Sambousik Lahme

In a large mixing bowl, combine lukewarm water, oil, salt, and sugar, then gradually incorporate flour and knead the mixture until a smooth, pliable dough forms.

Cover the dough with a clean kitchen towel and allow it to rest at room temperature so it relaxes and becomes easier to roll.

Prepare the spiced minced meat filling by sautéing the meat with onions, allspice, cinnamon, salt, and pepper in a skillet over medium heat until fully cooked and fragrant, then remove from heat and allow to cool completely.

On a lightly floured surface, roll the rested dough out to approximately 3mm thickness and cut into circles roughly 8–10 cm in diameter using a round cutter or glass.

Place a small spoonful of the cooled meat filling in the center of each dough circle, fold the dough over to form a half-moon shape, and firmly pinch and crimp the edges to seal completely.

Heat vegetable oil in a deep heavy-bottomed pot or fryer to 175°C (350°F), ensuring there is enough oil to fully submerge the pastries.

Carefully lower the sambousik in batches into the hot oil and fry, turning occasionally, until they are evenly golden brown and crisp on all sides.

Remove the fried sambousik with a slotted spoon and drain on a plate lined with paper towels before serving warm.