Levantine cuisine · Dough, Pasta & Rice

Sambousek bi Lahme

Fried crescents of thin dough filled with spiced ground lamb, onions, and toasted pine nuts.

Ingredients · for 6 servings

• 400 g flour
• 6 tbsp olive oil
• 150 ml lukewarm water
• 400 g ground lamb
• 2 onions
• 50 g pine nuts
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tbsp lemon juice
• 1/2 bunch parsley
• 500 ml frying oil
• Salt, pepper

Instructions

1. Knead the flour with 1 tsp salt, 4 tbsp olive oil, and the lukewarm water into a smooth, soft dough and let rest, covered, for 30 min.
2. Finely dice the onions and sauté in the remaining olive oil over medium heat for 5 min until translucent, without letting them take on color.
3. Add the ground lamb and fry over high heat until crumbly, until all the liquid has evaporated and the meat browns, then season with cinnamon, allspice, salt, and pepper.
4. Toast the pine nuts in a dry pan until golden and mix into the meat with the lemon juice and finely chopped parsley; let cool completely.
5. Roll out the dough 2 mm thin, cut out 10 cm circles, place 1 heaped tsp of filling on each, fold into a crescent, and press the edges firmly together with a fork.
6. Heat the frying oil to 175°C (350°F) and fry the sambousek in batches for 3–4 min until golden brown, drain on paper towels, and serve warm as a mezze.