Sambousek Recipe with Three Fillings (Meat, Cheese, Vegetarian)

By The Lebanese Plate · 120 min

Ingredients

Instructions

1. In a large bowl, mix the plain flour, cornflour, salt and sugar.
2. Rub in the ghee and milk until evenly mixed.
3. Gradually add the water, kneading until a smooth dough forms. Add a little more water if too dry, or a little more flour if too wet.
4. Once smooth and elastic, cover with a damp cloth and rest for one hour.
5. Vegetarian filling: heat the olive oil in a pan over medium heat, add the chopped walnuts and toast for 1–2 minutes.
6. Add the diced onion and garlic and sauté until the onion is translucent.
7. Add the diced pumpkin and 50ml water, cover and cook until the pumpkin is tender, about 10 minutes.
8. Stir in the spinach, cooked chickpeas and sumac, mash the chickpeas roughly with the back of a spoon, and cook until the spinach wilts. Season with salt and pepper, then set aside to cool.
9. Cheese filling: combine the mozzarella, halloumi and feta in a bowl, mix in the black sesame seeds and set aside.
10. Meat filling: heat the olive oil in a pan over medium heat, add the pine nuts and toast until golden brown, then remove and set aside.
11. In the same pan, brown the mince, then add the salt, baharat, pomegranate molasses and pepper and stir well.
12. Return the toasted pine nuts to the pan, mix thoroughly and set aside to cool.
13. Divide the rested dough into golf ball-sized pieces, then roll each into a thin circle on a lightly floured surface (or roll thinly and cut out circles with a mould).
14. Place a spoonful of filling in the centre of each circle, fold into a semi-circle, press the edges together and crimp with a fork.
15. Fry in hot oil until golden and crispy. Alternatively, preheat the oven to 180°C, line a baking sheet with baking paper, brush the tops with milk or beaten egg if desired, and bake for 20–25 minutes until golden brown.

Summarized from The Lebanese Plate's video. Watch it for the details.

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