Fried or Baked Sambusak Draft

How I make it

Meat filling

1. Heat the oil in a skillet and fry the onion until soft and translucent.

2. Add the ground beef and keep frying, stirring, until it changes color.

3. Add the parsley, pine nuts and seasonings and fry, stirring, for 3 more minutes.

Chickpea filling

1. Heat the oil in a skillet and fry the onion until nicely golden. Remove from the heat.

2. Pulse the chickpeas briefly in a food processor so they are chopped small but not mashed.

3. Knead the chopped chickpeas, fried onion and seasonings together.

Dough and shaping

1. Mix the flour and yeast. Add the salt and sugar and mix again.

2. Add the oil and water and knead into a smooth, easy-to-handle dough. You can do this in a stand mixer with a dough hook.

3. Let the dough rest for 10-15 minutes, no longer, so it doesn't rise.

4. Pinch off a piece of dough the size of a clementine, flatten it in your palm, put some filling in the center and close it into a ball.

5. Repeat with the rest of the dough.

Frying or baking

1. Deep-fry the balls in hot but not too hot oil, so the dough doesn't brown outside before it cooks through.

2. Or bake instead. Preheat the oven to 350°F (180°C), arrange the balls spaced apart on a baking sheet, brush with egg and bake for 30-40 minutes.

What I've learned

• I keep the dough as thin as I can around the filling.
• A tip from Sara Super of Haifa: when using the chickpea filling, knead the dough with the water the chickpeas cooked in.
• When I make only the chickpea filling, the whole batch is pareve.