Sambusak

Ingredients for 4 servings:

• 175 g flour
• 1 ½ tsp salt
• 100 ml water, lukewarm
• 1 tbsp oil (sunflower oil)
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 400 g minced lamb or beef
• 2 tbsp pine nuts
• 2 tbsp mint, chopped
• 1 tsp sugar
• 2 tbsp lemon juice
• 1 egg(s), beaten
• Flour for the work surface
• e.g. oil for frying
• salt and pepper
• Cinnamon
• Allspice
• cumin

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Lebanese dumplings – Mezza

Sift flour and salt into a bowl. Slowly mix in the water. Knead with your hands until a smooth dough forms. Remove from the bowl and knead on a floured surface for about 5 minutes. Wrap in cling film and chill for 30 minutes. Heat the oil in a pan. Sauté the onions and garlic until lightly browned. Add the minced lamb and sear on all sides. Drain off any excess fat. Add the pine nuts. Season with salt, pepper, cinnamon, allspice, and cumin to taste. Fold in the sugar and mint and cook for a further 2-3 minutes. Remove from the heat and stir in the lemon juice. Divide the dough into 25 balls and roll out into small flatbreads. Place some filling in the center of each. Brush the edges of the dough with a little beaten egg, place over the filling, and press together with a fork to form half-moons. Heat the oil to 190°C for deep-frying. Fry 3-4 dumplings at a time until golden brown, then use a slotted spoon to transfer them to kitchen paper to drain. Keep warm until ready to eat. Makes about 25 dumplings. I always make double batches and freeze the rest. They’re delicious with a yogurt dip.