Jordanian Meat Samboosak
Crisp pastry pockets filled with cooked ground lamb, onion and toasted pine nuts.
Preparation: 30 min · Cooking: 16 min · Total: 46 min · 2 servings
Ingredients
- 75 g Trimmed onion
- Commercial thin uncooked samboosak wrapper strips — 12
- 200 g Raw ground lamb
- 1 tsp Olive oil for sautéing
- 0.5 tsp Ground allspice
- 0.125 tsp Ground cinnamon
- 10 g Commercial ready-to-eat toasted pine nuts
- Salt, to taste
- Black pepper, to taste
- 1 tsp Wheat flour for seams
- 15 ml Potable seam water
- 480 ml Separate vegetable frying oil, operating allowance
Instructions
Prepare and soften onion
Wash and mince 75 g trimmed onion before raw-meat work. Heat 1 tsp olive oil over medium heat and sauté onion from 3 minutes until soft.
Wash and mince 75 g trimmed onion before raw-meat work. Heat 1 tsp olive oil over medium heat and sauté onion from 3 minutes until soft.
Prepare and soften onion: 180 seconds
Brown ground lamb
Add 200 g raw ground lamb and cook over medium heat from 8 minutes, breaking up clumps. Browning alone does not establish a safe centre temperature.
Add 200 g raw ground lamb and cook over medium heat from 8 minutes, breaking up clumps. Browning alone does not establish a safe centre temperature.
Brown ground lamb: 480 seconds
Season and cook filling completely
Add 0.5 tsp allspice, 0.125 tsp cinnamon, salt and pepper. Cook over medium-low heat from 2 minutes to the selected 74°C meat check, beyond the official ground-lamb minimum 71°C. Off heat stir in 10 g RTE toasted pine nuts using clean tools.
Add 0.5 tsp allspice, 0.125 tsp cinnamon, salt and pepper. Cook over medium-low heat from 2 minutes to the selected 74°C meat check, beyond the official ground-lamb minimum 71°C. Off heat stir in 10 g RTE toasted pine nuts using clean tools.
Season and cook filling completely: 120 seconds
Chill filling promptly
Transfer filling immediately to shallow containers and chill promptly at 4°C or colder within 2 hours, or 1 hour above 32°C. Do not wait for complete room-temperature cooling. Keep filling refrigerated until cold and during small-batch wrapping; this deadline starts at its first cooking.
Transfer filling immediately to shallow containers and chill promptly at 4°C or colder within 2 hours, or 1 hour above 32°C. Do not wait for complete room-temperature cooling. Keep filling refrigerated until cold and during small-batch wrapping; this deadline starts at its first cooking.
Portion, fold and seal
Divide the ACTUAL cooked cold filling evenly among 12 wrappers, not an assumed tablespoon weight. Mix 1 tsp flour with 15 ml water and use a thin paste layer to seal diagonal triangles without overfilling; do not taste raw flour paste.
Divide the ACTUAL cooked cold filling evenly among 12 wrappers, not an assumed tablespoon weight. Mix 1 tsp flour with 15 ml water and use a thin paste layer to seal diagonal triangles without overfilling; do not taste raw flour paste.
Fry small batches
Heat the separate 480 ml frying-oil allowance to 175°C in a suitable deep vessel with safe headroom. Fry uncrowded batches, turning and checking from 3 minutes. Record cookware-driven oil adjustment and keep water away from hot oil.
Heat the separate 480 ml frying-oil allowance to 175°C in a suitable deep vessel with safe headroom. Fry uncrowded batches, turning and checking from 3 minutes. Record cookware-driven oil adjustment and keep water away from hot oil.
Fry small batches: 180 seconds
Verify reheating and pastry separately
Check representative filling centres reach 74°C, AND wrappers/seams are fully cooked per package directions. A slightly cooled cut test must show no raw gummy pastry; dark colour or a hot filling alone is insufficient. Continue frying as needed and drain with clean tools.
Check representative filling centres reach 74°C, AND wrappers/seams are fully cooked per package directions. A slightly cooled cut test must show no raw gummy pastry; dark colour or a hot filling alone is insufficient. Continue frying as needed and drain with clean tools.
Serve counted pieces
The base makes 12 pieces, half 6 and fourfold 48; divide base into 2 catalogue shares. Chill leftovers promptly and use within 2 days from the earliest component cooking; frying does not reset the deadline. Reheat once to 74°C.
The base makes 12 pieces, half 6 and fourfold 48; divide base into 2 catalogue shares. Chill leftovers promptly and use within 2 days from the earliest component cooking; frying does not reset the deadline. Reheat once to 74°C.
Tips
- The ingredient list scales for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water, garnish and operating allowances. Do not multiply temperature, thickness or first-check time; use comparable-depth pans/batches. Piece yields are separate from servings. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured amounts; no unmeasured substitutions are included. Follow stricter package directions and reconcile incompatible products rather than forcing this calibration.
Storage
Keep covered at 4°C or colder and use within 2 days, or an earlier ingredient-label limit. This selected household limit is not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat cooked leftovers once to 74°C throughout. Never use reheating to repair earlier unsafe holding.
About this recipe
Crisp pastry pockets filled with cooked ground lamb, onion and toasted pine nuts.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.