Sambuseh With Lentils & Potatoes
- For the Filling:
- 2 cups peeled, diced potato
- 3 tablespoons neutral oil, such as grapeseed
- 1 onion, diced
- 1 tablespoon ground dried rose petals
- 2 cups cooked lentils
- 1 bunch cilantro, coarsely chopped
- Freshly ground black pepper
- For the Sambuseh:
- 1 (1-pound) package phyllo dough
- 1 stick of butter, melted
- 2 tablespoons toasted nigella seeds
- Whole dried rose petals, to garnish
- Chili sauce such as Sriracha, for dipping
Adapted from wsj.com
Place potatoes in a small pot and cover with water. Add a dash of salt, bring to a boil and cook until tender, about 10 minutes. Strain and set aside.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring, until soft and starting to brown, 10-15 minutes. Add potatoes, ground rose petals, lentils and cilantro, and cook until heated through. Season with salt and pepper. Let cool to room temperature.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment.
Brush a sheet of phyllo with butter, keeping remaining phyllo covered with a damp towel. Fold top third of dough into center, brush with butter again, fold again to make a single, three-layered rectangle, and brush with butter once more. Place 2 tablespoons filling in one corner of rectangle and fold dough over in a triangle formation to enclose filling. Continue folding over to form a triangle-shaped packet. Brush with butter and place, seam-side down, on prepared baking sheet. Repeat with remaining phyllo and filling.
Brush tops of sambuseh with butter and carefully sprinkle with nigella seeds so that seeds stay fixed. Bake until crisp and golden, 25 minutes.
Arrange sambuseh on a platter and crush rose petals over top. Serve hot with chili sauce on the side.
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