Cheese, Meat and Spinach Sambousek

Von Middle Eats · 90 Min.

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Zubereitung

1. Mix the flour, oil and salt, then add the water and knead until a smooth ball forms. The dough is ready when it comes away clean from a clean hand. Cover and rest for 1 hour.
2. For the spinach filling, slice the half onion thinly, salt it and leave it for 30 minutes. Toast the pine nuts over medium heat until golden.
3. Wilt the washed spinach in a hot pan, then press out all the liquid through a sieve.
4. Drain the onion, mix it with the spices, lemon juice, olive oil, pomegranate molasses and pine nuts, then add the spinach and mix until evenly combined.
5. For the cheese filling, soak the halloumi or akkawi for at least 30 minutes, then drain and dry it. Grate it into a bowl, add the mozzarella, cream cheese, mint and nigella seeds, and mix to a paste, adding more cream cheese if it is too crumbly.
6. For the meat filling, fry the crushed garlic in a tablespoon of oil, add the diced onion and cook until translucent. Add the salt, pepper and nutmeg, then push to one side.
7. Add the beef to the empty side of the pan and press it down. When browned on one side, flip and break it up, mix in the onion, and cook until evenly brown. Add the toasted pine nuts and let cool.
8. Roll a quarter of the dough thinly on a lightly floured surface and cut 10 cm circles. Place a heaped teaspoon of filling on half of each circle, leaving a 3 mm rim. Fold over, press the edges to seal, and crimp.
9. Heat the oil in a frying pan on high heat until a test pastry bubbles, then reduce to medium-high. Fry 6 to 8 at a time for about 30 seconds, flip, then fry for 3 to 4 minutes, turning every minute, until golden brown.
10. Drain on a wire rack and serve within 15 minutes while the filling is warm.

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KnoblauchZwiebelKäseZitroneFrischkäseMozzarellaRinderhackfleischSpinat