This samosa-like stuffed and fried parcel is a favourite Middle Eastern snack or side dish that pairs perfectly with the fresh and zesty parsley.

Sambousek

Makes about 18

Ingredients

1½ cups (225g) flour, + extra for dusting
½ tsp (3ml) salt
3 Tbsp (45ml) olive oil
½ cup (125ml) water
Oil, for frying

For the meaty filling 

2 tsp (10ml) olive oil
1 small onion, finely diced
1 clove garlic, finely minced
250g beef mince
Pinch of ground allspice
Pinch of ground cinnamon
1 tsp (5ml) pomegranate molasses
¼ cup (60ml) water
Salt and milled pepper

For the cheesy filling 

100g feta
100g mature cheddar
3 Tbsp (45ml) za’atar
Salt and milled pepper

For the parsley salad 

30g flat-leaf parsley, roughly chopped
¼ cup (60ml) walnuts chopped and toasted
1 tsp (5ml) sumac
2 Tbsp (30ml) store-bought pomegranate salad dressing

Method

1. Combine the flour and salt in a bowl.
2. Drizzle oil over the flour then use your fingertips to rub in the oil so it resembles coarse breadcrumbs.
3. Slowly add just enough water for the dough to come together.
4. Knead the dough for about 8-10 minutes until it is no longer sticky and has a smooth surface. Cover the dough and set aside to rest for about 30 minutes.
5. For the meaty filling, heat the oil in a pan over medium heat. Fry the onion until soft and translucent.
6. Add the garlic, ground beef and spices. Fry for about 5 minutes.
7. Add the pomegranate molasses and water, then allow the mixture to reduce for about 10 minutes. You don’t want the mixture to be runny but instead more sticky and juicy. Season.
8. Combine cheesy filling ingredients and season.
9. To assemble, lightly dust your work surface with flour. Divide the dough into two and roll out to about 2 mm thick. Use a cutter and cut out 10-12cm circles.
10. Place the filling on one half of each circle. Lightly wet the perimeter of the dough (not too wet) then fold over the pastry to enclose the filling. Use a fork to seal the edges of the pastry. Repeat the process with the other filing and remaining dough.
11. Heat the oil in a large pot over medium heat. Fry the sambousek for 2-3 minutes per side or until golden and bubbly. Drain on kitchen towel.
12. Toss together the parsley salad ingredients and season.
13. Serve the sambousek with the salad.

Recipe and styling: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post Sambousek  appeared first on MyKitchen.

With Ramadan approaching, we look into what some of these beloved foods mean to our MyKitchen team members during this sacred month.  

“I don’t really have a single favourite food during Ramadan, but I enjoy the simple pleasure of breaking my fast with a refreshing glass of water followed by a sweet date. There’s something so satisfying about that first sip and bite after a long day of fasting. That said, I can never resist a warm, crispy mince or potato samoosa – it’s the perfect combination of crunchy, flavourful, and comforting. Yum!” 

– Malika Johnson, Managing Editor 

Also read: 4 top tips to fry up the perfect samoosa

“My favourite food in Ramadan (or, well, dessert) has to be boeber! And that’s because it was always a tradition in our house to prepare boeber on the very first night of fasting – and not only the 15th when we (op die berg) celebrate fasting for 15 days. I began fasting at the age of five. My mom thought I deserved a treat for making it through the entire day of fasting, and this was how it became a must-have on the very first night. Then again, of course, on the 15th of the month. Now, many years later, having boeber on the first evening has become a sense of comfort and brings back fond memories of our mom and the happy moments she gave us that made our childhood so special.”  

– Mishqah Schippers, Designer 

Also read: 3 delicious Cape Malay recipes

“My favourite dish in Ramadan is definitely a spicy mince samoosa with chilli sauce on the side paired (of course) and an ice-cold glass of falooda. One of the fondest memories I have of my dad would be to see the disappointment on his face on the occasions that there weren’t any samosas on the iftar table. The reaction on his face was priceless! With this year being the second Ramadan that he is no longer with us, I tend to think of him more during this sacred month and will always cherish this memory dearly.”  

