3 cups flour
1 package active dry yeast
1/2 cup warm water
1 tsp. sugar
3 tbsp oil
1 cup water
1 tsp. allspice
1/2 kg. pork or beef or chicken of your choice (chopped)
2 medium chopped onions1 tsp. black pepper
1 tsp. cummin
oil for frying or bake
For the dough:
1. To prepare the dough, in a small bowl sprinkle the yeast with the warm water, flour and sugar. Let stand for two or three minutes, then stir to dissolve completely. Set aside to double.
2. In another bowl, combine the flour and salt. Stir in the yeast mixture. Add the oil and some of the water, kneading about ten minutes until the dough is smooth and elastic, adding more water if necessary. Dip your hand in some oil and knead a little longer. Place the dough in a bowl, cover with a towel and leave in a warm place to rise until doubled in size, about two to three hours. Form the dough into eight to ten balls, and cover while you prepare the filling.
3. Combine the filling ingredients in a mixing bowl, blending well. Set aside.
4. On a lightly floured surface roll each ball into a round about quarter-inch thick. Spread the filling over the dough and crimp the edges and bake as is or form into triangular shape, folding the edges over, leaving a small portion exposed in the center so the meat will cook well. Repeat the procedure until all ingredients are used. Arrange the Sambousek on well greased baking pans. Bake at 500 degrees about 15 minutes, or until the bottoms are well baked.
Heat oil in a deep frying pan and deep fry samousek till golden brown in color. Serve hot.
From my Lipton recipe collection