Chicken Sambousek

40 min

Delicious sambousek filled with chicken, vegetables, and Kiri Square Portions


For the Stuffing

  • 6 Kiri Square Portions
  • Green pepper, diced
  • 2 tbsps vegetable oil
  • 1 small onion, finely chopped
  • 250g chicken meat, minced
  • 1 tbsp of tomato paste
  • 1 tbsp of pine nuts, roasted
  • ¼ tbsp of ground white pepper
  • 1 tbsp of green basil (minced)
  • 1 garlic clove
  • ½ tbsp of five spice

For the Dough

  • 4 cups of white flour
  • 1 ½ tbsps of salt
  • 4 tbsps of vegetable oil
  • ¾ cup of water
  • 1 tbsp of baking yeast
Chicken Sambousek

Cooking steps

Preparing the Sambousek

  • 1 In a deep bowl, mix the flour with the salt and oil until it is crumbly.
  • 2 Add melted yeast.
  • 3Pour the water gradually and mix to create a smooth-textured dough.
  • 4Cover the dough with a clean towel and set aside for half an hour.
  • 5Heat the oil in a pan. Fry the onions and garlic for 2 minutes.
  • 6Add the chicken and mix until done.
  • 7Toss in the diced peppers and stir the ingredients on medium heat for 5 minutes.
  • 8Add the tomato paste and stir. Cook for 5 more minutes until the vegetables are done and the moisture evaporates.
  • 9Mix in the Kiri Square Portions, pine nuts, basil and spices. Then remove from the heat to cool.
  • 10Spread the dough thinly.
  • 11Cut in circles using a medium-sized cup.
  • 12Put a tablespoon of stuffing in the center of each dough circle.
  • 13Press the ends with a fork to close.
  • 14 Place the sambousek wraps in a tray that has been brushed with oil or melted butter. Leave the tray aside for half an hour until the sambousek wraps rise again.
  • 15Bake for 15 minutes or until golden at 250 degrees Celsius.
  • 16Serve immediately.

Cooking steps