Arabic Samboosak

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!

• Ready In: 1 hr
• Serves: 8

Ingredients

• Pastry

• 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

• Filling

• 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

1. Preheat oven to 300 degrees F.
2. To make the pastry, combine flour, baking powder, sugar, and salt in bowl.
3. Mix in oil, warm milk, and beaten eggs until a soft dough is formed.
4. Cut the dough into small 2 inch balls.
5. Cover and let rest for 15 minutes.
6. Meanwhile prepare the filling by heating the oil in a large frypan.
7. Add the chopped onions, and cook until they are soft.
8. Stir the ground meat into the pan and add the cumin, salt, and pepper. Fry until well cooked.
9. On a lightly floured work surface, roll out the pastry balls into 4-inch round circles.
10. Place a teaspoon of filling in the center of a rolled-out pastry.
11. Moisten the edges, fold, and press together to seal. You may optionally roll the edges inward for a decorative effect.
12. Place on a greased baking sheet.
13. Repeat the previous three steps for each pastry ball.
14. Bake for about 15 minutes or until lightly browned.
15. Serve warm.