Recipe of Favorite Shamburak | Şamborek
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Steps to Prepare Speedy Shamburak | Şamborek. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Shamburak | Şamborek, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shamburak | Şamborek delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shamburak | Şamborek is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shamburak | Şamborek estimated approx 2hrs.
To get started with this particular recipe, we must prepare a few components. You can cook Shamburak | Şamborek using 23 ingredients and 10 steps. Here is how you cook it.
As I was researching the food in Israel, this dish somehow caught my attention. Maybe I am always intrigued by flatbread or bread in general, I mean, this looks like the famous Turkish Pide. But this is something else. Something exciting. This is supposed to be a stuffed meat pie, somewhat like quesadilla without all the cheese.
It has somehow evolved into a "pigeon", or "hamama" in Arabic, shaped open-faced flatbread. This is traditionally a pan-fried dough stuffed with minced or shredded meat, usually shredded lamb. This dish is originated from the Kurdish regions of Iraq, Syria and Southeastern Turkey. It was brought to Israel by the Kurdish Jews.
I decided to "veganize" it by switching out the meat for mushrooms and lentils. You can use any type of mushroom. You can also use chickpeas or fava beans instead of lentils, and as for the mashed sweet potatoes, you can use potatoes, pumpkin or carrots. Be sure they are mashed. Yes, it may sound odd, but as soon as you took the 1st bite, you will understand the existence of those mashed earthy vegetables in this flatbread. Without much delay, let's get started with the recipe.
Ingredients and spices that need to be Make ready to make Shamburak | Şamborek:
- Fillings:
- 250 g Sweet Potatoes,
- Pinch Sea Salt,
- 1 Cup Green Lentils,
- 1 Cup Dried Mushrooms,
- 2 TBSP High Quality Olive Oil,
- 1 Yellow Onion Finely Sliced,
- Pinch Demerara Sugar,
- Pinch Dried Thyme,
- Pinch Smoked Paprika
- Pinch Chili Powder,
- 1/4 TSP Sumac Powder,
- Pinch Black Pepper,
- Pinch Dried Mushroom Powder,
- 1/4 Cup Vegetable Stock,
- 1 Handful Parsley Coarsely Chopped,
- Shamburak:
- Multi-Purpose Middle Eastern Dough, 4 Dough Balls
- Sambal Hijau / Harissa / Shatta, For Spreading
- High Quality Olive Oil, For Brushing
- White & Black Sesame Seeds, For Garnishing
- Sacha Inchi Oil / High Quality Olive Oil, Drizzle
- Dried Parsley, For Garnishing
Instructions to make Shamburak | Şamborek
- Pls check out my previous post on the multipurpose dough.
- You can also check out my previous post on how to make your own sambal hijau or harissa.
- Preparing the fillings.
Peel and oblique slice sweet potatoes.
Submerge the sweet potatoes in a pot of water.
Season with salt.
Bring it up to a rolling boil.
Cook until the potatoes are fork tender.
Remove from heat and drain.
Return the sweet potatoes to heat and continue cooking. - This process is to dry the sweet potatoes, thus making them marshy without excess liquid.*
Mash the potatoes with the back of a spatula. You can use a potato masher or a ricer.
Season with salt and pepper. Give it a final stir and set aside.
Soak the lentils in water for 1 hr. After 1 hr, drain the lentils and set them aside.
*Skip this step if you are using canned lentils.* - Soak the dried mushrooms in warm water for 1 hr. After 1 hr, drain and finely dice the mushrooms.
*Skip the soaking step if you are using fresh mushrooms.*
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in the onion.
Season with salt and sugar. - Saute. Add in thyme, paprika, chili and Sumac Powder.
Saute until well combined.
Add in the mushrooms and lentils.
Season with salt, pepper and mushroom powder.
Saute until well combined.
Deglaze with vegetable stock and turn the heat down to low.
Cover and cook for 3 to 5 mins. - Add in parsley and saute to combine well.
Taste and adjust for seasonings for salt, pepper and mushroom powder.
Give it a final stir and set aside.
*Do not cook the ingredients for too long as they will be cooked further during the final baking process.*
- Preparing the Shamburak.
Preheat oven to 200 degree celsius or 400 fahrenheit.
After the 15 mins bench rest, roll one of the dough into a long oblong shape, to about 1/8 inch thick.
Spread the mashed sweet potatoes onto the dough, leaving 1/4 inch of border.
Spoon the sambal hijau, harissa or shatta over the potatoes.
Lastly, add the mushroom-lentils mixture over the top.
*Be generous and make sure it is as high as a mountain. This will resemble the iconic "pigeon" shape of this flatbread.
- Fold both ends and pinch down to seal tightly.
Swifty, transfer onto a baking tray lined with parchment paper.
Brush the dough with olive oil. Sprinkle white and black sesame over the dough.
Repeat the steps for the remaining dough.
*While working on 1 dough, keep the rest covered to prevent them from drying out.* - Wack into the oven and bake for 20 mins or until the dough is golden browned.
Rotate at halfway mark for even browning.
Remove from oven and immediately drizzle some sacha inchi oil or olive oil over the fillings.
Sprinkle some parsley over the top.
Slice and serve immediately.
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