Lamb Sambousek Recipe

Activate yeast and make dough

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with sugar and yeast. Let sit 5–7 minutes until foamy. In a large mixing bowl, combine flour, semolina (if using) and kosher salt. Make a well and add foamy yeast, milk and 2 tablespoons olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour. Place dough in a lightly oiled bowl, cover, and let rise 45–60 minutes until doubled.

Prepare lamb filling

While dough rises, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add pine nuts and toast 2–3 minutes until golden; transfer to a plate. Add diced onion to the skillet and cook 5–6 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add ground lamb and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.

Season filling

Stir in cumin, coriander, cinnamon, smoked paprika, salt and black pepper. Cook 1–2 minutes to bloom the spices. Add toasted pine nuts, chopped parsley, chopped mint and lemon zest. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature (about 15–20 minutes). If the filling is moist, transfer to a bowl and refrigerate 10 minutes to firm up — easier to stuff when cool.

Shape sambousek

Once dough has risen, punch it down and divide into 12 equal pieces (about 1.5–1.75 oz each). Roll each piece into a ball, then flatten with a rolling pin into a 4–5 inch circle about 1/8" thick. Place approximately 1.5 tablespoons of the cooled lamb filling into the center of each circle, leaving a 1/2" border. Brush edges with beaten egg (egg wash). Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or roll and pinch to create a tight seal. Place assembled sambousek on a parchment-lined tray.

Rest before frying

Cover assembled sambousek loosely with a kitchen towel and let rest 15 minutes at room temperature. Meanwhile, heat oil in a heavy skillet or pot to 350°F (175°C). Use a thermometer for accurate frying.

While sambousek rests (or ahead of time), combine the packed mint leaves, parsley and optional cilantro in a food processor or finely chop by hand. Add minced garlic, red wine vinegar, lemon juice, crushed red pepper, salt and pepper. Pulse while streaming in the 1/2 cup olive oil until the mixture is emulsified but still slightly coarse — you want some texture. Taste and adjust acidity, salt or oil to preference. Transfer chimichurri to a small bowl and refrigerate until ready to serve. Bring to room temperature before serving for best flavor.

Heat neutral oil in a deep skillet or saucepan to 350°F (175°C). Fry sambousek in batches, 3–4 pieces at a time, without overcrowding, until golden brown on both sides, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper towel-lined rack to drain. Alternatively, bake at 400°F (200°C) on a parchment-lined sheet for 18–22 minutes, brushing with olive oil or egg wash, until golden.

Serve sambousek warm with mint chimichurri spooned over or on the side for dipping. Garnish with lemon wedges and extra chopped mint if desired.