How to make it
6 steps. Take it one step at a time.
Combine the flour and salt
In a large bowl, combine the flour and salt. Add the vegetable oil and warm water. Knead by hand or with a stand mixer until a smooth, elastic dough forms. Cover and let rest for 30 minutes.
30 minPrepare the filling
While the dough rests, prepare the filling. Heat a splash of oil in a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles.
Add the chopped onion
Add the chopped onion to the beef and sauté until translucent. Stir in the salt, allspice, cinnamon, and black pepper. Remove from heat and stir in the toasted pine nuts. Let the filling cool completely.
Roll out the dough very thin
On a lightly floured surface, roll out the dough very thin (about 2mm). Use a round cutter or glass to cut out circles about 8-10cm in diameter.
Place a tablespoon of filling
Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape. Pinch the edges firmly or use a fork to seal.
Heat oil in a deep pan
Heat oil in a deep pan to 180°C (356°F). Fry the sambousek in batches until golden brown and crispy on both sides. Drain on paper towels.
10 min
A little kitchen wisdom
For the best texture, ensure the dough is rolled very thin. You can also bake these at 200°C (400°F) for a healthier version, though frying is the traditional method for maximum crunch.
