16 ounces cooked chickpeas (1/2 cup dried) or canned
¼ cup olive oil
2 onions, chopped
1 small green bell pepper, chopped
½ teaspoon turmeric
2 teaspoons ground cumin
Salt and pepper to taste
2 cups chopped cooked chicken
2 eggs, lightly beaten
4 cups all purpose flour
1 cup chickpea cooking liquid
1 teaspoon salt
1/3 cup olive or vegetable oil
1. Mash the chickpeas coarsely with a fork. Do not make them too smooth, as you want some texture.
2. Warm the oil in a sauté pan over medium heat and cook the onions and bell pepper for about 8 minutes. Add the spices and cook 3 minutes longer.
3. Add the chicken and chickpeas and cook for a few minutes.
4. Stir in 2 eggs and cook for a minute or two. Cool the filling.
5. For dough, combine all ingredients in a bowl. Knead until you have a smooth dough.
6. Pinch off a walnut size ball of dough. Roll into 3-inch circle. Place a generous spoonful of filling in the middle. Fold in half. Seal the edges with a fork.
7. To fry, use a deep saucepan or wok. Heat 3 inches of oil to 365 degrees F. Deep fry the sambusaks in batches until golden.
8. Use a slotted spoon or wire skimmer to transfer to paper towels to drain. Serve immediately.