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How To make Sambusak (Sephardic Stuffed Pastries)
2 tb Active dry yeast (2
-packages) 2 c Lukewarm water, divided
1 pn Of sugar
1 ts Salt
1/2 lb Pareve (without meat or milk
-products) margarine 2 lb Sifted all-purpose flour
-(about 8 cups) 1 tb Ground anise
Vegetable oil for frying Meat Filling (recipe -follows) Directions: Procedure: Dissolve the yeast in about cup warm water with a pinch of sugar. Add salt, remaining water, margarine and some of the flour. Gradually add the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or sticky, add more flour. Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour). Punch down, knead again and let rise again until doubled.
Take a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board until it flattens into a circle. Place 1 tablespoon of filling in the center. Fold over and pinch into a half- moon shape. Heat oil to 375 degrees. Deep-fry until golden. Drain and serve. Meat Filling 1 tablespoon vegetable oil 1 bunch scallions, diced 1 pound very lean
ground meat Dash of garlic powder, ginger, turmeric 1 teaspoon cinnamon Salt to taste Procedure: Heat oil, add scallions, meat, spices. Keep turning meat as it browns. When cooked, turn up the heat so all the water evaporates. Cool.
How To make Sambusak (Sephardic Stuffed Pastries)'s Videos
Muerras de carne picada caseras Casher (burekas). בורקס בשר תחון ביתי כשר
Muerras de carne picada caseras Casher (burekas) !בורקס בשר תחון ביתי כשר
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Israeli Bourekas
Today is a special shout out day! Today's shout is for Sergio and Rhoda In Israel. Sergio and Rhoda In Israel share their evangelistic message while travelling through Israel. Whether they are touring the the cursed city of Chorazin or visiting a Farmer's Market in Nazareth you will feel as if you are there with them! Today I will be making the Israeli pastry called Bourekas. I hope I can do it justice. Thank you for joining me today as I highlight Sergio and Rhoda In Israel.
SERGIO AND RHODA IN ISRAEL:
Cheese Bourekas
Cheese Bourekas are popular bake pastry in Sephardic Jewish cuisine and Israeli.
#VergieGonzales#CheeseBourekas
mandarin orange cake #sephardicflavors #citrus Mouth-Watering Jewish Recipes You should Try
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Burekas
Las burekas son típicas de Turquía, pero también se comen en muchos otros países del Mediterráneo. Es una receta antiquísima con infinidad de variantes: cuando la pruebes te darás cuenta de por qué. Es tan buena que te dan ganas de probarla con cada uno de los rellenos posibles.
En nuestro blog te contamos más trucos para que te queden perfectas:
Ingredientes:
1 paquete de masa filo o brick (200 gr aprox)
Aceite de oliva o mantequilla derretida para pincelar
Semillas de sésamo crudas
Relleno:
2 cucharadas aceite de oliva
1 cebolla
2 dientes de ajo
500 gr carne molida de ternera
Comino, nuez moscada molida, canela y azafrán al gusto
Sal y pimienta
Una cucharada de miel
Un chorrito de zumo de limón
2 cucharadas piñones
Dip de yogur:
2 yogures naturales
2-3 ramas de hierbabuena
1 diente de ajo pequeño, sin germen
Sal y pimienta
Visita nuestra web: para descubrir deliciosas recetas que podrás hacer con y sin horno de vapor.
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Música: A heart made of yarn, de Franz Gordon
Fresh perspective, de Megan Wotford
Sambusak
Programa exibido no dia 22 de novembro de 2018
O Chefe Ediclaudio ensina a preparar um delicioso prato árabe.
INGREDIENTES
• 1 kg de farinha ⠀
• 200 gramas de margarina ⠀
• 15 gramas de sal ⠀
• 100 ml de água morna⠀
recheio: ⠀
• mussarela e requeijão ⠀
• 50 gramas por unidade em média + uma colher de sopa de requeijão⠀
⠀
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