Remember the mulberry molasses we made? Well, this mulberry meat sambusak is one of my favorite ways to use it. The filling is a classic meat filling with added mulberry molasses.
The sambusak dough recipe is new, and I found it exceedingly successful for frying that I just might replace my previous dough recipes for it.
For the dough:
3 cup flour
1 tsp baking powder
1 Tbsp ghee
2 tsp salt
¼ cup oil
1 tsp sugar
1 cup warm water
For the meat:
500g minced lamb
1 cup onion, fine dice
1 tsp allspice
1 tsp salt & pepper
4 Tbsp mulberry molasses
1/3 cup toasted pinenuts
The filling needs to be cooled before stuffing in the dough.
To make the filling, saute the meat and the onion over medium-high heat. Add the seasoning and spice as the onions soften. When everything is cooked, add the mulberry molasses and the pinenuts and saute for a minute or two more. Set aside to cool completely.
To make the dough, Pulse all the dough ingredients except the water in a food processor. As the machine is running, drizzle in the water. When the dough has formed, put in a greased bowl, cover, and let rest 20-30 minutes.
When the dough is ready, roll it out to about 3 millimeters thick and cut rounds using an espresso cup. Place a teaspoonful of the cooled filling into the center, fold the circle in half to seal, and press the edges shut using a fork. Continue until all the filling has been used up.
At this stage, you can layer the sambusak in a tray (be sure to put cling film between the layers) and freeze.
You can fry the sambusak either fresh or still frozen.
صحة و عافية