Arabic samosas

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

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
Pie
Vegetarian

Ingredients

Method