Sweet sambusa triangles filled with spiced pumpkin and walnuts, baked until the pastry shatters into golden flakes.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving platter
Garnishes: powdered sugar, chopped walnuts
Accompaniments: green tea
Instructions
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1
Make dough with flour, oil, water, salt. Knead until smooth, rest 20 min.
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2
Cook grated pumpkin with butter, sugar, and cinnamon until soft. Stir in walnuts. Cool.
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3
Roll dough thin, cut into circles.
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4
Place pumpkin-walnut filling on each, fold into triangles, seal edges with fork.
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5
Place on a greased baking sheet.
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6
Bake at 190°C for 22-25 min until golden.
Did You Know?
In Tajik markets, you can tell the season by the sambusa filling — lamb in spring, pumpkin in autumn, herbs in summer.
Chef's Notes
Equipment Tips
- oven
- rolling pin
- baking sheet
- mixing bowl
Garnishing
powdered sugar, chopped walnuts
Accompaniments
green tea
The Story Behind Sambusa Kadi
Sambusa kadi is the sweet autumn cousin of the meat-filled sambusa. When pumpkins ripen in September and October across Tajikistan, these sweet pastries appear in every bakery and home, celebrating the harvest with the combination of golden squash and local walnuts.
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