Chicken sambuzeks

8 Servings

Ingredients

Quantity Ingredient
2 Boned chicken breasts
2 tablespoons Oil
2 tablespoons Minced green onions
¼ cup Finely chopped walnuts
1 teaspoon Cornstarch dissolved in:
2 teaspoons Water or chicken stock
½ teaspoon Salt
¼ teaspoon Pepper
2 cups Flour
½ teaspoon Salt
¼ cup Oil (up to)
¾ cup Warm water
Oil for deep frying

Directions

FILLING

PASTRY

From: Ruth Heiges <heiges@...>

Date: Tue, 20 Aug 1996 21:41:03 +0300 (IDT) Sephardic Recipe for Fried Chicken Turnovers Anyway, to the stated recipe from "Memoirs & Menus" by Georges Spunt.

Grind or chop the chicken breasts until they are finely minced.

Heat the oil in a skillet. Toss the onions in the oil until they are just tender. Add the walnuts and fry 1-2 minutes. Remove the onions and walnuts from the pan with a slotted spoon.

Fry the minced chicken in the oil remaining in the pan until meat loses its pinkness. Add the cornstarch and seasonings and toss for 1-2 minutes. Then remove from fire and add onions and walnuts.

Let cool; then drain off any excess liquid.

Sift flour with salt. Add oil and just enough warm water to make a paste smooth enough to roll.

On a floured board, roll out pastry as thin as possible. Cut with 3-inch round cookie cutter. Fill with 1 teaspoon of chicken filling. Press edges to make a crescent.

Heat about 3 inches of oil in a large skillet until the oil sizzles around a cube of bread dropped into it. Fry turnovers lightly until golden. Serve at once.

In larger sizes these make an excellent first or luncheon course. In the 3-inch size, they are ideal hors d'oeuvres, although my Iraqui-Jewish friends served these at tea.

JEWISH-FOOD digest V96 #004

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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