CRISPY Sambousek with three delicious fillings

[@MiddleEats]

I've been thinking of trying some wacky flavours in the Sambousek like buffalo chicken, satay and pepperoni pizza, what do you think will taste good? Let me know what other Ramadan specialties you want to see and I'll see if I can get them in the schedule. If you want to help us make more videos like this, then consider supporting us on patreon. You can get your name in the videos and see some behind the scenes of the videos. www.patreon.com/MiddleEats

[@ashleya3236]

Pizza or lasagna would probably work well. It's also good in manjuu and bao; I used to buy "pizzaman" at Japanese convenience stores.

[@MiddleEats]

Yes. Pepperoni, some pizza sauce, mozzarella and those cheap bad olives. It would be super delicious!

[@andrewwinson5866]

I mean, it’s not much of an exaggeration to say ANYTHING can work in them. I’ve mainly gone with Indian inspired fillings (i.e.samosas) the couple times I’ve experimented at home, but I will definitely use this as a jumping off point for exploring Middle Eastern flavors!

[@MiddleEats]

Indeed. A chicken shawarma one would be possible with toum and chilli. I've got to give it a try.

[@Carloshache]

I had some great Portugese chamcusas once. With chicken, piri piri sauce, curry powder and mint! The best ones ever!

[@BFGUITAR]

I really like your recipes! Your commitment to authenticity is commendable. I am Jewish with Iraqi background and learned some recipes from my grandmother and learned how involved this food truly is. Ever thought about highlighting some historically Jewish-Arab food? There is a very specific kibbeh (or kubeh) recipe from the Jewish community of Baghdad. It's completely different from the fried kibbeh and was the kibbeh I grew up with!

[@MiddleEats]

Thank you, I always do my best to be as true to the recipes as I can. I want people to get a real taste of Middle Eastern cuisine, even if they can't go there. I'd love to cover some minority foods, I think it's just a challenge to find the recipes. Maybe I'll look into this after Ramadan, since that is this month's theme. I'll look into the Kibbeh, is this the yellow one with s rice coating?

[@BFGUITAR]

@@MiddleEats You're welcome! I think having some weekday recipes would help to spread the gospel of delicious middle Eastern food. Authentic recipes take a lot of time, but some quick recipes can make this style more approachable. Maybe you can rework some of your posted recipes as a "weekday version"? Yes one version is yellow kibbeh with the rice! But the other is with beets (called red kibbeh, of course). I can look into my grandmother's recipe if you're interested. There is also a type of pickling that is used for veggies, but I don't know if the blend is uniquely Jewish-Baghdadi or Iraqi in general. Ever try sabic? Probably my favourite Israeli street food. It hasn't yet become popular elsewhere and is pretty easy to make. It also has an interesting history.

[@MiddleEats]

Absolutely. I just need to figure out which ones to do. I've been thinking of a 30 minute chicken and rice meal. Any other dishes you want to see in particular?

[@BFGUITAR]

@@MiddleEats Rice+chicken is a must, but something also for the vegetarians/vegans out there! I would love to see your version of Mujadara. The rice+onion mix is probably the comfiest combo ever and I still don't know how to make a good Mujadara, let alone one in a short(ish) amount of time.

[@MiddleEats]

Ok definitely. We did aubergine fatteh a while back, that was a good 30 minute meal too.

[@ammsa7]

I don't usually comment but you're videos are so good. Content-wise and especially editing-wise. It must take a lot of time to make these videos! Subscribed. Keep going.

[@MiddleEats]

Thank you Mustafa, and you are right it does take a long time. It's a passion of mine to show people the wonders of middle Eastern cooking, so it's worth every minute. Thank you for subscribing and watching, hope you try the recipes and enjoy them.

[@HeavenAndHope]

❤I agree

[@HeavenAndHope]

@@MiddleEats What an amazing chef you are and what an amazing food from your culture! Scrumptious!❤🤤

[@MemeSalih84311]

How have i not come across your videos ?! Incredible videos ! I’ve learned so much thank you

[@MiddleEats]

Thanks, hope you like the recipes!

