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A crazy Iraqi-style meat sambusak!
The measuring cup is 250 ml
The full recipe: (10 large sambusaks)
For dough:
3 and a half cups of white flour or any other flour (500 grams) (I sifted the flour in advance in the video)
Half a tablespoon of dry yeast (5 g)
1 tablespoon sugar (15 g)
1 + 1/3 cups lukewarm water (put in gradually)
1 teaspoon salt
* A teaspoon of oil to oil the dough after kneading.
For the meat filling:
1 medium onion.
10 stalks of chopped parsley (only their leaves)
Half a pound of ground beef
Between half a teaspoon and three quarters a teaspoon of salt
Half a teaspoon of sweet paprika
Between a quarter teaspoon and half a teaspoon of garlic spice
Some black pepper
Between a quarter teaspoon and half a teaspoon of Behrat seasoning for Cubaa (optional!)
1 tablespoon tomato paste
Preparation:
1. Put in the mixer bowl (you can also knead by hand , no mixer is required) the flour (I pre-sifted it), the yeast, sugar and water ( put the whole cup + half of the glass of the third and if necessary add the rest of the water).
2. Knead with a kneading hook that you have for 2 minutes. Stop and add the salt. Knead another 8 minutes.
3. Remove the dough to the counter and form a round and smooth ball shape. Return to a bowl and pour over a teaspoon of oil and grease all the dough well.
4. Cover and swell for 20 minutes in summer or 30 minutes in winter. (You can swell more if you want until you double the size of the dough, but this is unnecessary).
5. Prepare the meat filling: Fry the diced onion, add the meat and crumble with a wooden spoon, cook until it turns gray over high heat. Add the parsley and tomato paste and mix. Season, mix and taste if there is no seasoning (if you need to add more), cook on low heat for another 10 minutes and turn off the gas.
6. After the dough has risen, take it out on floured marble. The dough should be very pleasant at this point. Divide the dough into 10 balls. Each ball need to be floured well and rolled with a rolling pin into an oval or a large circle. Put a nice amount of meat in a semicircle closest to you and close the empty semicircle and fasten it. Form a nice shape around the closure or press with a fork so it does not open.
7. Place in 2 separate baking sheets with spaces between them. Brush with beaten egg and sprinkle with sesame seeds. Bake on 180 degrees for 18 to 25 minutes or until the pastry is nicely golden on all sides. If still white continue to bake - each oven is different.
Serve with tehini and enjoy every bite! ♥
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