Sherryl Betesh's Meat Sambousak (Meat-Filled Sesame Pastries)

TOTAL TIME: 1 hr 15 min
Prep: 45 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 36 sambousak
LEVEL: Easy

ingredients

FILLING:
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
DOUGH:
  • 1 teaspoon kosher salt
  • 2 sticks (1 cup) margarine, softened
  • 3 ounces sesame seeds
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Directions

For the filling: Combine the onion and oil in a large skillet over medium-high heat. Cook until the onion is softened, about 3 minutes. Add the beef and cook, breaking up large clumps with a fork, until well browned, about 10 minutes. Add the allspice, cinnamon and salt, stirring to combine. Set aside to cool.

For the dough: Mix the flour, semolina, baking powder and salt in a large bowl. Add the margarine and mix together with your fingers until small pea-size clumps form. Mix in warm water, a little at a time (up to 1/2 cup), until a soft dough forms. Shape the dough into 36 balls.

Preheat the oven to 375 degrees F. Put the sesame seeds on a plate. Place a dough ball on a cutting board and flatten into a 1/4-inch-thick round with your palm. Top with about a teaspoon of the filling. Fold the dough over the filling. Press the edges together, gently twisting with your thumb to form a fluted edge. Dip into the sesame seeds and place on a baking sheet. Repeat with the remaining dough balls. Reserve the extra filling for another use.

Bake the sambousak until lightly golden brown, about 15 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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