Semsek Calories

Semsek is usually filled with seasoned ground meat and onion or with cheese. Meat fillings may also include herbs such as parsley; keeping the filling fairly dry makes the pastry easier to seal.

To make Semsek, prepare a simple dough, roll it out, add filling, fold it over and press the edges firmly shut. Then cook the sealed pastries until done; avoid overfilling them so they stay closed.

Semsek is traditionally fried, which gives the pastry a crisp, browned outside. Some home cooks bake it instead, though the texture is different and usually less crisp than the fried version.

No, Semsek and sambousek are not the same dish, though both are filled pastries. Semsek is a Turkish regional pastry strongly associated with Şanlıurfa, while sambousek is found in several Middle Eastern cuisines and has its own local versions.

Semsek usually opens during frying when its edges are not sealed firmly, the pastry is overfilled, or the filling is too wet. Press the edges together well and keep filling away from the seam before cooking.

Semsek is often served hot with ayran, salad or fresh greens. These lighter sides complement the rich pastry and make a simple meal without covering up the flavor of its filling.

Yes, Semsek can be frozen. Freeze uncooked pastries on a tray first, then transfer them to a sealed bag so they do not stick together. Cook them from frozen, allowing extra time for the filling to heat through.

Cooked Semsek leftovers keep for about three to four days in a covered container in the refrigerator. Let them cool before storing, and refrigerate them promptly rather than leaving them at room temperature for a long time.

Reheat Semsek in a dry skillet over moderate heat or in an oven to help its pastry stay crisp. A microwave is quicker but tends to soften the crust, especially on fried Semsek.