KitchenCorner
Tony Kitous: Feasts from theMiddle East Pastries Stuffed with Feta&
Halloumi or Olives Samboussek
If you peeked inside some village homes, you’d find Lebanese mamas rustling up these little tasty parcels.
Makes 36–40 Ingredients
500gwhite flour, plus extra for rolling 20g sugar 1 tbsp salt 1 tbsp beaten egg plus 1 large egg, beaten, for brushing 1 tbsp vegetable oil 15g butter,melted and cooled a little 250mlwater For the cheese filling: 125g halloumi, grated 125g feta, crumbled ½tbsp nigella seeds, plus extra to garnish 3 spring onions, chopped 10gmint sprigs, leaves picked and chopped For theolive filling: 200g green olives and black Kalamata olives, stoned and chopped 10g thyme sprigs, leaves picked and chopped ½tbsp red pepper paste 1 garlic clove, chopped ½tsp black pepper sesame seeds or nigella seeds, to garnish
Method
1. Sift the flour into a large bowl and stir in the sugar and
salt.Make awell in themiddle and pour in the tablespoon of beaten egg, the oil, coolmelted butter andwater. Stir everything together tomake a rough dough, then transfer to a board and knead until smooth. Set aside. 2.Mix the cheese filling ingredients in one bowl, and the olive filling ingredients in another. 3. Roll out the dough on a lightly floured board until it’s about½cm
thick and use a 9cmcutter to stamp out rounds. If it’s easier, divide the dough into four pieces and roll out the pieces one at a time. 4.Take half the pastry rounds and spoon the cheese filling on to one half of each round. Then take the rest of the pastry rounds and spoon the olive filling on to
those.Close up the pastries, crimp the edges and brush themwith beaten egg. Sprinklewith either nigella or sesame seeds. Transfer to a baking sheet and bake for 15minutes until
golden.Brush themagainwith the eggwash half way through, if you think they need it.
Tony’sTip You don’t need any special equipment – if you don’t have a cutter, you can use a glass to cut out the dough rounds. Any combination of ingredients you fancy can go inside them– spiced lamb, cheese and herb, or spinach and herb. Just remember not to overfill themso the filling remains intact. I also love to dipmy samboussek in tahina or harissa.
34 SEPTEMBER /OCTOBER 2018 THECHELTONIAN
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