Recipe - Chicken Sambuzeks

FILLING
2 Boned chicken breasts
2 tablespoon Oil
2 tablespoon Minced green onions
One fourth cup Finely chopped walnuts
1 teaspoon Cornstarch dissolved in:
2 teaspoon Water or chicken stock
One half teaspoon Salt
One fourth teaspoon Pepper

PASTRY
2 cup Flour
One half teaspoon Salt
One fourth cup Oil
One half (up to)
Three fourths cup Warm water
Oil for deep frying

From: Ruth Heiges heiges@post.tau.ac.il

Date: Tue, 20 Aug 1996 21:41:03 +0300 (IDT)
Sephardic Recipe for Fried Chicken Turnovers

Anyway, to the stated recipe from "Memoirs & Menus" by Georges Spunt.

Grind or chop the chicken breasts until they are finely minced.

Heat the oil in a skillet. Toss the onions in the oil until they are just
tender. Add the walnuts and fry 12 minutes. Remove the onions and walnuts
from the pan with a slotted spoon.

Fry the minced chicken in the oil remaining in the pan until meat loses its
pinkness. Add the cornstarch and seasonings and toss for 12 minutes. Then
remove from fire and add onions and walnuts.

Let cool; then drain off any excess liquid.

Sift flour with salt. Add oil and just enough warm water to make a paste
smooth enough to roll.

On a floured board, roll out pastry as thin as possible. Cut with 3inch
round cookie cutter. Fill with 1 teaspoon of chicken filling. Press edges
to make a crescent.

Heat about 3 inches of oil in a large skillet until the oil sizzles around
a cube of bread dropped into it. Fry turnovers lightly until golden. Serve
at once.

In larger sizes these make an excellent first or luncheon course. In the
3inch size, they are ideal hors d'oeuvres, although my IraquiJewish
friends served these at tea.

JEWISHFOOD digest V96 #004

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.