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Great Aunt Marcy's Aleppo Sambusek Dough (for cheese stuffing)


  • 2 sticks of butter
  • 2 cups white flour
  • 1 cup smeed (fine semolina flour)
  • ½ tsp salt
  • ¾ cup water


    • Mix flour, smeed and salt.
    • Cut butter into half-inch thick slices and add to flour.
    • Mix with your hands until the butter is in small pieces.
    • Add ¼ cup water and mix with your hands.
    • Add another ¼ cup water and mix; the flour should start coming together into a dough.
    • Add the rest of the water if necessary -- the dough should no longer stick to your hands.
    • The dough will be quite wet, but only add enough water to keep it from sticking to your hands.
    • You should see a milky streak in the dough -- this indicates the semolina is absorbing the water properly.
    • Keep working the dough in a bowl unitl it comes together into a ball.
    • Allow to rest for 15-20 minutes
    • Take a small scoopful -- a melon scoop is the right size -- form into a ball and dip into sesame seeds.
    • Flatten into an oval, seeds on the bottom, about ¼ inch thick and the size of your hand (if you have small hands).
    • Place a melon scoop sized ball of filling near one end, and fold the dough over to form a half-moon shape.
    • Holding sambusek in your left hand with the curved side facing you, use your right thumb to squeeze and fold the end into a spiral (lefties do this in reverse).
    • Bake on an ungreased sheet 20 minutes in a preheated 350° oven.
    • These freeze well before baking. Line a large freezer container with parchment paper or wax paper; arrange a single layer of sambusek (not touching); cover with more paper and repeat. After a day, when they are fully frozen, transfer to freezer bags in serving portions. Bake frozen sabusek in a pre-heated 400° oven for 20 minutes; do not defrost first.


    I. Traditional
      Mix together:
      • 8 oz. grated munster cheese
      • 1 egg

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