[Sca-cooks] Experimenting with Mystery Keema and the Ni'matnama

[Aruvqan]

On 5/23/2019 10:25 PM, pixel wrote:
>
> The keema itself, is really really good. The Consort thought the spicing
> was delicate yet balanced, and he's not wrong. I could have used more onion
> given that the recipes talk about equivalent onion to minced meat. The
> sambusa wrappers are nice and crispy, very like phyllo. I will use them
> when I play with sambusa recipes from the Arabic corpus. The rice paper
> wrappers...are terrible. Very crispy, but the part inside that didn't get
> crisped was gummy. Blech. The gluten-free dough, is AMAZINGLY DELICIOUS. I
> still have about 2/5 of the keema leftover so my next experiment is going
> to be with a recipe for chickpea flour pastry but using urad flour, because
> somehow I have three bags of urad flour in my kitchen.
>
> Enjoy!
>
> Margaret
>
that sounds yummy, there is a halal market in rochester ny [we are 
headed to my house south of rochester for the weekend] and i will see if 
htey have the wrappers in their freezer case.

i always think of sambusak as having a 'short' crust, flour, oil, salt 
kneaded together and wrapped around the filling rather than a filo-ish 
papery wrapper or rolled out thin pastry [working on a sleep deficit 
this night so i am not sure i am making myself clear] not that i have 
any problem playing in dough, but premade pastry sounds fine and i am 
always interested in doing stuff differently =)


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