Sambousek Dough and Filling with Meat and Vegetables

Ingredients

• After several minutes, turn off the heat and stir in the parsley.
• Vegetable Filling
• 2 tablespoons fresh coriander (cilantro), chopped onion, 1 teaspoon anise, 1 teaspoon salt, 1 cup peas (frozen or cooked), boiled potatoes, 1 teaspoon ground cumin, 1 teaspoon curry powder, 1 boiled carrot, 1 teaspoon dried ground coriander, 1 sweet green pepper (bell pepper), chopped.
• Sauté the chopped onion over heat with a little oil, stirring until it softens.
• Then add the boiled, chopped potatoes and carrots, the green bell pepper and fresh cilantro; stir and season with salt, pepper, curry powder, cumin and ground dried coriander.
• Preparing the sambousek:
• Then begin shaping the meat sambousek.
• Roll the dough out on a clean work surface, dust it lightly with flour, and divide it into several small balls or round discs.
• Fill the sambousek with the meat filling: place 1 tablespoon of the filling on one edge of the dough, fold the dough over the filling into a half-moon, and crimp the edge with your fingers to create a neat decorative seam, or press the edge with a fork.
• Fry the sambousek pieces in hot oil until they are golden brown and cooked through.
• How to make sambousek dough and a meat-and-vegetable filling, from a cook and friend of the 'Shu Tabkhin Today' website:
• Ingredients for Sambousek Dough and Filling with Meat and Vegetables — Umm Taha al-Hamawi
• Click on Umm Taha's name to visit her personal page on our site and enjoy her recipes.
• To make Umm Taha’s homemade falafel, click this link: How to make homemade falafel
• To prepare one of the most delicious sweets from Umm Taha's kitchen, here is the link: Ma'amoul Tart.
• To get Umm Taha’s method for making chocolate cookies, click this link:
• Easy Chocolate Cookies
• Sambousek Dough and Filling with Meat and Vegetables — tags: sambousek, meat sambousek, vegetable-filled sambousek, samosa

Method

1. For the dough: In a bowl, mix the flour with salt, sugar, vinegar and ghee, then gradually add water and knead until you have a smooth, soft dough. Cover and let the dough rest for about 1/2 hour.
2. For the meat filling: Sauté the chopped onion in 2 tablespoons of oil until softened. Add the ground meat and cook over high heat until it changes color, then add 1 tablespoon of mixed spice and salt to taste. Reduce the heat and cook until the meat is fully done. Add 1/4 cup frozen corn (optional) and stir for a few minutes, then turn off the heat and stir in 1/4 cup chopped parsley while off the heat.
3. For the vegetable filling: Sauté the chopped onion in a little oil until softened. Add boiled, diced potatoes and carrots, peas and chopped green pepper and stir. Season with cumin, curry powder, anise, salt and dried coriander to taste and stir until the flavors blend, then turn off the heat.
4. Shaping the sambousek: Lightly flour the work surface and roll the dough out thinly, then cut it into circles. Place 1 tablespoon of filling (meat or vegetable) on one side of each circle, fold the dough into a half-moon and seal the edges by pressing with your fingers or a fork to secure the filling.
5. Frying: Heat enough oil in a deep pan over medium-high heat. Fry the sambousek in batches without crowding until browned on both sides (about 2 to 4 minutes depending on size). Remove the sambousek and drain on kitchen paper to remove excess oil.
6. Serving: Serve the sambousek hot as an appetizer or with a salad or sauce as desired.