Fried meat sambouseks

Prep 0 h : 30 m
Cook 0 h : 15 m


  • For the dough

    420g all-purpose flour

    1 tbsp sugar

    1 1/2 tsp salt

    110g butter, softened

    185ml water

    For the stuffing

    2 tbsp oil

    250g onion, chopped

    500g minced lamb

    2 cubes chicken bouillon, crumbled

    2 tbsp pine nuts, toasted

    1/4 tsp ground black pepper

    1 tsp seven spices

    1/2 tsp dried mint

    Oil, for deep frying


  • Put flour in a deep bowl. Add sugar, salt and butter. Mix well with your fingertips until it resembles fine breadcrumbs.

    Add water gradually, and mix into a dough. Cover with a kitchen cloth and set aside for 30 mins.

    Meanwhile, heat oil in pan and sauté onion for 2 mins. Add minced lamb and fry for 5 mins or until brown. Add chicken bouillon, pine seeds, spices and dried mint. Stir for a few seconds until well combined, then leave to cool.

    Roll dough into 3mm thin pastry. Using a medium-sized cup or dough cutter, cut round pieces of dough. Place one tablespoon of the stuffing in the centre of each piece, fold dough over stuffing and seal the edges by twisting or pressing with a fork.

    Deep-fry sambouseks in medium hot oil for 5-6 mins or until golden brown. Place on kitchen towel to absorb excess oil, then serve.