Sambousek

Ingredients

• Ground beef (1 lb)
• Onion (1 large, finely chopped)
• Garlic (2 cloves, minced)
• Fresh parsley (1/2 cup, chopped)
• Allspice (1/2 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Unsalted butter (1/2 cup, melted)
• Phyllo dough (1 package (16 oz), thawed)
• Vegetable oil (for frying)
• Plain yogurt (1 cup)
• Lemon juice (1 tablespoon)

Instructions

1. In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, chopped parsley, allspice, salt, and black pepper. Mix until all ingredients are well incorporated and set aside.
2. Take one sheet of thawed phyllo dough and brush it generously with melted butter. Place a second sheet on top and brush it again with butter to create a sturdy base.
3. Spoon approximately 1 tablespoon of the meat mixture onto the center of the phyllo dough. Fold the dough over the filling to form a triangle shape, then continue folding the dough in a triangular pattern until the filling is completely enclosed. Ensure the edges are well sealed to prevent any leakage during frying.
4. Repeat the process with the remaining phyllo dough and meat filling, placing the formed sambousek on a parchment-lined tray.
5. In a deep pan or fryer, heat vegetable oil over medium heat until it reaches 350°F (175°C).
6. Carefully place the sambousek in the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 3-4 minutes per side.
7. Once fried, remove the sambousek from the oil and drain on a paper towel-lined plate to absorb any excess oil.
8. For the yogurt sauce, mix the plain yogurt, minced garlic, a pinch of salt, and lemon juice in a small bowl. Adjust the seasoning to taste.
9. Serve the sambousek hot with the yogurt sauce on the side for dipping.