This samosa-like stuffed and fried parcel is a favourite Middle Eastern snack or side dish that pairs perfectly with the fresh and zesty parsley.

Sambousek

Makes about 18

Ingredients

1½ cups (225g) flour, + extra for dusting
½ tsp (3ml) salt
3 Tbsp (45ml) olive oil
½ cup (125ml) water
Oil, for frying

For the meaty filling 

2 tsp (10ml) olive oil
1 small onion, finely diced
1 clove garlic, finely minced
250g beef mince
Pinch of ground allspice
Pinch of ground cinnamon
1 tsp (5ml) pomegranate molasses
¼ cup (60ml) water
Salt and milled pepper

For the cheesy filling 

100g feta
100g mature cheddar
3 Tbsp (45ml) za’atar
Salt and milled pepper

For the parsley salad 

30g flat-leaf parsley, roughly chopped
¼ cup (60ml) walnuts chopped and toasted
1 tsp (5ml) sumac
2 Tbsp (30ml) store-bought pomegranate salad dressing

Method

1. Combine the flour and salt in a bowl.
2. Drizzle oil over the flour then use your fingertips to rub in the oil so it resembles coarse breadcrumbs.
3. Slowly add just enough water for the dough to come together.
4. Knead the dough for about 8-10 minutes until it is no longer sticky and has a smooth surface. Cover the dough and set aside to rest for about 30 minutes.
5. For the meaty filling, heat the oil in a pan over medium heat. Fry the onion until soft and translucent.
6. Add the garlic, ground beef and spices. Fry for about 5 minutes.
7. Add the pomegranate molasses and water, then allow the mixture to reduce for about 10 minutes. You don’t want the mixture to be runny but instead more sticky and juicy. Season.
8. Combine cheesy filling ingredients and season.
9. To assemble, lightly dust your work surface with flour. Divide the dough into two and roll out to about 2 mm thick. Use a cutter and cut out 10-12cm circles.
10. Place the filling on one half of each circle. Lightly wet the perimeter of the dough (not too wet) then fold over the pastry to enclose the filling. Use a fork to seal the edges of the pastry. Repeat the process with the other filing and remaining dough.
11. Heat the oil in a large pot over medium heat. Fry the sambousek for 2-3 minutes per side or until golden and bubbly. Drain on kitchen towel.
12. Toss together the parsley salad ingredients and season.
13. Serve the sambousek with the salad.

Recipe and styling: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

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