Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, meat sambousek. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Meat Sambousek is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Meat Sambousek is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have meat sambousek using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Meat Sambousek:
- Take For the dough:
- Make ready 3 cups flour
- Make ready 1/2 teaspoon dried yeast, dissolved in 2 tablespoons of warm water
- Make ready 3/4 cup warm milk
- Get 1/4 cup warm water
- Get 1/4 cup vegetable oil
- Prepare 1 teaspoon salt
- Make ready For the filling:
- Prepare 500 g ground beef
- Prepare 2 medium onions, grated
- Take 2 tablespoons parsley, chopped
- Prepare 1/4 cup raw pine nuts
- Take 3 tablespoons vegetable oil
- Take 1 teaspoon salt
- Get 1/2 teaspoon black pepper
- Take 4 cups Vegetable oil for frying
Instructions to make Meat Sambousek:
- To prepare the dough: mix all the ingredients together, except the water. Gradually pour in the warm water while kneading the ingredients until the dough becomes firm. If needed, add more water. Leave to rest until the filling is ready.
- To prepare the filling: heat the vegetable oil in a pan. Add the ground beef, onions and pine nuts and season with salt and black pepper. Stir from time to time until the meat changes in color then remove from heat. Add the chopped parsley to the meat mixture, and the filling is ready.
- On a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 8 cm diameter circles using a circular pastry cutter.
- Top each circle with 2 teaspoons of filling, fold in half to cover the stuffing and press edges together to seal. Crimp the edges with your fingers by making tight overlapping folds to give the sambousek its traditional shape.
- In a saucepan, heat the 4 cups vegetable oil and deep fry the sambousek in batches until golden from both sides.
- Remove and drain on a kitchen absorbent paper.
- Serve hot or at room temperature.
So that’s going to wrap it up with this exceptional food meat sambousek recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
