Sherryl Betesh's Meat Sambousak for The Sephardic Grandmother's of New Jersey as seen on Cooking Channel's My Grandmother's Ravioli

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

Recipe courtesy of Sherryl Betesh

Show: My Grandmother's Ravioli

Episode: Sherryl Betesh - The Real Sephardic Grandmothers of New Jersey

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

Name: Sherryl Betesh's Meat Sambousak (Meat-Filled Sesame Pastries)
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 36 sambousak
Ingredients: 1 medium onion, chopped; 1 tablespoon canola oil; 1 pound ground beef; 1 1/2 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; 2 1/4 cups all-purpose flour; 1/2 cup semolina; 2 teaspoon baking powder; 1 teaspoon kosher salt; 2 sticks (1 cup) margarine, softened; 3 ounces sesame seeds

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Level: Easy

Total: 1 hr
Active: 45 min

Yield: 36 sambousak

Level: Easy

Total: 1 hr
Active: 45 min

Yield: 36 sambousak

Ingredients

Filling:

1 medium onion, chopped

1 tablespoon canola oil

1 pound ground beef

1 1/2 teaspoons ground allspice

1 teaspoon ground cinnamon

1 teaspoon kosher salt

Dough:

2 1/4 cups all-purpose flour

1/2 cup semolina

2 teaspoon baking powder

1 teaspoon kosher salt

2 sticks (1 cup) margarine, softened

3 ounces sesame seeds

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. It has not been tested for home use.