SAMBOUSEK

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Sambousek image

Provided by Food Network

Categories     main-dish

Time 19h5m

Yield 15 servings (4 per person)

Number Of Ingredients 15

5 pounds flour, plus more for dusting
1/4 cup sugar
5 tablespoons kosher salt
1 tablespoon dried yeast
1/4 cup canola oil, plus more for sprinkling
5 cups cold water
1 1/2 pounds yellow Spanish onions, chopped
6 tablespoons butter OR 1/4 cup canola oil
1 teaspoon allspice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 pounds ground sirloin
8 ounces pine nuts
5 cups canola oil, for frying

Steps:

  • For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil. Let mix for 3 to 5 minutes. Then start adding the cold water slowly until it forms a big ball (add more flour if the dough is thin/ loose). Let mix for 15 more minutes. Then let the dough rest for 15 minutes. Turn the mixer back on and mix the dough for 15 more minutes, and then let rest for 15 more minutes. Put the dough in a pan and cover the top lightly with canola oil and let sit at room temperature for 1 hour. Then put in the refrigerator and let rest overnight.
  • Form 7-ounce balls with the dough and roll lightly with flour. Put them in a proof box at room temperature for 2 hours after you roll it. Place the balls side by side and put a cover on it that is very tight so no air is let in, otherwise it will get dry.
  • For the meat: In a large skillet over medium-high heat, saute the onions in 4 tablespoons of the butter until they are golden brown. Then add in all the allspice, salt, black pepper and cayenne pepper. Then add the meat and continue to stir to avoid clumps. Cook the meat for 15 to 20 minutes.
  • In another pan, heat the remaining 2 tablespoons butter until hot. Add the pine nuts and cook until golden brown, about 3 minutes, stirring so the pine nuts do not burn.
  • After the pine nuts are cooked, pour on top of the cooked meat. Let the meat cool off at room temperature for 30 minutes.
  • Take the dough balls and flatten them into a plate shape less than 1/2-inch thick. Use a round shaped cup to cut out 4 dough pieces. Then take 4 tablespoons of the meat mixture and put inside the dough. Fold in half and pinch the dough together.
  • Heat the oil in a deep-fryer or large pot until it is very hot. Fry until golden, 2 to 3 minutes on each side.

zoe smith
s.zoe@yahoo.com

I'm not a great cook, but even I could make these sambouseks. They're so easy and delicious.


Rafi Sumon
sumon-r@gmail.com

These are the best sambouseks I've ever had. I highly recommend this recipe.


Muzmil Zafer
zafer.m@aol.com

I've been looking for a good sambousek recipe for ages. This one is perfect! Thank you!


Md Ayatul
ayatulmd@yahoo.com

These were a hit at my party! Everyone loved them.


Jana Ali
j.a@hotmail.co.uk

I'm not a huge fan of sambousek, but this recipe changed my mind. They were so good!


Young JA
y_ja@gmail.com

These were easy to make and so delicious! I'll definitely be making them again.


Ntombifuthi Vilakazi
vilakazi.ntombifuthi@gmail.com

I've made this recipe a few times and it always turns out great. The sambouseks are always crispy and flavorful.


Lungile Lunga
lungalungile@hotmail.fr

These look delicious! I'm going to try making them this weekend.


katarina krstic
krstic55@hotmail.co.uk

I made these sambouseks for my family and they loved them! They're a great way to use up leftover meat or vegetables.


Kritan G Vines
k-vines@hotmail.com

These sambouseks are crispy, flavorful, and the perfect party food.


MaHn00R Sheikh
m_sheikh@aol.com

I've never had sambousek before, but it looks so good! I'll have to try making it soon.


Safdar Veer
safdar@yahoo.com

These look amazing! I can't wait to try making them.


Vanessa Kwofie
k_vanessa7@aol.com

I love sambousek! I always order it when I go to Lebanese restaurants. Now that I know how to make it myself, I can enjoy it anytime I want.


Sethushan Sethu
sethu_s93@yahoo.com

These were delicious and addictive! I made them for a party and they were gone in minutes.


Tim Crawley (Crawleyatl)
ct@yahoo.com

Sambousek is a delicious and versatile dish. I added some extra spices to mine and it turned out amazing! Will definitely be making this again.