Sambousek

Method

Make the dough by combining flour, salt, and melted butter, then gradually add warm water until a soft, pliable dough forms; rest for 30 minutes. Meanwhile, prepare the filling by sautéing diced onions in a little oil until golden, then add ground lamb and cook until browned, stirring frequently. Add pine nuts, pomegranate molasses, allspice, cinnamon, pepper, and salt to the meat mixture, cooking for 5 more minutes until fragrant, then stir in fresh parsley and cool slightly. Divide dough into 24 equal portions and roll each into a thin circle; place a spoonful of filling on one half, then fold into a triangle and seal the edges firmly. Heat vegetable oil in a deep pan to 170°C and fry sambousek in batches until golden brown on both sides, approximately 3-4 minutes total, turning once. Drain on kitchen paper and serve warm or at room temperature.