Meat Sambousek

Sambousek is a kind of small pie served in our Lebanese Mezze, as well as Baba Gannouj , Hommos, Stuffed Vine Leaves..etc. The ones I prepared today are filled with minced meat. But they can also be filled with cheese, labneh or vegetables. They take only a few steps to make: preparing the dough, cooking the meat and assembling then frying or cooking in the oven. Working with the dough of this Sambousek is fun, so get working

Ingredients for the dough:

• 3 cups of all purpose flour
• 1/2 teaspoon of instant yeast
• a pinch of salt
• 2 tablespoons vegetable oil
• 1 cup of water

Preparation of the dough:

• Sift the flour with salt, mix it with the oil then add the yeast
• Add the water, mixing well by hand until you have a soft dough
• Put in a container, rub it with oil all around and cover with a clean towel, and let it rise for about 2 hours

Ingredients of the filling:

• 200 grams minced beef
• 1 large onion thinly sliced
• 1 teaspoon salt
• 1 teaspoon seven spices
• 1 tablespoon grenadine molasses
• handful of pine seeds
• 1 tablespoon vegetable oil

Preparation of the filling:

• In a saucepan heat the oil and fry the onions until transparent
• Add the pine seeds and fry for about 2 minutes then add the meat and cook
• Season with salt , seven spices and the molasses and allow to cool

Assembling of the Sambousek:

• On a floured surface roll the dough to about 3 mm thick, cut in circles of 6 cm
• Place 1 teaspoon of the filling in the center and close tightly, then twist the edges or press with a fork
• To cook them, you can do it one of 2 ways. Deep fry them until they’re a nice golden color and drain on a kitchen towel to absorb the excess of oil. OR bake them on an oiled tray in a preheated oven until lightly golden. You can serve with yogurt or salad.

Makes about 40 pieces

ET VOILA.. C’EST TOUT..