persane

Sambooseh

These crisp Persian sambooseh are folded with thin lavash around a warm potato, herb, and turmeric filling. They are especially beloved in southern Iran, often served hot with a sharp tamarind sauce.

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Ingrédients

• all-purpose flour1 1/2 cups
• warm water1/2 cup
• active dry yeast1 tsp
• sugar1 tsp
• ground lamb250 g
• yellow onion, finely chopped1 medium
• potato, peeled and diced small1 medium
• tomato paste1 tbsp
• parsley, finely chopped2 tbsp
• turmeric1 tsp
• ground cinnamon1/2 tsp
• salt1 tsp
• black pepper1/2 tsp
• vegetable oil, for fryingas needed

Préparation

1. Dissolve the yeast and sugar in the warm water and let it stand until foamy, about 10 minutes.
2. Mix the flour with 1/2 teaspoon of salt, then add the yeast mixture and knead into a smooth dough; cover and let it rest for 45 to 60 minutes.
3. While the dough rests, sauté the onion in a little oil until softened, then add the ground lamb and cook until no longer pink.
4. Stir in the potato, tomato paste, parsley, turmeric, cinnamon, remaining salt, and black pepper; cook briefly until the filling is combined and the potato is just tender. Let it cool.
5. Roll out the dough thinly and cut into circles, then place a spoonful of filling on each circle and fold into half-moons, sealing the edges היט tightly.
6. Heat vegetable oil over medium heat and fry the sambooseh in batches until golden brown on both sides, then drain on paper towels and serve hot.

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