Arab
Appetizer
Chicken and Vegetable Sambousek
30 Min
Easy
1 g
For the dough:
420 g
Plain flour
1 tbsp
Sugar
1.5 tsp
salt
4 tbsp
Vegetable oil
1 tbsp
Dried yeast
4 tbsp
Water
0.75 cup
Water
1 g
For the stuffing:
2 tbsp
Vegetable oil
1 Small
Onions, finely chopped
250 g
Skinned chicken breast fillets
1 Medium
Zucchini, cut into cubes
1 Small
Green bell pepper, chopped
1 Small
Eggplant, peeled and diced
1 Medium
Tomatoes peeled and pureed
1 tbsp
Tomato Paste
2 cubes
MAGGI® Chicken Bouillon
0.25 tsp
Ground Black Pepper
0.5 tsp
Ground seven spices
.
Nutrition Value
Information per serving
Instruction
30 Minutes
Step 1
Roll the dough into round 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.
Step 2
Place the stuffed sambousek in a greased oven tray keeping around 1cm space between each piece from other and place them in a warm area for 30 mins or until stuffed sambousek dough rise up.
Step 3
Bake sambousek in a 250°C preheated oven for 13-15 mins or until it becomes golden brown in color. Remove from oven and serve immediately.
Step 4
Meanwhile heat the oil in saucepan and sauté onion for 2 mins then add minced chicken and stir until chicken is cooked then add the baby zucchini, capsicum and eggplant and stir over a medium heat for 5 mins or until vegetables are almost tender. Add the tomato, tomato paste and the crumbled MAGGI® Chicken Bouillon cubes. Stir and cook for 5 mins or until all vegetables are well cooked and liquid is almost steamed. Add pine seeds and spices. Stir and remove from heat.
Step 5
Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.
Step 6
Add the dissolved yeast and mix. Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with a kitchen cloth and set aside for 30 mins.
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