Tuesday, October 23, 2012

215. Meat Sambousak

Sambousak, aka samosa, is of an Indian origin I believe, and the wonderful thing about them is that they can be filled with almost anything: meat, chicken, shellfish, or vegetarian. Sort of like kubba.

I really like a curry flavored sambousak, which I intend to make at some point in the future.
This filling is very similar to most meat stuffed appetizers I've made before, but feel free to use whatever you like.


For the filling:
300g minced meat
2 onions, chopped finely
1 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp allspice
1 cup parsley, chopped

For the crust:
2 cups flour
6 Tbsp oil
1 tsp salt
1/2 tsp pepper
1/2 cup water


To make the filling:
Saute the mince in a pan until browned, add the onion, salt, pepper, cinnamon, and allspice.
Keep cooking until onions are transparent and there is little to no liquid left.
Remove from heat, allow to cool slightly, stir in the parsley, allow to cool completely.

To make the crust:
Place all the ingredients in a food processor except the water.
Add water as the machine is running.
A dough will be formed when pressed together.
Divide the dough into 24 balls.

To assemble, roll out each ball into a thin circle.
Place a tablespoon of the cooled filling in the center.
Flap the sides of the dough over the filling to form a triangle (see pictures).
Pinch the dough to seal.

Fry the sambousak in hot oil, and serve hot.

 صحة و عافية

No comments: