Sambusac

Sambusac, also known as simbusak or samboussa, is a small fried or baked pasty, which may be either half-moon shaped or triangular. They are popular throughout much of the Middle East, Northern Africa and Eastern Africa. The origin of the name is uncertain. The "-ak" ending is characteristically Middle Persian, but medieval Arabic recipe books sometimes spell it "sambusaj".

It is often prepared by folding a thin circular piece of dough over the filling, either in half to form a semicircle or at three edges to form a triangular shape. The resulting pastry is shallow fried on both sides or baked.

Traditional fillings are:

1. chickpeas (garbanzo beans), onions and peppers;
2. minced meat and onions;
3. cheese (usually feta or halloumi).

Occasionally one comes across fish fillings, and there are of course many vegetarian options, including one with potatoes found in the specialty aisles of large grocery stores such as Safeway and Loblaws in North America.

The Jewish and Israeli version of sambusac is usually filled with feta cheese or chickpeas, and topped with sesame seeds.

Similar dishes in other cuisines

In Spain, Portugal, and everywhere their empires touched, the sambusak is known as an empanada (Portuguese empada). These Iberian fried pastries originate from the Moors who occupied Spain for 800 years, themselves having received this cuisine from traditional Middle Eastern fare, and North African cuisine. Unlike the sambusak, the empanada is usually deep fried. Another similar dish is the Indian and Pakistani samosa.

See also

• Panzarotti
• Empanada
• Pasty
• Cuisine of the Sephardic Jews
• Palestinian cuisine
• Samosa

External links

• Traditional Sambusac Recipe and Video Tutorial