Meat Sambousek
Meat Sambousek

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, meat sambousek. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Meat Sambousek is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Meat Sambousek is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have meat sambousek using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Meat Sambousek:
  1. Take For the dough:
  2. Get 3 cups flour
  3. Get 1/2 teaspoon dried yeast, dissolved in 2 tablespoons of warm water
  4. Prepare 3/4 cup warm milk
  5. Take 1/4 cup warm water
  6. Prepare 1/4 cup vegetable oil
  7. Prepare 1 teaspoon salt
  8. Make ready For the filling:
  9. Prepare 500 g ground beef
  10. Take 2 medium onions, grated
  11. Prepare 2 tablespoons parsley, chopped
  12. Take 1/4 cup raw pine nuts
  13. Take 3 tablespoons vegetable oil
  14. Make ready 1 teaspoon salt
  15. Make ready 1/2 teaspoon black pepper
  16. Get 4 cups Vegetable oil for frying
Steps to make Meat Sambousek:
  1. To prepare the dough: mix all the ingredients together, except the water. Gradually pour in the warm water while kneading the ingredients until the dough becomes firm. If needed, add more water. Leave to rest until the filling is ready.
  2. To prepare the filling: heat the vegetable oil in a pan. Add the ground beef, onions and pine nuts and season with salt and black pepper. Stir from time to time until the meat changes in color then remove from heat. Add the chopped parsley to the meat mixture, and the filling is ready.
  3. On a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 8 cm diameter circles using a circular pastry cutter.
  4. Top each circle with 2 teaspoons of filling, fold in half to cover the stuffing and press edges together to seal. Crimp the edges with your fingers by making tight overlapping folds to give the sambousek its traditional shape.
  5. In a saucepan, heat the 4 cups vegetable oil and deep fry the sambousek in batches until golden from both sides.
  6. Remove and drain on a kitchen absorbent paper.
  7. Serve hot or at room temperature.

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