Sambousek

• porciones: 15 servings
• tiempo activo: 1 hour 25 minutes
• tiempo total: 2 hours 55 minutes

Ingredientes

2 tbsp olive oil

2 tbsp pine nuts

1 large onion

250 grams ground beef

¼ 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)

1½ cups all-purpose flour

½ teaspoon salt

3 tablespoons olive oil

1/2 cup water

cooking oil (to fry)

Instrucciones

Meat filling

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.

fry

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

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.

stir

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

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.

Pastry dough

mix

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

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.

mix

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

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.

Shaping

line

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

dust

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

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.

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.

remove

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

fill

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

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.

fold

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

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.

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.

Frying

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.

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.

fry

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

drain

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

serve

Serve warm and store any remaining in a container.

Nutrición

• Calorías: 221 kcal
• Grasa Total: 12 g
• Grasa Saturada: 2 g
• Colesterol: 13 mg
• Carbohidratos Totales: 21 g
• Fibra Dietética: 1 g
• Azúcares Totales: 1 g
• Proteína: 7 g