[@deetlebee]

One of my all-time favorite sandwiches is pastrami and provolone, so that first filling looks right up my alley. Can't wait to try this recipe out!

[@deetlebee]

I definitely felt like a capital A American that my first thought when you mentioned what flavors we'd try that I thought of Pepperoni and Mozzarella. 😂

[@MiddleEats]

Oh that pastrami and provolone sounds so good. I could imagine doing some super tiny diced rib eye with cheese and onions. The pepperoni and mozzarella is just a classic combo.

[@Marymina6754]

Another masterpiece . Greetings from Dallas Texas

[@MiddleEats]

Thanks Michael, glad you enjoyed it!

[@ashleya3236]

Goodness, I'm tempted to make the chickpea filling just to eat if straight. Thanks for another amazing video!

[@MiddleEats]

Ah it's so good, it was modelled after the chickpeas we made for the koshsri but with some added veg. They're honestly so delicious and well spiced. We do a similar thing in Egypt with lupin beans (flat chickpeas), which is a street food that is served with the broth. So good in the winter.

[@nicholashellmann4755]

You should reach out to importers to partner with them. Then you could put their links in your videos to ingredients that are tricky to find. Great video!

[@joejasat]

"Hi, I've eaten 1000 sambousek" Yeah that was the perfect intro I reckon

[@BenberOdred]

Wow, I've never seen that much sumac used at once. Sounds delicious. As always, thanks for sharing, Obi!

[@MiddleEats]

Haha yeah musakhan is a dish that's used to test two things. 1 the quality of the olive oil, 2 the quality of the sumac. Both of them are used in large amounts. Check out the original video, there's even more oil and sumac there.

[@amarrasheed5964]

I literally love this man...the way he cooks is so accurate and so professional and so detailic...I love you big boy!!!

[@Anesthesia069]

I love these recipes which span many cultures. I assume these are the same family as Indian samosa, Uzbek samsa or Iranian sanbuseh.

[@MiddleEats]

Yes indeed, I've read a little into the history but it seems inconclusive.

[@Enne-]

The Gulf cuisine is heavily influenced by Indian cuisine, so ours are almost identical to the Indian ones.

[@NafaratMiyaMiya]

Love the Musakhan version! very nice and just in time

[@MiddleEats]

Thank you! I think they go great on the dinner table, their tang really sets them apart from anything else.

[@MrBrutus1786]

My friend I love your videos. I recently found your channel when I was told to go on a Mediterranean diet by my Dr. and I’ve expanded to Middle Eastern food as well as there isn’t a lot of difference in a lot of the spices and veggies used in the authentic recipes

[@Camille_Boomer77000]

I am loving all the flavors that are completely new to me. This is super exciting and mouth watering. Thanks KZbin for recommending this channel. 👏 Hello from Canada!

[@MiddleEats]

Thank you! I hope you learn about many delicious dishes and you enjoy them!

[@amarrasheed5964]

you are extremely nice to watch and you reflect so much positivity.......Allah Bless YOU!!!

[@ranieranie7615]

Nice shapes with new filling ideas God bless you

[@MiddleEats]

Thank you, hope you try them out!

[@changeusername56]

thank you for sharing. the sambousek look amazing, the dough looks delicious i cannot wait to try it. I absolutely love your videos I just wish I came across your videos earlier. you are an amazing chef.

[@ssp242]

It's funny because I use kashkaval as a substitute when I make NYC style pizzas as finding low moisture full fat unshredded mozzarella in London is hard! I'm a savory guy, but one of the obvious filling choices is going to be desert based (Nutella or banoffee or berries & cream etc)

[@TuckerSP2011]

I recently found your videos, they are so enjoyable to watch. I think I would like to try the chickpea sambousek. That filling looks so flavorful.

