Meat Sambousek
Ingredients
- 500 gWheat flour (sifted)
- 100 gSalted butter (melted)
- 200 mlMineral water (room temperature)
- 400 gGround beef 15% fat
- 2 pcOnion (finely chopped)
- 50 gPine nut (toasted)
- 1,000 mlSunflower oil (for frying)
- 1 tspHot pepper de la Jamaïque
- 1 tspCinnamon ground
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSumac
- 1 tbspPomegranate molasses
Method
Thin, golden pastry that cracks under the teeth to release a juicy, fragrant beef filling. The aroma of warm spices and toasted pine nuts escapes with the first bite.
- 1
In a mixing bowl, mix the wheat flour and salt. Rub in the melted salted butter until it reaches a wet sand texture. Gradually pour in the mineral water. Knead until the dough is supple and no longer sticks to your fingers. Let it rest for 30 minutes under a cloth.
- 2
In a dry pan, toast the pine nuts until golden. Set aside. Add a drizzle of oil and sweat the finely chopped onions until translucent.
- 3
Add the ground beef. Brown over high heat, breaking up the pieces with a spatula. When the meat is cooked, add the cinnamon, allspice, pepper, sumac, and pomegranate molasses. Let it reduce over medium heat until the filling is dry with no residual juice. Off the heat, stir in the pine nuts.
- 4
Roll out the dough thinly. Cut out 8 cm circles. Place a spoonful of filling in the center. Fold into a half-moon shape and crimp the edges with a fork to seal hermetically.
- 5
Heat the sunflower oil to 180°C. Fry the sambouseks in small batches. When they are golden brown and the dough blisters slightly, drain them on paper towels.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pan while frying, otherwise the oil temperature drops and the pastry becomes greasy.
- Ensure the filling is completely cold before stuffing the dough circles to prevent tearing.
- Press firmly with the fork on the edges: if poorly sealed, the sambousek will open and empty into the oil.
How long does this dish keep?
Keep for 2 days in the refrigerator. To restore crispiness, heat for a few minutes in a hot oven. Do not use a microwave.
