Sambusa
HB-1985 · Hand-built original · Tajik
These Tajik Sambusa, as samosa are known in Tajikistan, are filled with pumpkin, onion and cumin and sprinkled wiht sesame seeds before baking.
TajikAppetizer, buffet, Side Dish, Snack, starter40 minServes 12107 kcalVegetarianEgg-freeDiabeticLow Fat / Low CholesterolRenal
Main ingredient: flour
Servings:12quantities adjust to match
Ingredients
- 8¾ oz all-purpose flour
- 8½ Tbsp warm water
- 1/2 tsp salt, for the dough
- 6¼ oz pumpkin, peeled and coarsely grated
- 6¼ oz onion, finely chopped
- 2 tbsp olive oil, plus extra for the filling if needed
- 1 tsp cumin seeds, lightly crushed, or ground cumin
- 1/2 tsp salt, for the filling
- Black pepper, to taste
- 1 to 2 tbsp sesame seeds
- Aquafaba or plant milk, for brushing (optional)
Method
- Mix the flour and salt with the warm water and knead for 8 to 10 minutes into a smooth, elastic dough. Cover and rest for 30 minutes. Alternatively use store-bought filo or puff pastry.
- Squeeze excess liquid from the grated pumpkin. Mix with the onion, olive oil, cumin, salt, and pepper.
- Heat the oven to 400°F. Line a baking sheet with parchment.
- Divide the dough into 12 pieces. Roll each into a thin circle about 4¾ in across. Place a heaped tablespoon of filling in the centre, fold into a triangle or half-moon, and pinch the edges firmly to seal.
- Arrange on the sheet, brush lightly with aquafaba or plant milk if using, and sprinkle with sesame seeds.
- Bake for 18 to 22 minutes until golden and crisp. Cool for a few minutes and serve warm.
Prep: 20 min · Cook: 20 min
Nutrition (per serving, where published)
107 kcalCalories
2.5 gProtein
18.2 gCarbs
2.7 gFat
0.4 gSaturates
0.9 gFibre
1.1 gSugars
195 mgSodium
0 mgCholesterol
96 mgPotassium
12 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data