Saturday, October 3, 2009
Learn how to make best oriental Sambousek filled with fried meat.
Preparation time : 30 minutes
Cooking time : 15 minutes
For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1½ teaspoons salt
½ cup butter or 110 g, softened
¾ cup water or 185 ml
For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
500 g minced lamb
2 cubes MAGGI® Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
1 teaspoon seven spices
½ teaspoon dried mint
2 cups oil for deep frying
Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.
Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.
Meanwhile, heat the vegetable oil in saucepan and sauté onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI® Mutton Bouillon cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.
Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.
Deep-fry the sambousek in 190°C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.
Cooking tips : Mixing 1 tablespoon of labneh with the stuffing will result in a better taste.
Fats : 25.00 g
Protein : 11.00 g
Carbohydrate : 30.00 g
Energy : 394.00 Kcal
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