Method and components of the symbus

Sambousa Sambousa is considered one of the most delicious and light foods, famous for its association with the holy month of Ramadan. It is a thin and crispy dough. It is stuffed with many combinations including meat, chicken, spinach, cheese, thyme and boiled vegetables. Method of making the paste of the samosha Ingredients 2 cups of flour. A glass of lukewarm water. One quarter cup of corn oil. 1/4 teaspoon salt. ¼ teaspoon of black pepper. Preparation: Place the flour in a large bowl. Add the salt and pepper. Add the oil and lukewarm water, and knead all the ingredients well with each other, by hand or electric dough, until we have a cohesive paste. Cover the dough and leave it for half an hour until you relax, then cut the dough into balls, cover with nylon, and keep it for ten minutes. Fill the sambousa with the filling we want, form it in the form of a triangle, then remove it in vegetable oil. It is possible to put it in a tray and cook it on the oven. Different fillings for the spice There are many fillings used for the Samosa paste: spinach filling Ingredients: Half a kilogram of spinach. A finely sliced ​​onion. Salt, to taste-. Black pepper - as desired. Pudding of green onions. Three tablespoons of lemon juice. Preparation: Prepare spinach, add onion, salt to taste, black pepper, add green onions, add lemon juice. Mix all ingredients together, and mix them with dough. Ingredients: 1/2 kg of any cheese we prefer. A pinch of salt. A teaspoon of dry thyme. Preparation: Mix all ingredients together in a deep bowl, and stuff them with dough. Stuffed chicken and white cream Ingredients: Four pieces of chicken breasts, cut into cubes. Salt, to taste. Two teaspoons of sour spices. Black pepper - as desired. Medium onion, finely chopped. A piece of garlic, mashed. Two tablespoons of olive oil. One quarter cup of chicken cream. Preparation: We prepare a pan and put the oil inside and protect it, then put the chicken pieces, add all the ingredients, and move continuously until maturing, then add the chicken cream and leave a little, and then become ready to fill. Shrimp filler Ingredients: kg of shrimp. Salt, to taste-. Spoon of fish spice problem. Three tablespoons of lemon juice. Three cloves of garlic, mashed. Black pepper as desired. Preparation: Place the shrimp in a large skillet, add the salt as desired, skimmed fish, lemon juice, garlic cloves and black pepper. Keep the shrimp on fire for a quarter of an hour, until they turn golden, then cut them into small cubes, and fill them with sambousas.