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Sambousek bel Loz

Ingredients

Preparation

  1. Step 1

    These Syrian pastries are prepared with the dough given under savory sambousek bi gebna on page 135, using a little sugar instead of salt, and a filling of 2 cups ground almonds mixed with 3/4–1 cup superfine sugar and 2 tablespoons orange-blossom water.

    Step 2

    Take walnut-sized lumps of dough, roll each into a little ball and flatten as thinly as possible between the palms of your hands, then pull it further into a round of about 4 inches in diameter. Put a heaping tablespoon of filling in the center of each. Fold in half, making a halfmoon shape, then pinch and fold the edges firmly in a sort of festoon.

    Step 3

    Deep-fry the pastries in hot oil until golden brown, and drain on paper towels. Or, better still, paint their tops with lightly beaten egg yolk and bake in a preheated 350°F oven for 1/2 hour, until golden.

    Step 4

    Iraqis flavor the filling with 1 teaspoon ground cardamom.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsPastriesMiddle EasternAlmondNutFryCookbooks
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