Lebanese Food and Culinary Traditions & Thoughts

Lebanese Food and Culinary Traditions & Thoughts
Spring time always inspires me...

Thursday, October 29, 2009

Restaurant Training - Day 3: Dough for Sambousik

On the 3rd day, I arrived and examined how vegetables were being cut up for the basic preparations. Vegetables included: radish, rocca, za'tar, purslane, mint, etc. I quickly went downstairs to chat with Imm' Tony, we discussed the making of sambousik. I quickly asked her the basic recipe of how to make these wonderful pastries.

Ingredients:
1 kg of flour (type o)
1/2 cup of butter
1/2 cup of vegetable oil (I use Slim, it's the lightest in the market)
1 teaspoon of salt
1 teaspoon of sugar
1 tablespoon of yeast diluted in water.
enough water to make dough... (I'll measure and tell you)

Stuffing:
meat, onion, parsley, and labneh

I'm going to make some today and tell you exactly how to proceed... I'll write later....

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