Arabic samosas

Name: Arabic samosas (Sambousek)
Yield: Makes 12 samosas
Cuisine: Israeli
Ingredients: 1 tsp white sesame seeds; 2 tsp nigella seeds; 1 tsp dried mint; 180 g Greek-style yoghurt; 1 tbsp lemon juice; 1 tbsp olive oil; 5 g mint leaves, roughly chopped; Salt; 1 × 400 g tin of chickpeas, drained and rinsed (240g); 3 tbsp olive oil; 1 onion, finely chopped (150g); 4 garlic cloves, crushed; 1 sirloin steak (250 g), trimmed of most of the fat and finely chopped (180g); 1 tsp ground cumin; ½ tsp ground ginger; ¾ tsp baharat; ½ tsp ground cinnamon; ¼ tsp Aleppo chilli flakes (or regular chilli flakes); ¼ tsp ground turmeric; 10 g parsley, finely chopped; 1 egg, whisked together with 1 tbsp water; 1½ tsp fast-action dried yeast; 1 tbsp milk powder (also known as dried skimmed milk); 320 g plain flour, plus extra for dusting; 170 ml lukewarm water; 1 tsp caster sugar; 3 tbsp olive oil, plus extra for greasing; 3 tbsp sunflower oil; ⅛ tsp ground turmeric

Sambousek

Preparation info

Makes
12
samosas

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Indian samosas, Hispanic empanadas, Cornish pasties, Bosnian burek: there are so many ways to encase various fillings with pastry before the whole thing gets baked or fried. Sambousek is the Palestinian way. Traditionally they’re fried but we’ve baked ours here.

Getting ahead: These can be made in full in advance and kept in the freezer. You’ll need to defrost them overnight (just transfer them to the fridge the night before baking) and bake them as normal.

Ingredients

Asia
Palestine
Vegetarian
Pie

Ingredients

Method