Golden Meat Turnovers- Samboosak ma’ Laham

Samboosak (also Samboosa, Sanbusaj or Sanbusak), a type of fried savory turnover stuffed with meat, chicken or vegetables, is particularly popular in Saudi Arabia, where it is often prepared during Ramadan when breaking the fast.

MAKES: 30 to 40 turnovers

PREP TIME: 1 hour

RESTING TIME: 3 hours plus 10 minutes

COOKING TIME: 40 minutes

INGREDIENTS:

• Oil, for deep-frying

DOUGH

• 3 cups (360 g) all-purpose flour, plus more if needed
• 1 teaspoon poppy seeds
• 1/2 teaspoon ground fennel seed
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick/60 g) butter, melted
• 1/4 oz/7 g (1 envelope) active dry yeast dissolved in 1/2 cup (125 ml) warm water and 1 tablespoon sugar and allowed to stand for 10 minutes
• 1/2 cup (125 ml) water, plus more if needed

FILLING

• 4 tablespoons extra-virgin olive oil
• 1 lb (500 g) ground beef or lamb
• 2 onions, minced
• 4 cloves garlic, crushed to a paste
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon salt

INSTRUCTIONS:

1. In a mixing bowl, combine the flour, poppy seeds, fennel seed, and salt. Make a well in the center.
2. Pour the melted butter, yeast mixture, and water into the well. Knead the mixture until a smooth dough forms, adding more flour or water if needed.
3. The consistency should be similar to bread dough—that is, soft, smooth and elastic. Cover and allow to stand in a warm place for 2 hours.
4. Form the Dough into 30 to 40 small balls.Cover the dough balls with plastic wrap or tea towel and allow to stand for 1 hour.
5. To make the Filling: Heat the olive oil in a medium skillet over low heat and add the rest of the ingredients. Cook for 12 minutes, stirring occasionally. Set aside to cool.
6. To form the turnovers: Working on a lightly floured surface, roll 4 of the dough balls into thin circles about 3 to 4 inches (7.5 to 10 cm) in diameter. Keep the remaining dough balls covered with a damp towel while you work.
7. Place 1 tablespoon of the Filling in the center of each circle. Lift the dough up and over the Filling to create a half-moon shape. With wet fingers, firmly pinch the sides together in the same way as when pinching pie dough together. Go around the edge a second time to create a good seal. You may press the edge with fork tines for
   a decorative touch, if you wish.
8. Set the stuffed turnovers on a baking pan or tray and keep covered with a damp towel so that they don’t dry out as you work. If you stack the turnovers, place waxed paper or plastic wrap between the layers so that they do not stick together. Repeat with the remaining dough balls and Filling, re-flouring your work surface if the dough balls begin to stick.
9. Pour about 11/2 inches (3.75 cm) of oil into a medium saucepan and set over medium-high heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
10. Deep-fry the Samboosak 4 to 5 at a time until golden brown, about 2 to 3 minutes, turning them over once. Remove with a slotted spoon or tongs and set on paper towels to drain. Serve warm.