Mother’s Day and Shavuot would not be the same in a Sephardic Jewish household if we did not serve samboosak as a side dish on the table.
Many people even serve it with the dessert and coffee or tea at the end of the dairy meal.
A bag of frozen unbaked sambousak is considered like “gold” because of the loving handmade touch of each delectable crimped half moon pastry.
Remember to always keep a bag of frozen samboosak in the freezer for an unexpected guest!
- 2 1/2 cups of flour
- 1/2 cup of smead- (semolina flour) available at Bob’s Red Mill
- dash of kosher salt
- 2 sticks of melted butter
- 1/2 cup water
- 1 tsp oil
- 1 lb. low fat mozzarella cheese, grated,
- 2 eggs beaten,
- 1/2 tsp aluminum-free baking powder.
Egg Glaze and Sesame Seeds for Topping:
- one beaten egg in a small bowl for dipping sambousak.
- 3/4 cup sesame seeds mixes with 1/2 tsp of kosher salt.
- Mix flour, semolina and salt. Add butter , add water and oil slowly.
(Can be kneaded by hand, but I like using the metal blade of the food proccessor.)
- Refrigerate dough for 20 minutes.
- In a glass bowl, mix grated cheese with aluminum-free baking powder and eggs .
- roll the dough into walnut size balls.
- flatten with tortilla press or your palm
- place a teaspoonful of cheese mixture into the circle
- fold over and crimp, starting at one end, rolling the dough between your thumb and forefinger and pinching as you turn the half moon. It takes practice!
- dip half moon into beaten egg, and then into sesame seed mixture.
- place on sprayed parchment on a cookie pan.
- May be frozen on a tray at this point. Place in a freezer bag when frozen. or-
- bake at 350 degees for approximately 20 minutes.
- Done when bottom of each sambousak is a light brown and top is perfectly baked.
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