Sambousek

Ingredients

• 2 tbsp olive oil
• 2 tbsp pine nuts
• 1 large onion
• 250 grams ground beef
• 1/4 tsp cinnamon powder
• 1/4 tsp allspice powder
• 1 teaspoon pomegranate molasses
• 1 teaspoon freshly ground black pepper
• salt to taste
• fresh parsley (chopped (optional))
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1/2 cup water
• cooking oil (to fry)

Instructions

1. 1

   --- Meat filling ---

2. 2

   fry: Heat olive oil in a thick-bottomed skillet and fry the pine nuts until golden brown. Remove using a slotted spoon and keep them aside.

3. 3

   fry: Add the finely chopped onion and saute for a few minutes until they start to brown.

4. 4

   fry: Next, add ground meat – beef or lamb and fry along with the onions until every bit is browned. The meat will release moisture, so continue to fry until dry.

5. 5

   Stir in the pomegranate molasses, ground spices, salt and pepper as per taste. Fry until mixed through and aromatic.

6. 6

   stir: Switch off and stir in the fried pine nuts and freshly chopped parsley if using. Transfer the content to a bowl and let it cool before using it.

7. 7

   --- Pastry dough ---

8. 8

   mix: Add the flour and salt to a large mixing bowl and stir it.

9. 9

   rub: Drizzle the olive oil all over the flour. Take time to gradually rub the oil and flour between your palms until the flour resembles a grainy texture. When you grab some flour in your fist, it should hold shape but also break easily.

10. 10

    mix: Add most of the water and use a rubber spatula to bring the flour together. This way, you can escape the messy fingers.

11. 11

    knead: Once the flour comes together, start kneading using your hands. It will take 8 to 10 minutes to hand-knead the dough to perfect consistency. The dough is ready when it is no longer sticky. Make a smooth ball and keep it covered for an hour.

12. 12

    --- Shaping ---

13. 13

    Line a tray with cling film or parchment paper and keep it aside.

14. 14

    Dust the work surface lightly with some flour and dump the dough on it.

15. 15

    roll: Use a rolling pin to flatten the pastry to at least ¼ inch thick. Roll from the centre to outward and repeat all sides for even thickness.

16. 16

    cut: Use an 8 or 10-inch cookie cutter or any tumbler of similar size to cut out the circles. Aim from the edge to get maximum circles.

17. 17

    Remove the excess dough, make a smooth ball, and keep it covered.

18. 18

    fill: Place a teaspoon or two of the meat filling on one side of each circle leaving a margin space around the edge.

19. 19

    fold: Before you fold over the other half, make sure there are no meat crumbs along the line. If the dough is stuck to the counter, use a bowl scraper or rubber spatula to gently release it.

20. 20

    fold: Bring the other half of the circle to form the half-moon shape and press along the sides to seal the pastries.

21. 21

    seal: Gently press the sambousek to release any trapped air. Then use a fork or hands to crimp the edges firmly to seal. Using your fingers, you can crimp the edge starting from one corner to create a patterned edge.

22. 22

    fill: Carefully remove the shaped sambouseks from the counter and place them on the lined tray. Cover it with kitchen linen. Continue with the remaining dough until you use up the filling.

23. 23

    --- Frying ---

24. 24

    fry: Heat enough cooking oil in a deep pan on medium to high heat. You need at least 2-inch deep oil so the sambouseks can be deep fried. Place your palm over the pan to check if it is warm. Drop a tiny piece of dough into the oil, if it sizzles up, then the oil is ready.

25. 25

    fry: Add 3 to 5 Sambousaks and let them fry for around 45 seconds. If you notice the top is exposed without oil, use a spoon to ladle some oil over it before flipping them.

26. 26

    Fry the Sambousak for 4 to 6 minutes, turning them every minute or so until golden brown on both sides.

27. 27

    drain: Remove from the oil and let them drain in a mesh colander or wire rack.

28. 28

    Serve warm and store any remaining in a container.