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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 10 |
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While snooping around various sources for Middle Eastern recipes, I stumbled across this. I haven't made this yet but it looks yummy. Please let me know. I did alter the wording of the ingredients slightly so they made more sense. Rising time is included in the prep time. Cook time is only the frying time. **I looked up this recipe - it's all over the web written exactly as i have it here with no mention of salt in the ingredients & 1. 5c oil. I don't remember where I copied it from. I suggest 1tsp salt. I think it's time I made this myself. happy cooking. xo Bethie**. Ingredients:
3 cups flour |
2 grated onions |
1 1/2 cups oil |
1 teaspoon ground black pepper |
1 teaspoon bread spices (fennel seeds, poppy seeds, etc.) |
1/4 ounce yeast |
1 teaspoon cumin |
oil (for frying) |
water |
1 lb ground beef or 1 lb ground lamb |
Directions:
1. Put the flour in a deep bowl, add the bread spices and salt. Add the oil and rub with fingertips. Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding.
2. Divide into small pieces, place on a tray and put in a warm place for one hour.
3. Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool.
4. Roll each piece of dough into a round, about 1/16 inch thick. Place a tablespoon of meat in the center of each round and seal then twist the edges.
5. Heat the oil and deep fry the samboosak on both sides.
6. Serve hot.
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