Sambousek Two Ways

Filled pastries are a delicacy and a staple in Arabic cuisine. Food historians trace back the origin of empanadas to the meat-filled pies of Arabia of long ago. The choice of fillings is endless. They can be fried frozen and are a nice addition when you want to entertain the mezze way.

MAKES: Approx. 60 turnovers

INGREDIENTS:

DOUGH

• 4 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• ½ cup oil
• 1½ cups lukewarm water

LAMB FILLING

• 2 Tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 lb very lean ground lamb
• 1 tsp allspice
• 1 tsp cinnamon
• 3 Tbsp fresh mint, finely chopped
• 2 Tbsp pomegranate molasses
• 2 Tbsp sumac
• Salt and pepper
• ½ cup toasted pine nuts

CHEESE FILLING

• 13 oz feta cheese
• 7 oz mozzarella cheese, shredded
• 1 egg white
• 1–2 Tbsp fresh thyme or oregano

OTHERS

• Peanut oil for deep-frying

INSTRUCTIONS:

1. In a large bowl, combine the flour, baking powder, and salt. Make a well in the center and add the oil and lukewarm water. Mix with your hands until a soft dough forms. Knead the dough on a working surface for 2 minutes until smooth.
2. Divide the dough into small equal-sized balls, about the size of a walnut. Place the dough balls on a tray, cover with plastic wrap, and let them rest while you prepare the fillings.
3. To make the lamb filling, heat olive oil in a large frying pan. Sauté the chopped onion and minced garlic until softened. Add the ground lamb and brown it while stirring. Stir in the allspice, cinnamon, fresh mint, pomegranate molasses, sumac, salt, pepper, and toasted pine nuts. Adjust the seasonings to taste. Drain any excess oil by placing the mixture in a colander and let it cool completely.
4. For the cheese filling, mix the feta cheese, mozzarella cheese, egg white, and fresh thyme or oregano in a bowl.
5. Take a ball of dough and flatten it into a small disk using your hands or a rolling pin.
6. Place a teaspoonful of the desired filling (lamb or cheese) in the center of the dough disk.
7. Fold the dough over the filling and press the edges together to create a crescent shape. Alternatively, gather the corners of the dough disk to meet in the center, pinching to seal the borders, to create a triangle shape.
8. If desired, you can freeze the filled sambousek for later use.
9. In a heavy-bottomed saucepan, heat peanut oil to 350°F (175°C). Fry 4-5 sambousek at a time until golden brown and crispy, about 1 minute on each side.
10. Serve the sambousek hot.