Recipe by mersaydees
This is based on a recipe from the link http://www.nclrc.org/guides/HED/lessons/20.html, which I made after attempting Saudi Samboosak for the Aussie Recipe Swap #12. At the time, the recipe I had attempted was based on a very rough Arabic translation, so chef #239758 kindly turned me onto this one. I tried this Samboosak, and would recommend serving them with a sauce such as Turkish Cacik -- if anyone knows of a more appropriate Arabic sauce, please let me know! :) I think they're quite good without a sauce, too!
Top Review by bluemoon downunder
Delicious! I made these with lamb and just had to add minced garlic to the onion; loved the blend of oniony/garlicky flavours with the cumin. I also added some pine nuts (love textural variation) and about a teaspoon of lemon juice. For me, after a full-on week at work, making the pastry was a very calming weekend experience and we were SO pleased with the final Arabic Samboosak. :) We enjoyed them immensely with a generous dollop of creamy Greek yoghurt but next time I make these I want to make sure that I have some tzatziki - either bought or that I've made - on hand as that would be even better. Great recipe, mersaydees! Thank you for sharing it. Made for PRMR.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup milk, warmed
- 1⁄3 cup corn oil
- 2 tablespoons corn oil, for frying
- 2 medium onions, chopped
- 1 lb ground beef or 1 lb ground lamb
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
Directions See How It's Made
- Preheat oven to 300 degrees F.
- To make the pastry, combine flour, baking powder, sugar, and salt in bowl.
- Mix in oil, warm milk, and beaten eggs until a soft dough is formed.
- Cut the dough into small 2 inch balls.
- Cover and let rest for 15 minutes.
- Meanwhile prepare the filling by heating the oil in a large frypan.
- Add the chopped onions, and cook until they are soft.
- Stir the ground meat into the pan and add the cumin, salt, and pepper. Fry until well cooked.
- On a lightly floured work surface, roll out the pastry balls into 4-inch round circles.
- Place a teaspoon of filling in the center of a rolled-out pastry.
- Moisten the edges, fold, and press together to seal. You may optionally roll the edges inward for a decorative effect.
- Place on a greased baking sheet.
- Repeat the previous three steps for each pastry ball.
- Bake for about 15 minutes or until lightly browned.
- Serve warm.