Pan-Fried Beef Sambousek

Instructions

1. Step 1

   Combine the flour with ⅝ tsp (4 gr) of the salt in a mixing bowl.

   Ingredients used: 300.0 gr All-Purpose Flour, 4.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Add 2 tbsp (30 ml) vegetable oil and the water. Mix into a dough, then knead until smooth and supple.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil, 150.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Cover the dough and let it rest at room temperature.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until lightly golden. Transfer them to a plate.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Pine Nut

   Cookware: plate, skillet

5. Step 5

   Heat 1 tbsp (15 ml) vegetable oil in the skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: skillet

6. Step 6

   Add the ground beef, allspice, cinnamon, black pepper, and remaining salt. Cook over medium heat, breaking up the meat, until browned and its internal temperature reaches 71°C.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 gr Allspice, 1.0 gr Black Pepper, 300.0 gr Ground Beef, 1.0 gr Ground Cinnamon, 2.0 gr Salt

   Cookware: Kitchen thermometer, skillet

7. Step 7

   Remove the skillet from the heat. Stir in the parsley, lemon juice, and toasted pine nuts, then spread the filling on the plate to cool.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: plate, skillet

8. Step 8

   Divide the rested dough into 12 equal pieces. Roll each piece into a thin circle about 12 cm across.

   Timer: 12 min (fixed)

   Cookware: rolling pin

9. Step 9

   Divide the filling evenly among the dough circles. Fold each circle into a half-moon, press out excess air, and firmly pinch the edges closed.

   Timer: 10 min (fixed)

10. Step 10

    Heat the remaining 1 cup (255 ml) vegetable oil in the clean skillet over medium heat to about 175°C. Fry the sambousek in batches, turning once, until crisp and golden on both sides.

    Timer: 8 min (fixed)

    Ingredients used: 255.0 ml Vegetable Oil

    Cookware: Kitchen thermometer, skillet, Slotted spatula

11. Step 11

    Lift out the sambousek with a slotted spatula and drain briefly on a plate before serving warm.

    Timer: 2 min (fixed)

    Cookware: plate, Slotted spatula