israeli borekas. In Iraqi and other Sephardi Jewish traditions, sambusak are a popular year-round dish, valued for their portability and delicious flavor. Today we’re sharing a recipe from the Saka family in memory of their grandmothers.
Ingredients
Dough
- 2 ¾ cups flour all-purpose or whole grain
- ½ cup semolina
- 1 ¼ cups butter 284 g
- ½ cup water
- ¼ teaspoon salt
Filling
- ½ cup potato flakes
- 3 cups grated muenster cheese 240 g or similar cheese
- 1 teaspoon baking powder
- 3 eggs
Topping
- 1 egg beaten
- Sesame seeds optional
Nutritional Facts
Instructions
- Preheat oven to 400℉ and line a sheet pan with parchment paper.
- In the bowl of a stand mixer combine flour, semolina, butter, water and salt. Mix with paddle attachment until crumbly then use hands to form into a ball. Cover and set aside.
- Make the filling in a large bowl, combine potato flakes with cheese, baking powder and eggs and mix until combined.
- Divide large dough into 16 portions about 50 g each. Roll each into a ball.
- Flatten balls into a circle either with your hands, a rolling pin or a tortilla press. Add a tablespoon of filling and fold in half. Seal edges with the tines of a fork or crimp and pinch the edges all the way around for a more professional look. Place on prepared sheet pan.
- Brush egg over each sambusa and sprinkle with sesame seeds if desired. Poke 1-2 small holes with a toothpick to ensure any excess stream can escape and prevent the filling from bursting. Bake for 20 minutes or until golden brown.
- Enjoy fresh and hot or at room temperature. They can also be kept in the fridge for 3 days or the freezer for a few months. They reheat well in an oven.
What does the Semolina do for the recipe? Is it necessary?
I think it adds a bit of texture and makes the dough easier to work with but you can probably make it without.
Where do I find potato flakes and what can be substituted for them?
Most supermarkets sell potato flakes, otherwise called instant mashed potatoes. It helps to thicken and bind the filling while giving it a bit of potato flavor. You can try potato starch but not sure how it will work.