Arabic Mutton, Sambousak, (Samosa) Recipe | Punjab Kitchen Secrets

In a large bowl, combine the flour, salt, sugar, and vegetable oil. Mix well.

Gradually add warm water to the flour mixture, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.

In a skillet, heat a little oil over medium heat. Add the chopped onion and sauté until translucent.

Add the ground meat to the skillet and cook until browned. Stir in cumin, coriander, black pepper, cinnamon, and pine nuts (if using). Cook for another 5 minutes. Remove from heat and let cool.

Preheat the oven to 375°F (190°C).

Divide the dough into small balls and roll each ball into a thin circle on a floured surface.

Place a spoonful of the meat mixture in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.

Brush the tops of the sambousak with the beaten egg for a golden finish.

Place the sambousak on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.

Serve warm as an appetizer or snack.

Spice Level: