Meat Sambousek

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.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1346
• Protein: 40 g
• Carbs: 107 g
• Fat: 82 g

Ingredients

• 500 g Wheat flour ( sifted )
• 100 g Salted butter ( melted )
• 200 ml Mineral water ( room temperature )
• 400 g Ground beef 15% fat
• 2 piece Onion ( finely chopped )
• 50 g Pine nut ( toasted )
• 1000 ml Sunflower oil ( for frying )
• 1 tsp Hot pepper de la Jamaïque
• 1 tsp Cinnamon ground
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Sumac
• 1 tbsp Pomegranate molasses

Instructions

1. Dough preparation

   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. Toasting and sweating

   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. Cooking the filling

   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. Shaping

   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. Frying

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the refrigerator. To restore crispiness, heat for a few minutes in a hot oven. Do not use a microwave.