- 3 cups flour, white,
- 1 tablespoon margarine, vegetarian,
- 1 1/2 cup water,
- 1 teaspoon salt,
- 1 teaspoon sugar,
- 1 tablespoon vinegar.
- 500 grams veal, or lamb without fat, minced medium,
- 2 tablespoon olive oil,
- 1 large onion, chopped into cubes approx 1/2 cm,
- 1 hot pepper, finely chopped,
- 2 tablespoons pine,
- 1 teaspoon black pepper,
- 1 teaspoon mixed spices,
- 1/2 teaspoon cinnamon powder,
- 1/2 teaspoon cardamom,
- 1/4 teaspoon nutmeg and 1 teaspoon sumac,
- Salt to taste.
- 500 grams white cheese,
- Nabulsi or Akawi (medium salinity), coarse grated,
- 2 teaspoon cornstarch,
- 1/4 teaspoon Mistika (Mastic), grounded with 1/2 teaspoon salt.
- Mix dough gently and let it rest for an hour.
- In a saucepan, fry pine in oil and set aside.
- Saute onion on low heat using the same sauce pan, add little salt and black pepper.
- Stirring until tender. Take 1/2 of the onion amount (without oil) and set aside.
- Raise the heat, add the meat, stirring quickly and crushing any lumbs.
- Add salt and spices except sumac and stir over high heat for several minutes, cover and simmer over low heat until cooked.
- Remove from heat and leave to cool, then add the rest of the onions, pine and sumac.
- Squeeze cheese by hand to get rid of the fluid, then mix all cheese filling together.
- Roll dough into a very thin thickness using a rolling pin and cut it into suitable circles.
- Fill each circle with the filling then form it into a semi-circle and close it by pressing with your fingers.
- Place sambusa on a tray sprinkled with little flour or cornstarch.
- Fry in batches in vegetable oil over medium heat until golden, lift and drain on kitchen paper and serve hot.