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Before you know it that person who would have run screaming at the word “sambousek” is reaching for another turnover, and chances are you will, too.
She also brought parsley from her garden for the sambousek, for which she also prepared the dough.
Today we made mana'eesh and cheese sambousek in the cafeteria's oven.
We dream about the sambousek-braided fritters stuffed with peas and potatoes-at Tanoreen, a delightful little restaurant that re-creates the West Bank in southeastern Brooklyn.
There was basic pita bread all right, but no sign of baked specialites like manakeesh pastry, or crispy fried sambousek.
Take a recipe for Middle Eastern sweet cream turnovers (sambousek ‘ashta), and translate it- swap the pastry dough for a buttermilk biscuit dough, instead of Arab-style cream use a bit of cream cheese, add a touch of honey, and make sure to keep the pistachios and rose water for that slightly (but not too!) foreign air.