Samboosa/Samosas

Sambousik




• 2 cups flour


• 2/3 cups of butter


• 1 tsp yeast


• ¼ cup water


• 1 tsp salt


• A pinch of sugar






To prepare the pastry blend the yeast in 1tsp water and sugar. Set it aside to rise. Rub the shortening and salt into the flour. Work in the blended yeast and knead by adding gradually ¼ cup water to make a stiff dough. Set aside for an hour.


Filling (FOR LABNEH FILLING, CLICK HERE) :


• 2 cups minced lamb meat


• 3 medium onions, finely chopped


• 2 tbl pine seeds


• 1 ¼ tsp salt


• ½ tsp all spice


Saute the meat, onions and pine seeds in butter just until the ingredients lose their colour. Season with salt and spices. Set the mixture aside to cool.


Roll out the dough and cut into circles. Place a tbl of filling into the center of each round. Pinch the edges together and twist forward forming a fringe along the entire edge. Saute the sambousik in a deep hot fat until golden brown. Drain on kitchen towels and serve.