Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In this first installment, Waseem shares his recipe for Vegan Sambousek in anticipation of Ramadan.
Vegan Sambousek (Potato, Carrots & Peas)
Ramadan is fast approaching. It’s a month of fasting and worship for Muslims around the world. An eating period from sunset to sunrise. But believe it or not, vegan Muslims don’t fast all day, only to end up with a salad on their plate.
In the first series of Arab, and Vegan?, we’ll cover recipes from the Arab cuisine to enjoy during the Holy month of Ramadan, made with a plant based spin. From irresistible starters and shareable sides, to main dishes for Iftar, luscious treats, and nourishing meals for Suhour.
WHAT IS IFTAR?
Iftar is the meal where we break our fast after a day of fasting. It consists of light appetizers and a main dish. Our table starts with warm soup and crispy pastry/pies, before the star of the show would make an appearance.
Today I’m sharing a special recipe that’s enjoyed across the globe, with many variations from difference cuisines. It’s a popular appetizer that we always have for Iftar during the month.
VEGAN SAMBOUSEK
Sambousek (Sam-Boo-Sek). The second thing I eat, right after dates. Also known as Samosa, Samsa, among others. A crispy stuffed pastry that’s usually fried in oil for a flaky bite. Most common fillings are with cheese, meat, or a vegetable mix.
Here’s how I make my Sambousek dough at home. Baked or air fried for a less oily option. You’ll find the potato carrots & peas filling in this recipe too. Feel free to stuff your Sambousek with your preferred filling instead. They pair well with a cozy bowl of my Tomato Vermicelli Soup. I just dunk them right into it!
Ingredients You’ll Need
For the Dough:
- Flour
- Sugar
- Salt
- Vegetable oil
- Water
For the Vegetable Filling:
- Olive oil
- Potatoes
- Carrots
- Frozen peas
- Onions
- Cumin
- Seven spices
- Garam Masala
- Smoked paprika
- Salt & Black pepper
- Water or vegetable broth to avoid burning
PREP AHEAD & FREEZE FOR LATER
My mom would prep big batches of different fillings ahead of Ramadan. Freezing them to have on hand for a quick fry right before Iftar.
To prevent the Sambousek from sticking to each other, first place them on a sheet pan lined with parchment paper in the freezer. Then transfer to air-tight freezer bags. Release the air and seal it up. Should be good for up to 3 months, depending on the filling.
Vegan Sambousek (Potato, Carrots & Peas)
Ingredients
For the Dough:
- 2 1/2 cups 330g all-purpose flour
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 cup 50ml vegetable oil
- 1 cup water - room temperature
For the Vegetable Filling:
- 2 tbsp olive oil
- 1 large onion - small dice
- 1 large potato - small cubes - See Notes
- 1 large carrot - small dice - See Notes
- 1 cup frozen peas
- 1 tbsp cumin
- 1 tsp seven spice
- 1 tsp garam masala - optional
- 1/4 tsp smoked paprika
- 1/4 tsp salt - adjust to taste
- 1/4 tsp black pepper
- water or vegetable broth - as needed
Instructions
Making the Dough:
- Add the flour, sugar, salt, and oil to a bowl.
- Mix to combine using a whisk. Gradually add in the water.
- Knead by hand until smooth and not very sticky. Add more flour if too wet, or a little more water if too dry. Cover to rest for an hour.
Making the Vegetable Filling:
- Sauté the onions in a large pan with olive oil over medium-high heat. Cook for 5 minutes until translucent.
- Stir in the spices. Add splashes of water/broth to avoid burning.
- Add the carrots. Stir and cook until it darkens in colour a little - about 3 minutes.
- Repeat the same for the potatoes, cooking for 5 minutes.
- Mix in the frozen peas. Cover in water/broth to top off the vegetable mix.
- Turn the heat down to medium-low. Cook for 15 to 20 minutes, stirring frequently andadding more water as needed. Once the vegetables are soft and cooked through, remove into a bowl and set aside to cool down for later.
Shaping the Sambousek:
- Sprinkle flour on a clean flat surface. Remove the dough from the bowl. Cut in half and cover one-half back in the bowl.
- Fold the other half twice. Roll it out into a thin rectangle.
- Cut into 9 x 2 inch strips - just an estimate.
- Take one strip out, then cover the rest under a clean kitchen towel.
- Add 1 to 2 teaspoons of the vegetable filling to the bottom of the strip - in a triangle shape -leaving space to fold over it. Pinch down to seal off the sides, as you continue folding the triangle upward towards the end of the strip. See Note (3).
- Air fry at 375F (or 190C) for 10 to 12 minutes, until golden brown - flipping halfway.
Equipment
Notes
- Cut the potato and carrot into the same size. Similar to the size of a pea.
- No need to peel the vegetables. Wash thoroughly and dry before cutting.
- To freeze for later, place the uncooked Sambousek on a sheet pan lined with parchment paper in the freezer for 30 minutes. Transfer to a freezer bag to bake/air fry later.
Recipe and Photography by Waseem Hijazi.
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If you enjoyed this recipe, you might also like these Vegan Yalanji (Stuffed Grape Leaves) by the same author. Click here for the recipe.
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Hi
Can I bake it?
Hi! Yes, you can use your oven’s convection setting to mimic the air fryer function.