Mother’s Day and Shavuot would not be the same in a Sephardic Jewish household if we did not serve sambousak 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.
If you do not have time to make your own Mother’s Day or Shavuot dishes, you can always call My Secret List of Gourmet Kosher Cooks in Brooklyn, New York.
- 2 1/2 cups of flour
- 1/2 cup of smead- (semolina flour) available at Bob’s Red Mill
- dash of kosher salt
- 2 stick of softened 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.
- 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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