Thursday, January 19, 2017

1038. Haloomi Zarshk Samosa

I based this recipe on my haloomi bourag rolls of yonder years ago. Haloomi, being a non-melting cheese, is ideal for grilling or  frying, as it doesn't make a mess. This time, it is combined with these tiny sour dried berries named zarshk and rolled up in a crispy roll.
Haloomi cheese is salty, so we needn't worry about seasoning at all here. Zarshk tends to coat itself in dust, so a good rinse is in order, sometimes two or three to fully rid it of the grit. Dry them well before incorporating with the cheese. These Haloomi samosas (سموسة جبن الحلومي) are essentially two ingredients: cheese, zarshk, and the pastry. I use half regular haloomi, and half chili haloomi. If you like a bit of spice feel free to add some chili flakes to your mixture.


For the dough:
1 cup flour
1/4 cup butter
1/4 tsp baking powder
1 egg
2 Tbsp water
pinch salt
1 Tbsp oil

For the filling:
1 block Haloomi cheese (220g)
2 Tbsp rinsed, drained, dried zarshk
oil, extra, for frying


Drain the haloomi cheese from any liquid and blitz in the food processor until roughly-medium chopped.
Stir the chopped haloomi with the rinsed, drained, and dried zarshk; set aside.
To make the dough, put all the dough ingredients in a processor and pulse until the dough is formed.
Form into a ball, cover, let rest 30 minutes.
Mix all the filling ingredients in a bowl.
Divide dough into 16 balls, roll into a circle, place a tablespoon of the filling, fold and seal.
Refrigerate for and hour or more.
Deep fry until golden brown.
Serve warm or cold.

صحة و عافية

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