Sambousek Recipe (with Video)

Saffron-Sumac Mayo
1. Grind saffron into a powder.
2. Add lemon juice and let steep for 10 minutes.
3. Mayo Method 1–Whisk/Blender/Food Processor: In a mixing bowl/blender/food processor add egg, salt, sumac, dijon mustard, and saffron-infused lemon juice.
4. Whisk/blend to incorporate.
5. Begin dropping oil one drop at a time while continuously whisking/blending.
6. Once the mixture starts to emulsify and thicken, you can begin adding the oil in a constant stream.
7. Mayo Method 2–Immersion Blender: In a container add egg, oil, salt, sumac, dijon mustard, and saffron-infused lemon juice.
8. Cup the immersion blender over the egg.
9. Begin blending, keeping the blender in the same spot.
10. Once an emulsion starts to form, you can start moving it around until everything is incorporated.
Sambousek Dough
1. Mix the flour, salt and baking powder in a bowl.
2. Mix the water and oil in a second bowl.
3. Add the liquid ingredients mixture to the dry ingredients mixture.
4. Knead until you get a soft dough.
5. Place the dough in a bowl greased with a little oil.
6. Cover with kitchen cloth and set aside in a warm place for 1 hour.
7. Divide the dough into 6 even pieces.
Sambousek
1. For the meat mixture, sauté ground beef with onion and mint, adding spices towards the end.
2. Once the meat mixture is ready, it's time to fill the dough.
3. For each dough ball, spread into a thin circle (about 2 mm thick).
4. Add desired amount of meat mixture on one half–be careful not to overfill.
5. Fold over, but leave 1 cm of dough on the bottom exposed.
6. Fold that layer over onto the top to create a seal.
7. Pinch the seal to ensure it sticks together.