Tahini Sambusac

Tahini Sambusac. image: Essy Roz

Tahini Sambusac. image: Essy Roz

Most of the recipes I create are born out of my dreams.
I dream about them and immediately get up and start planning them.
First on a piece of paper,
Starting with the right ingredients to build the texture and flavor,
Then I move on to the preparation technique,
Sketches the way the bite is going to look,
And from there to the kitchen for experiments.

This is a recipe that has been in my head for several months,
It has undergone several developments and has reached perfection.

And when I say it’s a perfect recipe –
It’s perfect in every form and way that you meet it.

As with all my recipes there is a huge thought about the correct connection of ingredients,
And so the writing of the recipe was done with deep thought,
On its nutritional values and of course on the eating experience.
On its preparation technique that has become simple and easy.
And of course about the final product for which we have gathered here,
Because it’s one of the most exciting bites you’ll meet.

And now after this introduction let’s talk for a moment about what you will meet here:
An uncompromising sambusac,
One that will make every moment happy and pure,
It’s a divine bite,
Who meets each and every one with a huge surprise.

The texture that blends with the accurate taste,
The filling,
Its beauty,
The excitement of the first bite,
The great infatuation with the following bites,
The longing for this bite,
The dreams about it,
Its preparation,
It’s all one huge experience full of happiness,
Great excitement and lots of anticipation.

Because all in all this is a wonderful brilliancy,
Which is all based on this amazing dough that was developed in my kitchen almost four years ago.

My tahini sambusac,
It’s the brother of My Tahini Pizza ,
And if you have already encountered this recipe you probably know that it is one and only.
It opens up deep information in the world of food,
It’s a combination of cooking and baking techniques with knowledge of the ingredients and their nature.

So let’s take a look at a life-changing recipe,
A recipe that transforms every perception you have, and one that’s exciting at every stage of it.

I’m sure after this news we’ll meet sparkles of this recipe online,
Because there is huge news in my mouth that will inspire many people.

But always remember where it all started and where you met it first,
How much knowledge and attention there are in every recipe you encounter here,
And how everything is done from the heart 🙂

Delicious and happy days of fulfillment to us all 🙂

Tahini Sambusac. image: Essy Roz

Tahini Sambusac. image: Essy Roz

Tahini Sambusac. image: Essy Roz

Tahini Sambusac

Ingredients: suitable for 4 units 

For the sambusac dough:

• 4 eggs
• ½ cup tahini
• 1 cup olive oil
• 1 cup maple syrup
• Pinch of salt
• 1 teaspoon baking powder
• sesame

For the Sauce:

• 100g tomato paste (About 4 tablespoons)
• 4 tablespoons milk non-dairy / regular / water
• ¼ teaspoon salt
• ¼ teaspoon garlic powder (Not a must)
• ½ teaspoon dried / fresh oregano (Not a must)

I recommend making the sauce by yourselves and not using a store-bought sauce, a store-bought sauce may moisten the dough too much.

Options for add-ins: yellow cheese / grated mozzarella, green / black olives, onions, tuna, sun-dried tomatoes, harissa, pesto, corn and more. I do not recommend using wet add-ins or a liquid sauce like fresh tomato or tomato that isn’t a paste, as they may moistern the dough.

It is important to read all steps of preparation from beginning to end before you start making the dish

Steps:

1. Preheat the oven to 350°F (175°C) on turbo mode.
2. Take the bottom part of a springform pan 10.2” (26cm) diameter, or can also use 9.4” (24cm) or 11” (28cm), place the bottom of the springform pan on a standard baking pan lined with parchment paper and put another parchment paper on top top (Have a sneak peek at the pictures below).
3. We will start with making the dough: in a bowl put all of the sauce ingredients, tomato paste, milk, salt, garlic powder and oregano and mix well until forming a thick and smooth sauce.
4. Arrange the grated cheese and all the add-ins we chose in saucers and put them aside until it’s time to make the sambusac.
5. Move on to making the dough mixture: put all the mixture ingredients in the blender, the eggs, tahini, olive oil, maple syrup, salt and baking powder and grind well until forming a fluffy and uniform mixture. I recommend grinding the mixture in the blender, the mixture will turn out more fluffy and uniform this way, if you don’t have a blender mix very well using a bowl and a beater.
6. Oil teh top parchment paper that is on top of the springform bottom and using a soup scooper or straight out of the blender pour the mixture on the parchment paper and smear it evenly on the entire pan. Sprinkle a layer of sesame and put in the oven for initial baking of 5-7 minutes. Keep ¼ cup of mixture aside for making the sambusac.
7. Take out of the oven and continue to bake the rest of the mixture until creating four circles of baked dough.
8. Begin with making the sambusac: flip the dough that came out of the oven on a plate and remove the parchment paper.
9. Spread in the center of the dough the tomato sauce we made and add the cheese and add-ins that we chose.
10. Spread on the brim of the baked dough a little of the dough mixture that we kept aside and fold the dough three times inwards in a triangular shape (Have a sneak peek at the picture).
11.      Place our sambuscs on the baking pan, spray them with a little olive oil and put in the oven for a second baking of 8-10 minutes until they are slightly browned, and beautiful.

cut fresh vegetables, serve at the center of the table and eat with pleasure 🙂

A little extra from me:

• Can be kept in a sealed container in the fridge for up to 3 days. I recommend heating in the oven or in a panini press (Can also use a pan with a lid).
• If you do not have a springform bottom part, you can put the dough mixture in the oven when it’s smeared on the baking paper in the shape of a square for the initial baking, and after this bake, cut a circle out of the dough.
• Tahini can be substituted for almond butter for those who don’t like the taste of tahini as much.
• The sambusac can be made without the maple syrup, but I do recommend using it.
• In my sambusak I added pitted black olives and grated yellow cheese.

The bottom of a spring pattern. image: Essy Roz

Place baking paper and olive oil over the bottom of the spring pattern. image: Essy Roz

Transfer an even amount of the Sambusk batter to the bottom of the mold. image: Essy Roz

Sambusk batter before flattening at the bottom of the mold. image: Essy Roz

Flattening the Sambusk batter on the bottom of the mold. image: Essy Roz

Sprinkle sesame seeds over the Sambusk batter. image: Essy Roz

The Sambusk after the initial baking. image: Essy Roz

Turn the Sambusk dough onto a plate. image: Essy Roz

Remove the baking paper from the Sambusk dough and start adding the toppings. image: Essy Roz

Sambusk sauce is ready. image: Essy Roz

Put our sauce in the center. image: Essy Roz

Add the cheese. image: Essy Roz

We will add toppings and spread the batter we kept aside on the edges. image: Essy Roz

First side folding of the Sambosk. image: Essy Roz

Second side folding of the Sambosk. image: Essy Roz

Folding the third and last side of the Sambosk. image: Essy Roz

Spray a little olive oil over the samosa before the second baking. image: Essy Roz

The Sambusk before the second baking. image: Essy Roz

The Sambusk after the second baking. image: Essy Roz

Wink a circle from the dough after the second baking (if there is no bottom for a springform pan). image: Essy Roz

Tahini Sambusac. image: Essy Roz

Tahini Sambusac. image: Essy Roz

Tahini Sambusac. image: Essy Roz