Photograph of the finished Sambousek meat

Middle East · Bánh gối nướng nhân thịt hạt thông

Sambousek meat

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1 kg
  • Photograph of Lamb Lamb 880 g
  • Photograph of Pine nuts Pine nuts 200 g
  • Photograph of Onion Onion 2
  • Photograph of Pomegranate molasses Pomegranate molasses 120 ml
  • Photograph of Baharat spice blend Baharat spice blend 32 g
  • Photograph of Unsalted butter Unsalted butter 320 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Black sesame Black sesame 60 g
  • Photograph of Sumac powder Sumac powder 24 g

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.

Start cooking