Ingredients for the dough
1½ cups flour
¼ cup oil
½ cup water
salt
oil for frying Ingredients for the padding
¼ kg. minced meat (lamb or beef)
1 medium sized onion, chopped
1 tablespoon oil
½ teaspoon salt
¼ teaspoon black pepper powder
½ teaspoon powdered spices*
1 boiled egg
1 cup parsley, minced
Directions for the Padding
1. Put the meat in a pan over medium heat till its color changes.
2. Discharge any fat produced during cooking the meat.
3. Add the oil and onion, then season with salt, black pepper, spices and stir continuously on average heat for 5 min. or till onion turns golden brown.
4. Cut the boiled egg into small slices then mix with meat and parsley.
5. Leave aside to cool.
Directions for Sambousak
1. Mix flour and salt together then form it in a pyramidal shape with a hole in the middle.
2. Add oil and water gradually inside the hole and smoothly use your fingertips to make the dough till it becomes consistent and somehow soft.
3. If you use an electrical dough-making machine, put flour and salt then add oil and water gradually for 10 minutes.
4. Divide the dough into small equal-sized balls.
5. Sprinkle some flour on a smooth surface, and then make the dough into small delicate circles.
6. Put a tablespoon of padding into one side of the circle.
7. Use your finger tip to wet the dough’s rim with some water then close it as a half–circle shape and press on the edges with a fork.
8. Fry in hot oil at 350°F and make sure not to put large amount all at once.
9. Fry the Sambousak on both sides (3 minutes per each side), then collect on a paper tissue to absorb extra oil.
10. After frying, you can preserve the Sambousak in a tightly closed case in the freezer for a month. Heat when needed.
*Spices are powdered (nutmeg, coriander, cumin, clove, cinnamon, cardamom and red pepper). |
