Chickpeas, 500-750 g
Onion, 8 large units
Canola oil, 7-8 tablespoons
Salt, 1½ flat tablespoons
Black pepper, 1 flat tablespoon
Cumin, 2½ heaping teaspoons
Chickpeas' cooking water, about 1/4 cups
White flour, 1 kg
Dry yeast, 3 tablespoons
Salt, 1/2 flat teaspoon
Canola oil, 1/2 cup
Water, 2 cups
The oil for frying
Canola oil, 1 cup
1. Soak the chickpeas in a pot with water for at least 12 hours (the water should always cover the chickpeas - if necessary, add water).
2. Boil the chickpeas for about an hour until they soften (check while cooking), strain and grind/coarsely chop (do not throw away the cooking water).
3. Peel the onion, chop and fry in oil until golden.
4. Add the ground chickpeas, salt, black pepper and cumin to the onion, continue to fry for another 5 minutes, mix well and set aside. At this point check if the chickpea mixture is too dry. If so, then you should add a little of the chickpeas' cooking water.
The dough shell and preparation of the sambusak:
1. Put the flour, yeast (you can use fresh yeast - melt them before with about 5-6 tablespoons of water and half a teaspoon of sugar) and the salt, and mix.
2. Add the oil and the lukewarm water (add the water gradually - not sure you will need the whole amount so pay attention as needed), combine into a uniform dough and rise for about an hour (if the dough is too hard you can add more lukewarm water).
3. Flatten the dough on a floured surface, make circles about 8 cm in diameter, fill with about a tablespoon of the filling, fold in half and tighten well.
4. Heat the oil in a pan (see more information) and fry the sambusak on both sides.
5. Serve hot original Iraqi hummus sambusak!
6. Bon appetite (:
Total time: 1-2 days
The spices in the recipe are according to personal taste. The amount of oil in the recipe is an estimated amount absorbed by the sambusaks after frying. A larger amount of oil is needed (2-3 cups as needed).