Dough
Ingredients:
4 cups plain flour
2 tbsp cornflour
1 tsp salt
1 tsp sugar
2 tbsp ghee
2 tbsp milk
1 cup water
Method:
1. In a large mixing bowl, combine the plain flour, cornflour, salt, and sugar.
2. Add the ghee and milk to the dry ingredients. Mix well using your hands or a mixer.
3. Gradually add the water while kneading the mixture until a smooth dough forms. If the dough is too dry, add a little more water; if too wet, add a bit more flour.
4. Once the dough is smooth and elastic, cover it with a damp cloth and let it rest for one hour.
Vegetarian Filling
Ingredients:
1 tbsp olive oil
1 tbsp walnuts, chopped
1/2 red onion, finely diced
2 cloves garlic, minced
1 cup pumpkin, diced
50ml water
2 cups spinach, sliced thinly
1/2 cup chickpeas, cooked
1 tsp sumac
Salt & pepper to taste
Method:
1. Heat the olive oil in a pan over medium heat. Add the chopped walnuts and toast for 1-2 minutes.
2. Add the diced red onion and minced garlic. Sauté until the onion becomes translucent.
3. Add the diced pumpkin and water. Cover the pan and cook until the pumpkin is tender, about 10 minutes.
4. Stir in the spinach, cooked chickpeas and sumac. Roughly smash the chickpeas with the back of your spoon. Cook until the spinach is wilted.
5. Season with salt and pepper to taste. Set aside to cool.
Cheese Filling
Ingredients:
2 cups mozzarella, grated
1 cup halloumi, grated
1/3 cup feta, crumbled
2 tsp black sesame seeds
Instructions:
1. In a mixing bowl, combine the mozzarella, halloumi, and feta.
2. Mix in the black sesame seeds. Set aside.
Meat Filling
Ingredients:
1 tbsp olive oil
1 tbsp pine nuts
250g mince (beef or lamb)
1/2 tsp salt
3/4 tsp baharat
1/2 tsp pomegranate molasses
Pinch of pepper
Method
1. Heat the olive oil in a pan over medium heat. Add the pine nuts and toast until golden brown. Remove and set aside.
2. In the same pan, add the mince and cook until browned.
3. Add the salt, baharat, pomegranate molasses, and pepper. Stir well to combine.
4. Return the toasted pine nuts to the pan. Mix thoroughly and set aside to cool.
Assembling the Sambousek
Method:
1. Divide the rested dough into small balls, about the size of a golf ball.
2. Roll each ball out into a thin circle on a lightly floured surface.
3. Alternatively, roll out dough thinly then using a mould cut out circles.
4. Place a spoonful of your chosen filling (vegetarian, cheese, or meat) in the centre of each circle.
5. Fold the dough over the filling to create a semi-circle. Press the edges together and crimp with a fork to seal.
6. Place the sambousek into hot oil and fry until golden and crispy.
OR
Preheat your oven to 180°C and line a baking sheet with baking paper. Place the sambousek on the prepared baking sheet. Brush the tops with a little milk or beaten egg for a golden finish if desired & bake in the preheated oven for 20-25 minutes, or until the sambousek are golden brown.
Serving
Serve the sambousek warm, as an appetiser or a main dish with a side of salad or yogurt dip.
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