Beef sambousek... made with a flawless dough — delicious every time

Ingredients:

Dough: 1 kg all-purpose flour 1/4 cup vegetable oil 1 cup plain yogurt (laban raib) or buttermilk a pinch of salt a pinch of sugar 1 tablespoon active dry yeast warm water for the dough, or as needed How to make the dough:

Mix all the dough ingredients except the water, rubbing them together with your fingertips.
Add the water gradually and knead until the dough comes together.
Continue kneading for ten minutes.
When the dough is completely smooth, leave it to rise in a warm place for one hour.
After the time has passed, divide the dough and let it rest for ten minutes before using.

Filling: 1 kg finely minced beef 3 onions, finely chopped salt sweet baharat (mild spice blend) black pepper a pinch of ground cardamom 1 beaten egg for brushing the tops

Preparation:

Finely chop the onions and sauté them in a little oil until softened.
Add the minced beef and cook until done.
Add salt and the spices, stir, then remove from the heat.
Let the filling cool before using.
Roll out the dough and cut it into medium-thin circles.
Place the filling on each circle and fold/seal as desired.
Arrange the pieces on a baking tray lightly oiled or lined with parchment paper.
Bake in a preheated oven at 180°C (350°F) until browned on the bottom.
Brush the tops with the beaten egg and brown them as well.

Beef sambousek recipe and method from our friend and cook at Shou Tabkhin Today:

Kholoud Abdel Nasser

Click Kholoud's name to visit her profile on our site

To make Kholoud's cheese pastries, here is the link Cheese pastries with a soft dough

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How to Make Beef Sambousek

Prep checklist

Cooking notes