– Taahirah Wallie, Advertising Sales Co-ordinator 

“There’s a very lame dad joke that goes around every Ramadan among Muslims – we love a good laugh too – which goes something like this: ‘Ramadan is so romantic it’s the only month of the year when I have a date every night.’ And indeed, we do ‘date’ every night, only we’re talking about consuming the fruit and this beauty really can do it all. As Malika mentioned, it’s a prophetic tradition for us to break our fast with dates and water. However, apart from enjoying them as is at iftar (the evening meal), I love how versatile dates are. Use them in desserts like sticky date putting, in baked goods, or as savoury sauce – date chutney is the perfect samoosa dip.”

“My favourite way to prepare them for iftar is to stuff them, either with nuts, candied orange peel or with cottage cheese and a slice of cucumber. The chewiness of the date, combined with the tartness of the cottage cheese and the cool crispness of the cucumber make for the perfect bite after a long day after fasting on a warm day.”  

– Aneeqah Emeran, Digital Editor 

Also read: Sweet-potato samoosas with date chutney

The post The stories behind our team’s favourite Ramadan dishes appeared first on MyKitchen.

As the holy month of Ramadan comes to an end and the celebratory Eid Al Fitr is on the horizon, our editor chats to some of our team members about their stories during this special time. 

It’s that time of the year where the flavours and aromas of curry leaves, cumin, coriander and cinnamon are constantly wafting through a number of households. For those who are not familiar with the Muslim religion, Ramadan (the holy month of fasting) is more than simply not eating for a specific amount of hours during the day.  

The true essence of the fast is to humble oneself by not consuming any food or drink between sunrise (suhoor) and sunset (iftar), to remind you of those who are less fortunate. It’s a spiritual journey where in the 30-day period, you are removing all the worldly things that you’ve become attached to in the hopes of making space for gratitude and love. 

We speak to some of our Muslim team members to learn more about how this practice has shaped their lives. 

Sahrah Enous 

Editorial Intern

Sahrah, who is an only child, recalls her first fast as a young girl at school: “It was almost easier to fast when I was younger, simply because you’ve got a lot more energy and your schedule and time is mapped out due to school,” she says. “There was very little time to think about the possible hunger pangs compared to when you’re much older, like I do today.” For this reason, Sahrah tends to avoid being around people who are eating during Ramadan because it strengthens her resolve. 

In the days leading up to Ramadan, Sahrah takes on a “weaning” approach to prepare her body for the lack of indulging that is about to happen. This is preparation she feels is imperative to get her body accustomed to the practice. As one would assume, once you’ve been fasting for long periods of time, your stomach shrinks, which means that you can’t eat as much when the time for Iftar arrives. 

With this in mind, Sahrah’s family always opts for an aromatic and hearty soup as a source of nourishment after a long day of not eating. “My favourite is a Malaysian chicken soup, which contains vermicelli, shredded chicken, cumin, tomato, carrots and other aromatics – all tied up in a beautiful fragrant broth. It always hits the spot!” she muses. 

When it comes to breaking the fast: “Our household has always favoured savoury food, however these items are quite time-consuming to make, so we love to choose the cheat sheet and order from an Aunty,” says Sahrah. “This way, we also ensure that what we’re eating comes from a trusted source and is as authentic as possible.” 

This year, however, will be Sahrah’s first Ramadan without her beloved grandmother, who she was very close to. “My gran was truly the glue in the family. Her cooking style, recipes and traditions were all passed down from generation to generation so they are very dear to our hearts,” she shares. Sahrah feels that although the days during Ramadan are filled with food cravings, the knowledge that seeing it through to the end of each day is more rewarding than giving into temptation, is key. This reward reveals itself not just physically, but emotionally and spiritually too. This is the wisdom that she clings to – a gift from her late gran. “We miss her daily – her presence, love for cooking and her love for us will be sorely missed.” 

Dylan Appolis

Digital Sports Editor

Dylan, the eldest of three, is from a Christian background but because many of his family members are Muslim, he shares in as much of the tradition as anyone else. “We as a household grew up with both religions being an integral part of our lives, as both my father’s parents were Muslim. My mother’s sister (and her children) also converted to Islam many years ago,”. As a result, Ramadan – even in a Catholic household – is an important time for the entire family. This family dynamic allowed Dylan to spiritually and culturally experience life through a different lens, granting him insight to so much more than he could imagine. 

