Sambousek
also called sambousek · sambusak · sambousak · sambousick · sambousa · sambusa · sanbusak · meat turnovers · fried meat pies · half-moon pies
- Shawarma Counter
- serves 8
- recipe says 1 hr 45 min
- Dumplings & Rolls
Three ways to read this recipe
The table
| 5 Tbs(70 g; cold, diced)unsalted butter | rub the butter into the flour | bring together, rest 30 min | fill, crimp the rim | fry at 350°F 4 min |
| 2 1/2 cups(325 g)all-purpose flour | ||||
| 1 tsp(6 g)fine sea salt | ||||
| 1/2 tspbaking powder | ||||
| 1/2 cup(120 mL)cold water | ||||
| 1 tsp(5 mL)distilled white vinegar | ||||
| 10 oz(280 g)ground lamb | fry the filling 8 min, cool it | |||
| 1 medium(diced fine)yellow onion | ||||
| 1/4 cup(35 g)pine nuts | ||||
| 1 tspground allspice | ||||
| 1/2 tspground cinnamon | ||||
| 1 tspkosher salt | ||||
| 1/2 tspblack pepper | ||||
| 1 Tbs(15 mL)olive oil | ||||
| 1 Tbs(15 mL)lemon juice | ||||
| 5 cups(1.2 L; at 350°F/175°C)neutral oil | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1rub the butter into the flour
2bring together, rest 30 min
goes in with what step 1 made
3fry the filling 8 min, cool it
5fry at 350°F 4 min
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 34 min2 of 5 steps give no time
- Needs you
- about 12 min
- If you get it wrong
- Narrow — a warm filling or a loose crimp both end the same way, with the pastry open in the fat and no second fry to save it
rub the butter into the flour
not timedfrom the start
fry the filling 8 min, cool it
28 minneeds youfrom the start
bring together, rest 30 min
30 minwalk awayfrom the start
fill, crimp the rim
not timed30 min in
fry at 350°F 4 min
4 minneeds you30 min in
- needs you
- you can walk away
- never timed
You'll need skillet
Goes with
See how it is written
>> title: Sambousek
>> category: Dumplings & Rolls
>> tags: lamb, pastry, deep-fry, middle eastern, turnover, pine nuts
>> counters: Shawarma Counter
>> aka: sambousek, sambusak, sambousak, sambousick, sambousa, sambusa, sanbusak, meat turnovers, fried meat pies, half-moon pies
>> pairs-with: labneh, kabis, tahini-sauce
>> servings: 8
>> time: 1 hr 45 min
>> slack: narrow — a warm filling or a loose crimp both end the same way, with the pastry open in the fat and no second fry to save it
>> step: rub the butter into the flour
Rub @unsalted butter{5%Tbs}(70 g; cold, diced) into @all-purpose flour{2 1/2%cups}(325 g), @fine sea salt{1%tsp}(6 g) and @baking powder{1/2%tsp} with your fingertips until it looks like coarse meal.
>> step: bring together, rest 30 min
Bring @&(~1)rubbed flour{} together with @cold water{1/2%cup}(120 mL) and @distilled white vinegar{1%tsp}(5 mL) into a stiff dough without kneading it, then ~rest{30%min} wrapped.
>> step: fry the filling 8 min, cool it
Fry @ground lamb{10%oz}(280 g), @yellow onion{1%medium}(diced fine), @pine nuts{1/4%cup}(35 g), @ground allspice{1%tsp}, @ground cinnamon{1/2%tsp}, @kosher salt{1%tsp} and @black pepper{1/2%tsp} in @olive oil{1%Tbs}(15 mL) in a #skillet{} ~fry{8%min}, until the meat is browned and dry in the pan, then stir in @lemon juice{1%Tbs}(15 mL) and ~cool{20%min}.
>> step: fill, crimp the rim
Roll @&(~2)rested dough{} thin, cut four-inch rounds, spoon @&(~1)cooled filling{} onto one half of each, fold over and crimp the rim between finger and thumb in overlapping folds.
>> step: fry at 350°F 4 min
Fry @&(~1)filled sambousek{} in @neutral oil{5%cups}(1.2 L; at 350°F/175°C) in batches ~fry{4%min}, turning once, until they are evenly gold and blistered.