Sambusak Dajaj Recipe

Heat a medium skillet over medium-low heat and add butter or olive oil. Add thinly sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, until onions are deeply golden and caramelized, about 25–30 minutes. If using, stir in brown sugar halfway through to accelerate and deepen caramelization. Remove from heat and set aside to cool slightly.

If using raw chicken thighs, pat them dry and cut into 1/2-inch pieces. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and diced onion (from Filling section) and sauté 3–4 minutes until translucent.

Add the chicken pieces to the skillet. Season with sumac, cumin, coriander, cinnamon, paprika, 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until chicken is cooked through and lightly browned, about 8–10 minutes.

Remove chicken from heat. Transfer to a bowl and let cool 5 minutes. Stir in the drained raisins, roasted pine nuts, chopped parsley and 1 tablespoon lemon juice. Taste and adjust seasoning as needed. Fold in 1 cup (or the prepared amount) of caramelized onions—reserve a small spoonful of onions for garnish if desired.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Lay one sheet of phyllo on a clean work surface and cover the remainder with a lightly damp towel to prevent drying. Brush the sheet lightly with melted butter. Place a second sheet directly on top and brush again. Depending on desired size, cut stacked sheets into 3–4 long strips (approx. 3–4 inches wide) for triangular sambusak.

Spoon about 2 tablespoons of the cooled chicken filling near one end of a strip. Fold the corner of the strip over the filling to form a triangle; continue folding triangularly along the strip (like folding a flag) until you reach the end. Seal the final edge with a little melted butter. Repeat with remaining strips and filling.

Beat the egg with 1 tsp water to make an egg wash. Brush each sambusak with the egg wash and sprinkle a bit of reserved caramelized onions or a few extra pine nuts on top if desired.

Bake in preheated oven for 15–18 minutes, or until the phyllo is golden brown and crisp. Rotate the pan halfway through for even browning.

Remove from oven and let cool 3–5 minutes. Serve warm.