How To Make Empanada: Sambusa (سامبۇسا)
Watch the video tutorial here.
In Uyghur families, mothers, grandmothers, and all ants spend every day making handmade food for the family from scratch. Things like Lagman, Turmel, Yapmanaan, Naan, etc are very common in the household.
Food is almost never thrown away. We use leftover food and create other dishes such as this one: Sambusa.
Sambusa is an Uyghur empanada, which is made from (leftover) rice and carrots. The hot steam from the freshly fried empanada is so beautiful and smells so delightful.
It instantly takes me back to my childhood and is easily one of my favorite Uyghur dishes. I think it's because of its simple ingredients. This recipe is so homely and sweet(-ish) you will enjoy it!
😋Yield: for 2 people
🕙Total Time: 1 hour
INGREDIENTS
Recipe dough:
wheat flour 200gr
yeast 2gr
baking soda 1-2gr
sugar 1tsp
warm water 95 ml (Depending on the room temperature and humidity you may add less or more water and you should add it little by little so you can check the consistency while you’re kneading)
Filling:
olive oil 1tbsp
cooked rice 75gr
beef 150gr
carrots 2x, 280gr
onion 1x, 75gr
salt 1tsp
cumin 2tsp
white pepper 1tsp
sugar 1/2tsp
water 3tbsp
INSTRUCTIONS
1. To make the dough: prepare the yeast water by mixing the yeast, sugar and warm water and let it sit for 10 minutes. You will see some bubbles in the water(this helps the dough rise faster). Then make the dough by mixing the yeast water, flour and a pinch of salt. (I made a blogpost about How to Make Dough) Cover it with a damp towel or plastic wrap and set it aside at room temperature to rise for 10 min. or until it has doubled in size.
2. Dice the onion and carrot in small pieces, little cubes work well.
3. Cover the bottom of the pan with a tablespoon of oil. Add the minced beef, mix until it becomes slightly brown. Add salt, cumin, onion and white pepper. Add carrots and mix until it becomes softer, then add about 3 tablespoons of water (this makes the filling moist and nice.) Add sugar and white cooked rice, mix.
4. Meanwhile, heat the oil for frying the Sambusa.
5. Prepare a tablespoon of flour in case of the dough sticks to the table. Halve the dough. Roll a piece into a thick, long strip. Cut it into smaller balls (each ball is slightly smaller than a walnut). Press each ball into a flat, round piece. Sprinkle flour over the table and little pieces. Use the rolling pin to roll out each piece (the edges are thinner than the center of the piece, so when you seal it, the edges will not become too thick)
6. To wrap: Place a tablespoon of filling on the dough. Fold it from the middle, let the edges stick to each other by firmly press the edges with your index finger and thumb. Pick the beginning of the edge, fold it over to make a triangle form, seal it. Pick the next section right next to the first one, fold it over and seal it. Continue to do this all the way around the edge of the empanada crust. See the pictures down below and the video here.
7. To fry the Samborsa: Heat the oil thoroughly in a deep pan over medium-high heat (the oil is hot when you see light smoke from the surface of the oil.
Another way to check this is by sticking wooden sticks in the oil. It bubbles hard, it’s too hot.) Turn off the fire and let the oil cool down. Approximately 2-3 min. Otherwise, the Sambusa will burn in the hot oil. (To check the right temperature for frying them: put in the wooden chopsticks again and if it has even, light and small bubbles, like this the oil is ready for frying.) Now turn on the smallest fire to keep the oil hot. Gently insert 3-4 empanadas into the pan. Fry evenly on each side for about 2min, a total 3-4min. until you get golden brown beautiful cute Sambusa! Repeat with the rest. Cover up the fried pieces with a lid so they don't become cold.
8. Serve: Hot/warm on a big plate. Everyone can use their own small plate, eat with hand or chopsticks (you can use a fork and knife.) Bon appétit!
TIPS
* Combine this recipe with this delicious salad.
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HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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