Mastering Homemade Lamb Sambousek: Perfectly Authentic | Step-by-Step Recipe

🥣 Dough Ingredients
2 ½ cups all-purpose plain flour
1 teaspoon salt
¼ cup olive oil
¾ cup warm water

🌯 Lamb Filling
Olive oil
300 grams of lamb filling
1 onion diced
1-2 teaspoon Bharat spice (7 blend spice)
2 teaspoons sumac

📝 Recipe Instructions👇🏽
👉🏽In a large bowl, mix together the flour and salt.
👉🏽Gradually add the olive oil to the flour mixture and mix until the dough comes together.
👉🏽Gradually add the warm water to the dough and mix until it forms a smooth, non-sticky ball. You may need to add more or less water!
👉🏽Knead the dough on a floured surface for 5-7 minutes, until it is smooth and elastic.
Once your dough is ready, divide it into 2 equal portions, and roll out each dough portion into a round disk, about ½ cm thick.
👉🏽Use a cookie cutter or a glass to cut out smaller rounds, depending on the size you prefer for your sambousek.
👉🏽Spoon approximately 1 ½ tablespoons of the lamb mixture onto the center of each round. Fold over the dough to cover the filling, and press the edges together to seal.
👉🏽To further seal the edges and decorate, use the back of a fork to gently press down and create a pattern around the edges.
👉🏽Place the sambousek on a tray lined with baking paper, making sure to leave some space between them to prevent sticking. Do not stack them.
If you want to freeze the sambousek for later use, put the tray in the freezer until the sambousek are frozen solid. Once frozen, transfer them to a resealable bag.
👉🏽Alternatively, you can fry the sambousek in vegetable oil until they are golden brown on both sides.

Enjoy while hot!

💚 Subscribe to my channel and press the bell button to get notifications every time I post a recipe:    / roubasfoodj.  .

💚 Also, find me here 👇
More recipes | https://roubashahin.com.au/middle-eas...
Instagram |   / roubasfoodjourney  
Facebook |   / roubasfoodjourney  
Pinterest |   / roubasfoodjourney  

💚 Thank You for watching and happy cooking!