Lamb Sambousek (Little Middle Eastern Meat Pies) (Gluten-Free, Dairy Free)


Super Flour

0 from 0 votes
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Appetizer
Servings 15 Sambousek



  • 3 cups PomPom Paddock Flour mix
  • 2 tsp Xanthan gum
  • 1.5 tsp Salt
  • ½ tsp baking powder
  • 1/3 cup olive oil
  • 1 ¼ cup water


  • 2 tbsp olive oil
  • 1 small brown onion finely diced
  • 2 clove garlic crushed
  • salt
  • 250 g lamb beef or chicken mince
  • 2 tbsp Baharat
  • 1 tsp ground cumin
  • Black pepper
  • 2 tbsp pomegranate molasses
  • ½ cup chopped pistachio or pine nuts
  • 1 l vegetable oil
  • Yoghurt to serve (optional)
  • Lemon to serve (optional)


  • For the filling, place a frying pan over a high heat, add the oil, onion, garlic with a generous pinch of salt and cook for 2 minutes. Add the Baharat, cumin and lamb and keep over the high heat with a little more salt add, cooking until the mince has broken up, browned and is cooked through but not dry.
  • Stir through the pomegranate molasses, nuts, adjust the seasoning, cook for 1 minute longer then allow to cool. This can be made up to 3 days
  • For the dough, combine the dry ingredients, mix well then add the oil and water, mix well to form a smooth dough and Knead for 3 minutes. Wrap the dough and let rest for 10 minutes.
Categories Savoury
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