Goat Cheese & Walnut Sambuussek

About Goat Cheese & Walnut Sambuussek

Ingredients

• Spring roll sheets 6
• Goat cheese, crumbled 100 gms
• Walnuts, chopped ¼ cup
• Sundried tomatoes, 50 gms
• Fresh parsley, finely chopped 2 tsps
• All purpose flour 2 tbsps
• Yogurt ¼ cup
• Sumac powder 1 tbsp
• Lemon juice 2 tsps
• Salt to taste
• Black pepper powder to taste

How to Make Goat Cheese & Walnut Sambuussek (Stepwise Photos)

Method

1. Finely chop the sundried tomatoes and put into a mixing bowl. Add 1 tsp parsley, black pepper powder and salt and mix well.
2. Add walnuts and goat cheese and mix well.
3. Take flour in a bowl, add a little water to make a smooth paste.
4. Fold each spring roll sheet into a pocket, stuff it with a spoonful of the cheese mixture. Apply the flour paste to the open edges and press together lightly to seal.
5. To make the dip, take yogurt in another bowl, add sumac, lemon juice, salt, black pepper powder and remaining parsley and mix well. Transfer into a serving bowl.
6. Heat sufficient oil in a deep pan, slide in the sambuusseks and deep fry till golden brown. Drain on absorbent paper.
7. Transfer onto a serving platter and serve hot with the dip.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps