Sambusa Baraki
Description
The recipe won't take much time. Classic sambusa are baked with a filling of minced lamb with onion and spices. The meat can be raw or pre‑fried. There is also a lean sambusa baked with pumpkin and onion. And we really love the combined version – add pumpkin and onion to lamb mince that has been passed through a coarse grinder. Then fry the mince with onion and add a little more raw onion – juicy and aromatic. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Knead a firm plain dough from flour, egg, sour cream, vegetable oil, and salt. Usually a little cold water is added to the dough; I add a spoon of sour cream, it tastes better that way. Let the dough rest for at least half an hour under a damp cloth.
- 2
Step 2
Divide the dough into portions for easier handling. Roll out one portion into a thin, translucent sheet. Brush the sheet with softened clarified butter and roll it up tightly.
- 3
Step 3
Roll out the next piece of dough and brush it. Place the previously rolled roll on the edge of the dough and continue rolling the dough over the first roll. In this way, roll out and roll up all the dough.
- 4
Step 4
Cut the roll into pieces – just for convenience – and place it in the freezer for an hour.
- 5
Step 5
Prepare the minced meat. Lamb – definitely with some fat – pass it through the coarse grinder plate. Dice one onion and sauté it together with the minced meat until half‑cooked.
- 6
Step 6
Dice the pumpkin and the second onion finely into cubes and mix with the cooled ground meat. Salt to taste, generously pepper, and add a pinch of cumin.
- 7
Step 7
Cut the set dough into discs about three centimeters thick. Flatten them into patties and roll them out, trying not to disturb the layer order. In the end, you will get such rolls with a clearly visible spiral pattern.
- 8
Step 8
Place a little ground meat on the sauce and shape triangular sambus. I like to make the sambus small, for a couple of bites.
- 9
Step 9
Place the seam side down on a parchment-lined baking sheet and brush the top with salted egg. Sprinkle with sesame seeds or nigella. Bake in a preheated 220 °C oven until golden brown. Transfer the cooked sambusa to a bowl and cover with a towel, letting it soften slightly.
- 10
Step 10
Serve hot with fresh aromatic tea.