1 teaspoon bread spices, (yeast, fennel, and poppy seed)
0.45 kg ground beef, or lamb
2 onions, grated
1 teaspoon black pepper, ground
1 teaspoon cumin
vegetable oil for frying
Instructions
1. To make the dough- mix the flour with the bread spices and a
pinch of salt. 2. Slowly pour in the vegetable oil while kneading
with your hands. Add a little bit of water to hold the dough
together. 3. Cut the dough into small balls, cover and leave to rise
for a minimum of one hour in a warm area. 4. To prepare the
filling- combine all the ingredients in a skillet, season with salt and
cook over low heat until meat is done. Set aside to cool. 5. Flatten
the dough balls into thin circles. In the middle of each circle, place
a tablespoon of the filling and close the dough to form half a
circle. Twist the edges to give a nice shape. 6. Fry the samboosak
in a pan of heated vegetable oil until golden brown from both
sides. Serve hot.
Originally Submitted
6/26/2012
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