Hummus Sambousek by Kramazin

Traditional Iraqi chickpea-filled sambousek

preptime12 hrs (soaking) + 1 hr (prep)
cooktime5 hrs (hummus) + 20 min (frying)
servings4-60 sambousek
Ingredients

Ingredients:

filling

  • 400g dried chickpeas, soaked overnight (12 hrs)

  • 1 cup reserved chickpea cooking water

  • 8 medium onions, finely chopped

  • 2 tsp ground cumin

  • 1 tsp salt

  • 0.75 tsp finely ground black pepper

  • 1 tbsp salt (for cooking water)

dough

  • 1 kg flour

  • 0.75 cup oil

  • 2.5 cups reserved chickpea cooking water

  • 1 tsp salt

Preparation

Preparation:

filling

  1. Boil chickpeas in water, skimming off foam as it rises

  2. Once softened, add 1 tbsp salt, and cook until very tender, approximately 5 hrs

  3. Drain chickpeas, reserving cooking water

  4. Mash chickpeas, leaving some coarse texture; add cooking water as needed for a moist consistency

  5. Sauté onions until golden

  6. Combine mashed chickpeas, sautéed onions, cumin, salt, and pepper, mixing gently

  7. Form the filling into small balls (2 cm in diameter) and set aside

dough

  1. In a mixer with a dough hook, combine flour, oil, salt, and reserved chickpea water until sticky and smooth

sambousek

  1. Roll out small dough circles, place a filling ball in each, and fold to form sambousek

  2. Heat oil for deep frying and fry each sambousek until golden on both sides

Notes

Notes:

  • Also known as "Sambousek Batawa," this dish is a traditional Iraqi specialty

  • To test oil temperature, drop a small piece of dough in; it should sizzle without browning too quickly

Gyoza

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