Sambusa | Sambusak
- Prep Time : 0 m
- Cook Time : 0 m
- Ready In : 0 m
1/21 cup flour
1/4 cup oil
1/2 cup water
Oil for frying
1/2 kg of minced meat ( lamb or beef )
1 medium onion, minced
1 tablespoon oil
How to prepare
Put the meat over medium heat until it changes color .
get rid of any fat produces about cooking meat .
Add the onion and oil and season with salt and pepper , spices and flips over a medium heat for five minutes or until cooked onions.
Hard-boiled eggs cut to small pieces and then mixed with meat and parsley .
Set aside to cool .
Mix flour , salt, and constitutes a form of hierarchical gap made by the center-aligned .
Add the oil and water to the gap gradually and knead lightly with fingertips until dough consists of a coherent and somewhat mushy .
When using electric mixer put the flour and salt, then add the oil and water on medium speed for 10 minutes .
Divide the dough into small balls of equal size .
Sprinkle a little flour on a smooth surface and extends to small circles of dough thin .
Put a tablespoon of padding along the circle.
Moisten the edge of the dough Finger Tip little water and close to form a semi-circle and press the tip of the fork .
Fry in hot oil temperature of 160 degrees and shall not to put a large amount at once .
Fry on both sides , about three minutes per side . Remove from the oil on a paper towel to impregnate .
After frying Sambousak can be saved in a tightly sealed freezer bag for a month , and is heated by placing them in the oven.
Spices are ground ( nutmeg , coriander , cumin , cloves , cinnamon , Hbhan , red pepper )