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Shamburak | Şamborek
Introduce
Chef :
Daniel LimShamburak | Şamborek
As I was researching the food in Israel, this dish somehow caught my attention. Maybe I am always intrigued by flatbread or bread in general, I mean, this looks like the famous Turkish Pide. But this is something else. Something exciting. This is supposed to be a stuffed meat pie, somewhat like quesadilla without all the cheese.
Ingredient
Food ration :
4 servingsCooking time :
2hrs
250 g
Sweet Potatoes,
Pinch
Sea Salt,
1 Cup
Green Lentils,
1 Cup
Dried Mushrooms,
2 TBSP
High Quality Olive Oil,
Pinch
Demerara Sugar,
Pinch
Dried Thyme,
Pinch
Smoked Paprika
Pinch
Chili Powder,
1/4 TSP
Sumac Powder,
Pinch
Black Pepper,
Pinch
Dried Mushroom Powder,
1/4 Cup
Vegetable Stock,
1 Handful
Parsley Coarsely Chopped,
Cooking instructions
* Step 1
Pls check out my previous post on the multipurpose dough.
* Step 2
You can also check out my previous post on how to make your own sambal hijau or harissa.
* Step 3
Preparing the fillings.
* Step 4
This process is to dry the sweet potatoes, thus making them marshy without excess liquid.*
* Step 5
Soak the dried mushrooms in warm water for 1 hr. After 1 hr, drain and finely dice the mushrooms.
* Step 6
Saute. Add in thyme, paprika, chili and Sumac Powder.
* Step 7
Add in parsley and saute to combine well.
* Step 8
Preparing the Shamburak.
* Step 9
Fold both ends and pinch down to seal tightly.
* Step 10
Wack into the oven and bake for 20 mins or until the dough is golden browned.
Note: if there is a photo you can click to enlarge it
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