A staple snack of Saudi cuisine, etli sambusek is made by folding thin dough around a cumin- and cinnamon-spiced ground beef filling into a half-moon shape and frying it until golden. It is traditionally served warm at iftar tables and to welcome guests.
Mix the flour with salt and make a well in the centre, add the olive oil and lukewarm water and knead into a smooth, elastic dough. Wrap and rest for 30 minutes.
Sauté the onion in olive oil until translucent, then add crushed garlic. Add the ground beef and cook until browned, then stir in the cumin, cinnamon, black pepper and salt. Remove from the heat, stir in the parsley and let the filling cool.
Roll the dough thin and cut out circles with a glass. Spoon a teaspoon of filling into the centre of each circle, fold into a half-moon and press the edges firmly with a fork.
Heat plenty of oil over medium heat and fry the sambusek for 3-4 minutes per side until golden, then drain on paper towels.
Let the filling cool completely before spooning it onto the dough; warm filling softens the dough and makes sealing harder. Press the edges firmly with a fork, or the filling will leak out while frying. Allergens: contains wheat (gluten).
Instead of frying, you can bake them in a preheated oven brushed lightly with oil; the crust will be less greasy but still crisp.
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