INGREDIENTS
- Stuffed:
- – 1/2 kg contemporary, very DRY ricotta
- – 150 g grated cheese
- – 100 g grated Pategras sort cheese
- – Bread of 1 or 2 white or lactal pancitos
- – Salt and pepper
- – 1 or 2 eggs
- Time:
- – Roughly 1 kg of 0000 flour – the quantity is by eye
- – 3 coffee-sized cups of impartial oil
- – 2 silence of the water pipe
- – 1 tbsp of wealthy grated cheese
- – 1 egg to brush
- – White sesame seeds
Within the Center East, there are sambousek with two conventional fillings; some with meat, that are referred to as sambousek bel lahmeh, and others with cheese, the sambousek bel jibneh.
PROCEDURE:
Stuffed:
1. Course of the ricotta with the bread crumbs.
2. It’s also possible to combine or crumble it with a fork or masher.
3. Add the opposite cheeses and one or two eggs, relying on the dimensions and humidity of the ricotta.
4. Season with salt and pepper.
Time:
1. Place the oil, scorching water (from the faucet), salt, pepper and grated cheese in one other bowl.
2. Combine properly and add flour little by little till you get a dough that comes away from the partitions of the bowl. Somewhat arduous, with out kneading.
Armed:
1. Take small parts the dimensions of a walnut (with shell!).
2. Stretch with a stick.
3. Place filling within the heart. Shut by wrapping the filling. Press along with your fingers round it.
4. Lower the espresso cup right into a semi-circular form. Pasta cutter works properly too. Organize on a clear plate.
5. Paint with calmly crushed egg.
6. Sprinkle uncooked sesame.
7. Bake over average warmth till they flip golden brown.
8. As soon as cooked, maintain out of the fridge for as much as 48 hours.
