Sambousek filling should be fully cooked and low in moisture so the wrappers do not open or become soggy. This recipe focuses on the filling and can be used with your preferred wrappers according to their pack instructions.
Ingredients
- 500 g minced beef.
- A medium finely chopped onion, and a tablespoon of oil.
- Two tablespoons of chopped parsley or coriander.
- Half a spoonful of cumin, half a spoonful of mixed spices, salt and pepper.
- Sambousek wrappers and a suitable sealing method according to the pack instructions.
Cook the filling
Sauté the onion until softened without burning, then add the mince and break up the lumps. Cook fully to 71°C and let excess liquid evaporate. Add spices and herbs near the end and adjust the salt.
Before stuffing
Transfer the filling to a clean shallow container so it loses intense heat quickly; do not leave it on the counter for long. Use a small amount per wrapper so it closes without stretching or leaking. Refrigerate appropriately if assembly will be delayed.
Final cooking
Bake or fry according to the wrapper and product instructions. If the filling was refrigerated, check that it heats through thoroughly; quickly browned pastry may conceal a cold centre. Space the pieces appropriately.
Ideas for modification
Add small pieces of cooked, well-drained vegetables if desired, but avoid lots of tomatoes unless their liquid has been reduced. Check wheat and other wrapper ingredients for allergens. Yield depends on wrapper size and filling quantity, so 500 g does not produce a fixed number for every type.
Related products from ALRAQI MEATS
Check the product details, weight, preparation options, current price and availability on the product page before confirming your order.