Ingredients
Makes approx. 45 pieces
For the filling:
- 500g Iamb or beef mince
- 1 large chopped onion
- 1 teaspoon Lebanese spice
- Salt + pepper to taste
- 1/4 cup pomegranate molasses
- 1/4 cup pine nuts
Dough:
- 4 cups plain flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup canola or other flavourless oil
- 1 & ¼ cup warm water
Method
For the filling:
- Start by cooking off the onions in some olive oil until translucent.
- Add the mince & brown it off for around 8 minutes. Season with salt, pepper & 7 spice.
- Turn off the heat & mix through the pomegranate molasses & nuts. Set aside to cool.
For the dough:
- Add the sifted flour, salt & sugar to a bowl & mix. Make a well in the centre & add wet ingredients.
- Mix & knead for around 5-6 minutes to activate the gluten, otherwise you can use a stand mixer & mix for around 2 minutes.
- Dough should be sticky but still easy to work with. Rest for an hour before rolling out.
- Split dough into 2 & roll out into a large circle, approximately 3mm thick.
- Use a cookie cutter to cut as many rounds as you can & fill each round with a tablespoon of mince filling.
- Close them into a ‘moon shape’ & either crimp with a fork or press/twist the edges together to seal them closed.
- To cook fry in hot oil until golden!
Notes:
- To freeze, place sambousek on a tray & freeze until solid before bagging up. Cook from frozen
