• 2 Tbsp active dry yeast (2 packages)
• 2 cups lukewarm water 
• Pinch of sugar
• 1 tsp salt
• ½ pound parve margarine
• 2 pound sifted all-purpose flour (about 8 cups)
• 1 tbsp ground anise
• Vegetable oil for deep-frying meat sambusak

1. Proof the yeast in about ½ cup warm water. Add a pinch of sugar
2. Add the salt, remaining water, margarine, and some of the flour. Gradually add the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or sticky, add more flour. 
3. Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour or more).
4. Punch down, knead again, and let rise again until doubled.
5. Take a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board until it flattens into a circle. Place 1 tbsp of filling in the center. Fold over and pinch down into a half-moon shape.
6. For meat sambusak, heat the oil to 375 degrees F. Deep-fry until golden on each side. Drain and serve.
7. For cheese sambusak, preheat oven to 400 degrees F. Place on a greased cookie sheet and bake about 15 minutes, or until golden.

• 1 tbsp vegetable oil
• 1 bunch scallions, diced (about 5).
• 1 pound very lean ground meat
• Dash of garlic powder
• Dash of ginger
• Dash of turmeric
• 1 tsp cinnamon
• Salt to taste

1. Heat the oil. Add the scallions, meat, and spices. Keep turning the meat as it browns.
2. When cooked, turn the heat up so all the water evaporates. Let cool.

• 2 cups feta cheese
• 2 eggs, separated

1. Combine the feta cheese with the yolks of the eggs.
2. Beat the egg whites until stiff peaks form. Then fold into the cheese.

BON APPÉTIT

בתיאבון