Anyone who knows this sports savvy and intellectual individual knows that his happiest place is to be surrounded by copious amounts of delicious food and plates piled high with all of his favourites. Dylan has fond childhood memories of spending time with his family as they break the fast, or “boeka tyd” as they like to call it. Another fond memory he has from growing up is of his cousins taking plates of their favourite foods over to the neighbours as a sign of goodwill during Iftar. 

This barakat plate always excited him, as the tradition is that once you have handed over your plate to your neighbour, then they would return the favour. “It was a really fun time to be walking down the street, and seeing other kids (it was never the adults) from other households also taking part in this tradition. It built a sense of community and filled the atmosphere with love and gratitude, which essentially is what Ramadan is all about,” Dylan says. This is a tradition that he has so much love for to this day, as he feels that in taking part, he has become part of something that is much bigger than himself. 

Saadiqah Schroeder

Junior Copy Editor

Saadiqah lives with her mother, father, two sisters and brother-in-law. She remembers the difficulties of starting to fast from a young age, and the resilience she’s built over the years. “My parents have always been incredibly supportive and always there to provide a helping hand or a few words of encouragement to remind me of the purpose for this fast”. Her parents encouraged her to start quite early, and she was a bit nervous to tackle this journey. She explains that when you start at a young age you usually fast for half a day, then as you progress with age, you are then required to fast from sunrise till sunset. 

A typical day in Ramadan consists of the following in the Schroeder household: Starting off the day with a nourishing breakfast is vital; what you eat will need to sustain you through the day. She does admit that her family absolutely loves to eat and, generally, all family gatherings and fond memories happen around a table that is piled high with delicious nibbles. There are some mornings where the food from the previous night’s Iftar gets devoured around the breakfast table. Think leftover curry, meaty stew or biryani, which are not typically on the breakfast menu. But during this time, it almost becomes the norm.  

Once bellies are filled, and the day has begun, the family members have individual practices to keep them going. “Our family likes to keep to ourselves during this month as it is a time for spiritual awakening and spiritual growth. We, as a family, don’t often invite friends or extended family members over to break the fast (or Boeka as we fondly call it) since we prefer to take the time to make sure that our hearts and minds are prepared and ready to tackle the next day of fasting.”  

Saadiqah’s taken the helm from her mother and granny as the queen of dhaltjies, or chilli bites as many know them. However, Saadiah jokes that her mother is still the head chef of their kitchen, laughing as she fondly recalls being shooed out of the kitchen because “we weren’t serious enough”. She reflects on the conflicts that can arise in this time, but humbly reminds herself why she’s fasting. “The most important thing to remember during Ramadan is that you’re doing this for a reason. You’re doing this as a personal spiritual journey, a way to humble yourself, thinking of the less fortunate and showing gratitude for what you have and how lucky you are to be alive.”  

Spinach & feta half-moons 

Makes 20 

For a meatier version, fill half-moons with the mince samoosa recipe filling 

Ingredients

Glug canola oil
1 onion, chopped
2 cloves garlic, chopped
1 packet (300g) Swiss chard or spinach, finely chopped
3 discs feta, crumbled
Pinch of nutmeg
1 tsp chilli flakes
Salt and milled pepper 

For the dough 

2 cups cake flour
Pinch salt
2 Tbsp melted butter
1 cup warm water
2 eggs, whisked
1 cup breadcrumbs
Canola oil, for deep-frying 

Method 

1. Heat oil in a large pan and fry onion and garlic for 3-5 minutes or until lightly golden. 
2. Add spinach and wilt in the pan for 2-3 minutes. 
3. Stir through feta, nutmeg, chilli flakes and season well. Set aside to cool completely. 
4. For the dough, add the flour, salt and butter into a large bowl. 
5. Add warm water and stir vigorously until it forms a ball of dough. 
6. Knead dough for 5-7 minutes until smooth. 
7. Roll dough out onto a floured surface to about 5mm thick. 
8. Cut out 20 large discs using a 7cm cookie cutter. 
9. Place a spoonful of cooled filling in the centre of each pastry disc. 
10. Brush edges with egg and fold over to enclose. Pinch seams with a fork and repeat with remaining ingredients. 
11. Dip each half-moon into egg and then breadcrumbs. 
12. Deep-fry the half-moon in batches in hot oil for about 3-4 minutes or until golden and cooked through. Drain on paper towel. Serve hot 

Authentic mince samosa 

Makes 20 

Serve these with your favourite dipping sauce and remember any offcuts can be deep fried and seasoned for a delicious snack fondly known as Paaper bites.

