Samboosa holwah

Samboosa holwah

Fried nut triangles

By
From
The Complete Middle Eastern Cookbook
Makes
60
Photographer
Alan Benson

Samboosa holwah should be very tiny and literally bulging with sugar and nuts. You might find it difficult to contain the nut filling in the narrow confines of the pastry strip as it is folded. Push the filling in during the first two or three folds — if you go off-course with the shaping, do not be concerned, as the final shape will be near enough to a triangle.

Try one or two strips before cutting all the pastry. If it proves too difficult, cut the remaining strips 5 cm wide, using the same amount of filling.

Ingredients

Quantity Ingredient
10 sheets fillo pastry
ghee or oil, for deep-frying

Nut filling

Quantity Ingredient
100g raw cashew nuts, coarsely ground
55g walnuts, coarsely ground
115g caster sugar
1/2-1 teaspoon ground cardamom

Method

  1. Combine the nut filling ingredients in a mixing bowl, adding the cardamom to taste. Add 2 teaspoons cold water and knead well by hand until the mixture clings together in a coarse paste.
  2. Cut the pastry sheets into 4 cm strips, across the width of the sheet. The strips may be a little longer or shorter, according to the size of the sheet. Cover the strips with a cloth.
  3. Take a strip of pastry and place a teaspoon of filling on one end of the strip. Fold the pastry diagonally over the filling, forming a triangle, then fold it straight over, followed by another diagonal fold in the opposite direction to the first fold. Continue folding to the end of the strip. Moisten the end of the pastry with water and press together to seal.
  4. Repeat using the remaining ingredients, placing the finished pastries on a cloth.
  5. Heat 10 cm of ghee or oil in a deep saucepan to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds.
  6. Deep-fry the triangles, 10 at a time, for about 2–3 minutes, turning to brown evenly. The pastries must not cook too quickly, as the inner layers must cook before the outside becomes too brown.
  7. When the pastries are a deep golden brown, remove them with a slotted spoon and drain on paper towels. Leave until cold before serving.
  8. The pastries will keep crisp for a number of days, stored in an airtight container at room temperature.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again