Cheese & Meat Sambousek
Ingredients
4 cups flour
1 tbsp baking powder
1 tsp salt
½ cup Serjella Extra Virgin Olive Oil
2 tbsp Serjella Extra Virgin Olive Oil
1 cup onion, finely chopped
3 cloves garlic, minced
300 g ground mutton
1 tsp paprika
1 tsp ground cinnamon
2 tsp sumac
3 tbsp fresh mint, chopped
½ cup pine nuts, toasted
2 tbsp pomegranate molasses
Salt and pepper
400 g feta cheese
200 g mozzarella cheese
1 egg white
4 tbsp fresh thyme leaves
Preparation
- Sift the flour over a large bowl. Add the baking powder and salt. Mix to combine.
- Add ½ cup of olive oil and 1 cup of warm water. Mix well with your hands or with a spoon until you get a soft, homogeneous mixture.
- Cover the dough and let it rest for 2 hours.
- In a large saucepan, heat 2 tablespoons of olive oil.
- Saute the onion and garlic for 2-3 minutes until tender.
- Add the meat, paprika, cinnamon, sumac, salt and pepper. Mix to combine. Cook for 5 minutes.
- Add the mint, pomegranate molasses, and pine nuts. Continue cooking for 5 minutes.
- In a small bowl, add the feta cheese, mozzarella cheese, egg white and thyme. Mix to combine.
- Cut the dough into balls. Roll each ball on a flat surface sprinkled with flour. Spread it to make a circle.
- Using a small round cutter or a round glass, cut the dough into smaller circles.
- Fill one half of each circle with 2 tablespoons of the meat or cheese mixture. Close the other half on the stuffing and press the edges with a fork.
- Heat ½ cup of olive oil in a pot until it is around 170°C.
- Deep fry the sambousek pieces until golden and crispy.
- Remove from the heat using a slotted spoon and place on a plate lined with paper towels to drain the excess oil. Serve hot.
Enjoy it!
