Comments on: Chickpea Sambusak http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/?utm_source=rss&utm_medium=rss&utm_campaign=chickpea-sambusak Food, Wine and Travel in the Heart of Israel Mon, 06 Feb 2012 15:46:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: This American Bite http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-6250 This American Bite Tue, 25 Oct 2011 04:49:52 +0000 http://www.israelikitchen.com/?p=2170#comment-6250 You make it look so easy! You make it look so easy!

]]> By: Faye Levy http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-3707 Faye Levy Tue, 02 Nov 2010 07:17:20 +0000 http://www.israelikitchen.com/?p=2170#comment-3707 Thanks. Interesting how baking powder can improve doughs. I was just reading in a German baking book about murbteig doughs for sweet tarts. For a version of murbteig with half the usual amount of butter, the author adds baking powder to give the dough lightness. Thanks. Interesting how baking powder can improve doughs. I was just reading in a German baking book about murbteig doughs for sweet tarts. For a version of murbteig with half the usual amount of butter, the author adds baking powder to give the dough lightness.

]]> By: Mimi http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-3705 Mimi Mon, 01 Nov 2010 20:48:53 +0000 http://www.israelikitchen.com/?p=2170#comment-3705 Sorry for the delayed answer - the computer was temporarily on the blink. The baking powder gives the dough lightness, especially when the sambusak is fried. Sorry for the delayed answer – the computer was temporarily on the blink. The baking powder gives the dough lightness, especially when the sambusak is fried.

]]> By: Faye Levy http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-3698 Faye Levy Sun, 31 Oct 2010 09:53:58 +0000 http://www.israelikitchen.com/?p=2170#comment-3698 Recipes looks great! Just curious, why put both yeast and baking powder in the first dough? Recipes looks great! Just curious, why put both yeast and baking powder in the first dough?

]]> By: Mimi54 http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-3148 Mimi54 Fri, 13 Aug 2010 09:22:28 +0000 http://www.israelikitchen.com/?p=2170#comment-3148 Hope your sambusak turned out great, LittleMoi. Recipes for meat and potato fillings next week... Hope your sambusak turned out great, LittleMoi. Recipes for meat and potato fillings next week…

]]> By: LittleMoi http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-3144 LittleMoi Thu, 12 Aug 2010 20:21:14 +0000 http://www.israelikitchen.com/?p=2170#comment-3144 Mmm..this looked so yummy that I had to try it out..I´m trying this recipe out right now - they´re in the oven. I would love it if you could also post receipes for ground meat and potato sambusaks. Mmm..this looked so yummy that I had to try it out..I´m trying this recipe out right now – they´re in the oven.

I would love it if you could also post receipes for ground meat and potato sambusaks.

]]> By: Mimi54 http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-1780 Mimi54 Tue, 09 Feb 2010 10:30:23 +0000 http://www.israelikitchen.com/?p=2170#comment-1780 <blockquote>...my hands are full of a sleeping baby...</blockquote> How lovely! What a good reason to be out of the kitchen! Thanks for the tip - I'll use it next time I make sambusak. Which if the Little One has anything to say about it, will be soon.

…my hands are full of a sleeping baby…

How lovely! What a good reason to be out of the kitchen!

Thanks for the tip – I’ll use it next time I make sambusak. Which if the Little One has anything to say about it, will be soon.

]]> By: Mimi54 http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-1779 Mimi54 Tue, 09 Feb 2010 10:28:29 +0000 http://www.israelikitchen.com/?p=2170#comment-1779 Hi, Devo, No, freeze them as is and when you're ready, either bake in a preheated oven or allow them to thaw slightly then put them right into hot oil. I confess, I got so hungry writing about sambusak that I got up and started a new batch. Hi, Devo,

No, freeze them as is and when you’re ready, either bake in a preheated oven or allow them to thaw slightly then put them right into hot oil.
I confess, I got so hungry writing about sambusak that I got up and started a new batch.

]]> By: Devo K http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-1778 Devo K Tue, 09 Feb 2010 07:57:03 +0000 http://www.israelikitchen.com/?p=2170#comment-1778 This looks so tasty and easy. I think I'm going to make a batch. JOOC, would you recommend baking or frying them all then then freeze? This looks so tasty and easy. I think I’m going to make a batch.

JOOC, would you recommend baking or frying them all then then freeze?

]]> By: maral http://www.israelikitchen.com/everyday-cooking/chickpea-sambusak/comment-page-1/#comment-1777 maral Mon, 08 Feb 2010 23:17:01 +0000 http://www.israelikitchen.com/?p=2170#comment-1777 i love your blog so much. still getting used to the new design.. i make mine a little differently but one tip i learned that has really worked nicely is to use a little of the chickpea water in the bough. also i cook my chickpeas in the pan after the onions have caramelized and mash it all together. sorry about the typing my hands are full of a sleeping baby. i miss cooking maybe when he's a little older i can revisit the kitchen i love your blog so much. still getting used to the new design.. i make mine a little differently but one tip i learned that has really worked nicely is to use a little of the chickpea water in the bough. also i cook my chickpeas in the pan after the onions have caramelized and mash it all together. sorry about the typing my hands are full of a sleeping baby. i miss cooking maybe when he’s a little older i can revisit the kitchen

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