Laminated Sambousek with Two Doughs

Ingredients

• Oil dough:
• 2 cups all-purpose flour
• a pinch of salt
• 2 tablespoons oil
• 1/2 cup water (or more as needed)
• Butter dough:
• 1 cup all-purpose flour
• 4 tablespoons butter at room temperature
• This wonderful recipe is from a friend and cook on Sho Tabkhin Today:
• Laila Hamoud
• Click her name to visit her profile
• For more great pastry recipes, here’s a link: How to Make Baguette Bread

Method

1. Start with the oil dough: place all the oil-dough ingredients except the water into a bowl and mix.
2. Add the water gradually and knead very well until you have a soft, cottony dough.
3. Wrap the oil dough and let it rest.
4. Prepare the butter dough: rub the ingredients together with your fingertips, knead briefly, then wrap and let it rest as well.
5. Once the doughs have rested sufficiently, divide each dough into four equal pieces.
6. Flatten each piece of oil dough slightly in the center, place a ball of butter dough inside, seal it, then roll it out into a rectangle and roll it up into a log.
7. Roll it crosswise to about 6 cm, then roll it up into a log again.
8. Cut the log into four equal pieces.
9. Roll each piece with a rolling pin or by hand to the size you want, then fill with your desired filling.
10. Deep-fry the laminated sambousek with your chosen fillings in plenty of hot oil, then serve.