Ingredients

3 onions, chopped
oil, for deep-frying
500g beef mince
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp leaf masala
1 tsp crushed chilli
1 tsp mother-in-law masala
1 tsp grated garlic
Pinch salt
2 green chillies, deseeded and chopped
1 punnet (20g) fresh coriander
20 samoosa pastry sheets 

Method 

1. Pat onions dry with kitchen paper to remove excess moisture.
2. Dry-fry beef mince, turmeric, ground cumin, ground coriander, leaf masala, crushed chillies, mother-in-law masala and fresh garlic in a hot pan for 10-15 minutes or until cooked (add a splash of water if needed). Season well.
3. Stir through the green chillies and coriander. Cool completely.
4. Fold mince filling into samoosa pastry.
5. Deep-fry until golden, drain and serve warm.

Cape Malay koesisters 

Makes 32 

Freeze dough balls after frying. To serve, defrost for 10 minutes and then plunge into boiling syrup. 

Ingredients

1 cup (150g) cake flour
1 cup (150g) self-raising flour
Pinch salt
¼ cup (50g) castor sugar
1 tsp (5ml) each ground ginger, cinnamon, mixed spice, cardamom
½ tsp (3ml) aniseed, finely ground
1 packet (10g) instant yeast
⅓ cup (80g) butter
1 cup (250ml) warm milk
4 cups (IL) oil, for frying
Desiccated coconut, for serving 

For the syrup 

3 cups (600g) sugar
1 ½ cups (375ml) water
2 whole cardamom pods, bruised
2 star anise
2 cinnamon sticks
Peel of 1 orange or lemon 

Method 

1. Combine flours, salt, sugar, spices and yeast.
2. Add butter and rub in with fingertips until mixture resembles breadcrumbs.
3. Add milk slowly, mixing until combined.
4. Knead dough for about 8-10 minutes.
5. Place in a lightly oiled bowl and cover with clingfilm pressing down onto dough.
6. Rest dough until it has risen and doubled in volume – depending on the temperature, this can take between 1 and 3 hours.
7. Once dough has risen, turn out onto a lightly floured surface.
8. Divide dough in four and shape into 2cm-thick logs.
9. Cut each log into 8cm-long pieces.
10. Roll out gently with a rolling pin to form into an oval koesister. Set aside to puff up slightly.
11. Fry in batches for 5-7 minutes, or until golden.
12. Drain on kitchen paper and cool completely.
13. Combine syrup ingredients and simmer until sugar is dissolved.
14. Boil for 3-5 minutes.
15. Prick koesisters with a fork and add to bubbling hot syrup. Soak for a minute, turning continuously to coat evenly.
16. Remove koesisters and let the excess syrup drain.
17. Sprinkle with coconut and serve immediately.

Words, Recipes & Styling: Chad January
Photographs: Zhann Solomons, Supplied 

The post 3 delicious Cape Malay recipes appeared first on MyKitchen.

One of the most irresistible local Malay snacks is the perfectly golden, crispy, and flavourful samoosa. There are various ways to successfully fill and fold them perfectly and every household has their own tips and tricks. This is the MK method: tried, tested, and shown step-by-step.  

1.

Combine a little flour and water to create a paste. Place a heaped teaspoon of prepared cold filling onto the left-hand side of a pastry strip.

2.

Using the flour paste as a glue, fold the bottom left corner up to the top to create a triangle.

3.

Continue folding up in opposite directions until all the pastry is folded. Seal and set aside.

4.

Deep-fry in hot oil until golden and drain on paper towel.

Words by: Chad January
Photographs: Zhann Solomons, Fresh Living Magazine, Getty, Shutterstock. 

The post Step-by-step guide to folding samoosas appeared first on MyKitchen.