In a large mixing bowl combine 3 cups flour and 1 tsp salt. Make a well in the center, add 1 cup warm water and 2 tbs vegetable oil. Mix with a fork or your hand until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tbs additional flour. Form into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp cloth, and rest for 30 minutes.

Filling

Prepare chickpeas

While dough rests, roughly mash the drained chickpeas with a fork or pulse a few times in a food processor; leave some texture (not completely smooth).

Cook aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté 5–7 minutes until soft and beginning to brown. Add the minced garlic, grated carrot and diced green pepper; cook 3–4 minutes more until vegetables soften.

Brown beef and season

Push vegetables to the side and add the ground beef. Break it up and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Finish filling

Stir in 2 tbs tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 0.25 tsp ground cinnamon, 0.5 tsp allspice, 1 tsp salt, 0.5 tsp black pepper and 1 tbs lemon juice. Add mashed chickpeas and chopped parsley; stir to combine and cook 2–3 minutes to meld flavors. Taste and adjust seasoning. Remove from heat and let the filling cool to warm (not hot) before assembling—about 15 minutes.

Assembly & Frying

Portion dough

Divide rested dough into 18 equal pieces (about 1.5 ounces / 45 g each). Keep pieces covered with a cloth while working to prevent drying.

Roll wrappers

Working one piece at a time, flatten a dough piece with your palm, then roll with a rolling pin into a 4–5 inch (10–12 cm) circle about 1/8 inch thick. Dust with a little flour as needed to prevent sticking.

Fill and seal

Place 1.5 to 2 tbs of the cooled filling in the center of each wrapper. Lightly brush the dough edge with a little cold water (mix 1 tbs water with a pinch of flour if needed). Fold the circle over into a half-moon and press the edges to seal. For a decorative edge, pleat or press with a fork. Ensure seals are tight to prevent leaking.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 1.5–2 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of dough bubbles and rises immediately.

Fry sambuesah

Fry the dumplings in batches (do not overcrowd) 3–4 minutes per side until golden brown and crisp. Turn as needed for even color. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Let cool slightly; they will crisp further as they rest.

If you prefer baking: place assembled sambuesah on a parchment-lined sheet, brush with oil, and bake at 400°F (200°C) for 18–22 minutes until golden, turning once.

Serving

Serve warm garnished with chopped parsley, lemon wedges, and a side of plain yogurt or tahini sauce for dipping. Sambuesah are best eaten the same day while crisp.