Mimi's Vegan Kitchen: Sambousak

May 29, 2017

Ramadan ganaaa, ahlan Ramadan! No seriously, can you imagine Ramadan without sambousak? I tend to eat easy to digest foods on Ramadan including lots of fruit and soup but sambousak has been a staple since as far as I can remember. A few years back, my mom started baking instead frying them and they're way lighter! The downside though is that I tend to overdose on sambousak and I never get to any other food...

I'm replacing the traditional minced meat with lentils, mushrooms and broccoli! It's so easy and so so tasty! Let me know if you try it! 

 

Prep time: 15-20 minutes 
Cooking time: 15-20 minutes
Serves: 6-8 sambousak triangles

 

Ingredients

  • Vegan sambousak sheets

  • 1 cup of cooked lentils

  • A handful of button of portobello mushrooms 

  • 2 small red onion

  • 1 small head of broccoli

  • 1/2 teaspoon of curry powder

  • 1/2 teaspoon of sea salt

 

Directions
Step 1: Preheat your oven to a medium setting.
Step 2: Dice the mushrooms, broccoli and onion and place them in a hot pan for a few minutes and then add the lentils and stir well until everything is mixed and cooked thoroughly.
Step 3: Add the salt and curry powder and then transfer everything to a bowl to cool down before rolling the sambousak.
Step 4: Once the mixture has cooled down, spread out one sheet at a time and scoop about a tablespoon of the mixture onto the sheets and start folding them into triangles. Keep repeating until you run out of the mixture. 
Step 5: Place all the sambousak triangles on a tray and place them in the oven for about 15-20 minutes. You can brush the sambousak with some olive oil if you want them extra crunchy but that's optional. Once they're cooked, transfer to a serving dish and let them cook before serving.

Bon appetite and Ramadan Karim!


 

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