Dough

Cup of Yum
1. Place all the ingredients, except the milk, into the bowl of a food processor.
2. Using the whisk attachment, mix everything together until the mixture resembles fine breadcrumbs.
3. Using the dough hoo, and at low speed, slowly incorporate the milk.
4. Knead for 5 minutes at medium speed, until a smooth dough forms, which comes away from the sides of the bowl.
5. If the dough is too wet, add a little flour, and if too dry, add a little water or milk.
6. Wrap the dough in cling film, and place it in the refrigerator to rest for 1 hour.

Filling

1. Heat the olive oil over medium heat in a deep pan.
2. Sauté the onions until translucent.
3. Add the garlic, then the minced meat, all the spices, egg yolks, and tomato paste. Season with some salt.
4. Cook over medium heat, mashing the meat, and stirring frequently until cooked through, and the liquid is completely reduced.
5. Add the chopped parsley at the end of cooking, and mix.
6. Cooking the sambousek dough
7. For triangle-shaped sambousek
8. Divide the dough into 8 equal pieces.
9. On a lightly oiled work surface, or between two sheets of baking paper, using a rolling pin, roll out each piece of dough to a circle ⅛ inch (2mm) thick and 9 inch (23cm) in diameter.
10. Heat a large skillet over medium heat and cook each sheet of pastry for just a few seconds on each side. The dough sheets should remain white and pliable. Above all, they must not harden.
11. Stack them in a damp cloth so that they do not dry out.
12. For tube-shaped samboussek
13. Divide the dough into 16 equal pieces.
14. On a lightly oiled work surface, or between two sheets of baking paper, using a rolling pin, roll out each piece of dough to a circle ⅛ inch (2mm) thick and 9 inch (23cm) in diameter.
15. Heat a large skillet over medium heat and cook each sheet of pastry for just a few seconds on each side. The dough sheets should remain white and pliable. Above all, they must not harden.
16. Stack them in a damp cloth so that they do not dry out.

Paste

1. Combine the flour and water until a smooth, somewhat runny dough forms.

Assembling the sambousek

Triangle-shaped

1. Cut each circle into two equal parts.
2. Fold half a sheet, placing it in front of you vertically, the rounded side to the left. Fold the sheet back on itself, the rounded corner towards the right edge.
3. Press along the fold to ensure it stays in place.
4. In the lower left corner, place 1 tablespoon of the filling.
5. Take the lower right corner, and fold it to the left.
6. Gently take this triangle, and fold it to the right, along the fold.
7. Take the triangle again, and fold it to the right along the fold.
8. Fold the top right corner down to form a point.
9. Take the tip, and tuck it underneath the fold (like an envelope).
10. Once the flap is fully folded, the triangle is formed.

Tube-shaped

1. Place the dough sheet in front of you.
2. Place 1 tablespoon of stuffing in the center.
3. Fold the bottom edge to cover the stuffing, then the side edges, and finally roll everything up.
4. Glue the sambousek with a little paste.

Frying

1. Heat a large oil bath in a high-sided pan to 388°F (170°C). The temperature of the oil should be constant throughout the frying.
2. Fry the sambousek until golden brown.