Sambousek meat

Method

1. 1 Knead the dough with softened butter and water, then let it rest for 1 hour.
2. 2 Roast the pine nuts separately for 4 minutes, then let them cool. Roasting them with the meat will cause them to burn and taste bitter.
3. 3 Sauté the minced lamb with onions, then season with pomegranate syrup and baharat to thicken the filling.
4. 4 The baked version uses pomegranate syrup and pine nuts, unlike the fried version which has a plain meat filling.
5. 5 Cut the dough into circles, add the filling, fold into a semicircle, and press the edges together with crimpers.
6. 6 Brush with egg wash and sprinkle with black sesame seeds, then bake at 200 degrees for 22 minutes. Sprinkle with sumac when serving.

With an appliance

• Air fryer 52 min

  Replace step 6: spray oil on both sides of the meat-filled dumplings, use a 215-degree hot air steamer for 14 minutes and flip at minute 7; the crust will crisp up faster, layer them to prevent the pine nut filling from bursting.