[@MiddleEats]

Thanks Tucker, it really is. Glad to have you here and can't wait to hear how things turn out.

[@CarlosMendez-uo5xm]

These look great!!! Thanks for another awesome recipie!

[@MiddleEats]

Cheers Carlos, I'm sure you'll like them.

[@emadelsahhar1988]

Perfect, I liked the different ways you used in shaping it

[@MiddleEats]

Thank you, yes the different shapes are good to know the different flavours.

[@hussamkamel4001]

The Sambousa's look perfect!! The crunch and crispiness are perfect in each video!! I am looking forward to the katayef video for ramadan! Are you planning to do that anytime soon ?

[@MiddleEats]

Thank you Hussam! The qatayef will be out next week! They turned out amazing.

[@MoonlightDawnMoolightDawn]

Looks so great. I'm a recent subscriber and have been binge watching your show - I'm quite enjoying it.

[@sullyprudhomme]

Our family baked the cheese ones (dough had yeast in it) but fried the chickpea and chicken ones. Flavors varied but always a favorite.

[@holmgaard7]

Great recipe, Obi. Thanks!

[@MiddleEats]

Thanks, hope you try it out!

[@FAI5D]

I was waiting for this episode, thanks!

[@MiddleEats]

Thank you, hope it was worth the wait.

[@Carloshache]

You need to do some Middle Eastern historic recipes! Sambusak goes way back... Originating in Persia (they are not that common in Iranian cuisine anymore though). they can be found in several Medieval cookbooks. They might actually be the origin of raviolis, considering the amount of Persian-Arabic influence in Medieval Italian cuisine, and they predate raviolis a couple hundred years. Sambusaks were most often used as a garnish or floating about in stews or soups back then. Here it "Sanbusak" is in "An Anonymous Andalusian cookbook" from 13th century islamic Andalusia (you can find a recipe that is close to falafel in that book too). Sounds pretty good except maybe the use of rue, a very bitter herb. Preparation of Sanbûsak (Stuffed Dumplings): Take meat of the innards or any meat you wish and pound fine, and pick out its tendons, and put cut-up fat with it, about a third the amount of the meat, and throw upon all many spices, and increase the pepper, onion juice, cilantro, rue and salt, and mix well, and throw in oil and a little water until wrinkled. Take semolina and knead well with clarified butter and a little pepper, and take an amount of the dough the size of a walnut, and roll it out as large as half a hand-span, and take a piece of stuffing as large as a walnut and put it in the middle of the dough, and wrap up the edges over it, and fry it in fresh oil, and dispose of it as you wish, God willing.

[@MiddleEats]

I'm actually hoping to do a series on historical foods and how they have transformed into what we know today, but at the moment it's a bit out of my reach. working historical facts into videos is a bit difficult for me, I'm still learning how to do good story telling. I will for sure do the Sambousek story sometime in the future!

[@Carloshache]

That's an excellent project. I'm a journalist and food historian, ask me if you need help with history, facts or recipes! There's a lot of historical connections between European and Middle eastern food. I'm not a middle easterner but speak a little Arabic and have travelled to the middle east and I live in Malmö, Sweden, and grew up with excellent middle eastern food- You can have all kinds here. Like a small Iraqi bakery selling homemade eggs and tomato Makhlama with freshly baked bread, excellent pickles and olives. Or the perfect authentic Syrian mezza.. You can also find any ME ingredient or food product.

[@MiddleEats]

Thanks, I'll definitely get in touch if I have questions. Indeed, even the kaldolmar is Turkish in origin.

[@Carloshache]

@@MiddleEats Haha you know it! Ever been to Sweden? Middle eastern influence on world food is really HUGE. The whole world is drinking coffee and eating sugar.

[@MiddleEats]

No, I haven't had the pleasure yet. Maybe some day I'll go. Indeed!

