Sambousik 'Meat and pine nut pastries'

A great addition to any Mezza selection is Sambousik, traditional lamb pastries.  This recipe has been adapted from the great cook book written by Abla Amad 'Abla's Lebanese Kitchen.'

Sambousik

2 tablespoons olive oil, plus extra for deep-frying

1/4 cup pine nuts

250g coursely minced lean lamb

1 onion, chopped

1/2 teaspoon of each of salt and ground sumac

1/4 teaspoon of each of ground black pepper, ground cumin and ground allspice

Sambousik pastry

1 cup self raising flour

1 cup plain flour

1/2 teaspoon salt

1 teaspoon sugar

2/3 cup water

Toast the pine nuts with no oil. Place aside.

Place the meat in a saucepan and heat gently over a low heat.  Cook the lamb in its own juices, stirring constantly until all juice has evaporated.  Add the onion, salt, pepper and spices and cook for 5 minutes or until the onion becomes translucent. Add the pine nuts and remove off the heat and set aside.

To make the pastry, sift the flours unto a bowl and add the salt, sugar and oil. Gradually mix in as much water as you need until the mixture comes together to form a rough dough.  Knead for a few minutes until smooth and elastic, then return to the bowl.  Cover the bowl with a clean tea towel and leave the dough for up to 30 minutes.  Divide the dough in half, roll out until about 3mm thick. Cut out 35-40 rounds using a 6-7cm cutter. 

Place a teaspoon of filling in the centre of each dough round. Bring up the sides to make a semi circle and seal.  Press the edges together with a fork. 

Finally working in batches, deep fry the pastries until golden and crisp. Drain on paper towel and serve hot or at room temperature. 

HINT: A healthier option for frying is using Ghee instead.  Ghee is basically clarified butter, slowly melt butter and then allow to settle (DO NOT MIX). After it has settled pour off the top of the settled butter leaving the milk solids on the bottom.  This should be passed through a sieve and can be used multiple times for frying (filter between uses).