Fried pastries with meat and cheese sambousek

Name: Fried pastries with meat and cheese sambousek
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 portions
Ingredients: 300 g plain flour; 150 ml water; 2 tablespoons sunflower oil; 1 teaspoon salt; 300 g ground lamb; 1 pc onion; 30 g pine nuts; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground allspice; ground pepper; salt; 200 g feta cheese; 3 tablespoons parsley; 1 pc egg; sunflower oil

Eduard LáskaFriedLebanese Cuisine x se líbilo

Sambousek are fried pastries from across the Middle East, crisp outside and juicy within. They are filled either with spiced ground lamb and pine nuts or with salty feta cheese and parsley. Thin dough is rolled, filled and folded into half-moons that fry until golden. They are served warm as an appetizer or part of a mezze. They vanish in one bite, so make plenty.

Příprava: 40min

Vaření: 20min

CELKOVÝ ČAS: 1h

Step by step process

Preparing the Dough

1
For the sambousek, combine the flour with salt in a large bowl. Add the oil and warm water, mix and knead into a smooth, elastic dough. It should be soft but not sticky.
2
Wrap the dough in cling film and let it rest at room temperature for at least 20 minutes.

Meat Filling

3
Toast the pine nuts in a dry pan until golden, then set aside. In a tablespoon of oil, sauté the finely chopped onion until translucent.
4
Add the ground lamb and cook, stirring, until fully cooked. Season with cinnamon, allspice, black pepper and salt. Stir in the toasted pine nuts and let cool.

Cheese Filling

5
Crumble the feta into a bowl, add finely chopped fresh parsley and a beaten egg. Mix until combined.

Shaping and Frying

6
Divide the rested dough into small balls and roll out on a floured surface into thin circles about 10 cm across. Place a spoonful of meat or cheese filling on each.
7
Lightly moisten the edges with water, fold in half and press firmly together. Crimp the edge or press with a fork so the filling stays inside.
8
Heat oil in a deep pot or fryer to 170 to 180 °C. Fry the pastries in batches for 3 to 4 minutes per side until golden. Transfer the finished sambousek to paper towels.