[@laylak4390]

Hello, can I bake instead of fry? 🙏🏼 thanks

[@rowanhiggins3376]

Love this channel just found it! I was actually u tubing Kurdish recipes having discovered a great Kurdish restaurant near me and loving the food and wanting to know how to cook some dishes. This channel popped up and it's great....you explain things really well thanks. Ps I am now on a hunt for a dumpling press....sucker for a new kitchen gadget lol 😊

[@fighttheevilrobots3417]

I bet currants would taste amazing in the chickpea one!

[@MiddleEats]

Oh that's a great idea! I should have tried that out for a sweet and savory mix.

[@elsalisa146]

Hi Obie, do you have a video for the traditional sambousek. Also I’m interested in Persian starter dishes. Thank you.

[@MiddleEats]

Do you mean the triangle ones or which ones? If so I don't really like the triangle ones, I feel the dough has no flavour. I have the cheese, meat and spinach filling in my sambousek video from 1 year back.

[@Kokeshiflower]

Hello, do you have a recipe how to make a Shamburak dough? The Kurdish bread with fillings inside.

[@victoriachudinov9580]

OMG, these actually go a couple hundred years ago, just yesterday I was shopping to put together a variation from the Scents and Flavours 14th century cookbook

[@MiddleEats]

I'd love to hear more about the history you found!

[@victoriachudinov9580]

@@MiddleEats There are several medieval Middle Eastern cookbooks, that are really interesting, and I strongly recommend. There is "Scents and Flavours" - from 14th century Syria. Ive already tried some of the cashew chicken and eggplant dishes and they are amazing. There is the so called Baghdad cookery book, that is a little shorter, but also has sambousak recipes. There is also the persian cookbook The Manual (Kar-name) form 1521. All are available in english translations and I got them from book depository. A lot of the recipes seems to be familiar and similar to modern Middle Eastern cuisines, with similar spices and ingredients, although there are some really interesting and original recipes too. As far as the specific dish, I made a simple one from the persian cookbook, with a filling consisting of fried diced meat, onions, sumac juice , corriander, cumin and warm spices. In the persian one there is a really interesting sweet one too with a filling of crushed almonds, pistachios, sugar and mastic. And once you cook that one you smear on top some water with safran or amarant dissolved in it, I think mostly for color.

[@MiddleEats]

I've got the Baghdad cook book, but I'll have to look up the other ones. It would be really cool to recreate the recipes, and see how they turn out, that Persian one sounds great!

[@nanasyrian3616]

This is a Syrian ayoobid period cookbook😃😄🌷

[@garlock007]

Going to try these more traditional fillings for the first time I make this. But everything in my body is telling me to make ADVANCED PIZZA ROLLS.

[@ghiiirocker1]

Obi I'd love it if you'd give us a video on Knafeh!

[@MiddleEats]

Hello, I'm planning on doing cheese knafeh in the coming weeks

[@fazilapatel2499]

This was a lovely video with a twist on the fillings. I have a question, is there a difference between samboosa vs samboosek?

[@MiddleEats]

Thank you! They're just different names for the same food, every year there is an argument on whether samboosa or sambousek is correct. As far as I can tell sambousek is the more common term.

[@fazilapatel2499]

@@MiddleEats thank you for the explanation :)

[@porothashawarma2339]

The OG is the Samosa afterall .

[@palomasofiaalcalde382]

Idk why but the sambousek remind me to my abuela's fried empanadas, they were daaaaaat crispy. I'll be trying this recipe asap 🙆🙆🙆🙆

[@nanasyrian3616]

I think Syrian vegan dish "Harrak isbao"حراق اصبعه And Egyptian mango kunafe are great recipe ideas😁for the next video

[@MiddleEats]

Thanks for the suggestion. I definitely want to do both, I'll probably include Harrak Isbao on a quick dinner series that I'll start after Ramadan. Mango Kunefe will be in the summer during Mango season. We've got a load of videos coming out over the next few weeks for Ramadan.

[@leighDrusllalyle2304]

I love the ASMR in this video! The meat filling with cheese is my favourite of the three as I am not a fan of chickpeas 😔 and sadly this seems to be a key ingredient to most ME cooking but we can go round this, right?

[@catafalquon4212]

I made the chickpea version. They were delicious and I plan on making that filling again as something to serve over rice. Thanks for including a vegetarian option!

[@MrNeosantana]

Middle Eastern food is full of vegetarian options, so I think you should go deeper

[@QuantumPolagnus]

I wonder if you could use eggroll wrappers for those, or if the taste is completely different? The final product looks about the same dry, crunchy texture of a freshly cooked eggroll, to me.

[@MiddleEats]

Yes you can! A lot of people get the premade wrappers or they even sell sheets of sambusa pastry and you can make it from that. This is more of a from scratch recipe.

[@matthijsvanemous7046]

sambousek is life

[@meow-vk7uq]

Omg these are my favorite

[@MiddleEats]

Nice, hope you try them out.

[@randomness8819]

You should do a basterma vid!!!!!

[@MiddleEats]

I'd love to, but I don't really have anywhere to hang meat for a couple months to cure at the moment.

[@cristianiulian5149]

Hello, I follow your posts with interest. I tried to make your own recipes, some of them I succeeded in others I didn't succeed in others not (like this one) because I can't find the ingredients. What are Mastic Pieces?

[@MiddleEats]

It is a resin from trees. Leave it out if you can't find it

[@cherylharris8539]

Where can I find mastic? 😊

[@treizeheures]

love this! judging from the name, i guess samosa and sambousek must have some common ancestry. i'm sadly on a diet so i'll have to save these for a special occasion.

[@MiddleEats]

They do indeed. I believe they came from the persian sanbusaj. Well they definitely are great for special occasions.

[@jessica_gerbil]

i thought those were totinos pizza rolls, and now i know where they got the idea!

[@AngryAyrab]

Yum.

[@nanasyrian3616]

Syrian string cheese with herbs is the best🤤

[@MiddleEats]

Ooh I have to try that! We did last year Akkawi with nigella seeds.

[@nasrallahjihane3697]

يا اخي جوعتني

[@001REQ]

what does mastic add to the dish?

[@MiddleEats]

It just adds a delicate flavour to the stock. You probably wouldn't notice if it's left out though.

[@tammam8776]

I ❤🐔 sambousek!

[@MiddleEats]

Yeah the musakhan ones are great! But I've been thinking more and more about chicken shawarma ones now.

[@nairobilab2654]

i have to subsrcibe to this channel for sure

[@Iluvrocket]

You can’t fool me, those are Totino’s pizza rolls

[@sorayaarafaat5918]

🤤🤤🤤

[@indrajeetkamat6138]

Samosa.

[@AngryAyrab]

I think we can all forgive you for not using a non-vegan dough. 😂

[@MiddleEats]

Haha yeah. I units wasn't going to make dough again, but then decided to when I found how puffy this one was.

[@denisvishanski9055]

Kashkaval is Bulgarian

[@MiddleEats]

It's also eaten a lot in Turkey.

[@andrewwinson5866]

Like a lot of dishes / ingredients in former Ottoman domains, the provenance is often complicated, depends HIGHLY on who you ask, and is bound up in a lot of national pride and old resentments. E.g. Just try asking a Greek person about Turkish coffee. Odds are, they will “correct” you in very short order. 😅

[@cyberpass]

square sambusek?

[@MrCheesegrabber]

It’s samosa with Middle Eastern flavour

[@yaqubebased1961]

They all originate from Iran. Sanbusag was its original name, and it was baked and not fried. Samosa, Sanbuseh, sambousek etc. are all derived from it.

[@namingisdifficult408]

Hello

[@MiddleEats]

Hi

[@jessost1788]

Kashkaval is bulgarian

[@eduardochavacano]

Traditionally this dough is vegan???