Prepare the filling (tedbileh): Heat 2 tablespoons of neutral oil in a large skillet. Add onions and cook over medium heat until golden, 7–10 minutes. Season with salt.
Step 2
Increase the heat to high, add the meat, and break it into little pieces with a fork. Aim for a fine and soft texture, if the pieces are too big they will tear the delicate dough.
Step 3
When the meat is fully cooked, season with ground allspice and cinnamon. Taste and adjust salt. Transfer the meat to a strainer and set aside to cool.
Step 4
Prepare the dough: In a bowl, combine flour, oil, salt, and water. Mix by hand until a dough forms.
Step 5
Transfer to a clean work surface and knead until smooth and elastic,10–15 minutes. If sticky, add a tablespoon of flour.
Step 6
Return dough to the bowl, cover with plastic wrap, and refrigerate for at least 30 minutes and no more than one hour.
Step 7
Fill the sambousak: Roll dough on a floured surface into a rectangle about 18×15 inches and ⅛-inch thick.
Step 8
Cut out circles with a 4-inch cookie cutter. Gather the dough scraps and set them aside, covered in plastic wrap.
Step 9
Place 1½–2 tablespoons of filling in each circle. Fold into a half-moon shape, leaving a ½-inch border. Press edges to seal. Arrange the sambousak on a parchment-lined tray, leaving a small space between them so they don’t stick to one another.
Step 10
Continue with the dough scraps: roll them out, fill, and repeat until all the filling is used.
Step 11
Wrap the tray of sambousak in plastic and freeze for at least 5 hours, or overnight, until firm. For longer storage, transfer the frozen sambousak to an airtight container or zip-top bag.
Step 12
Fry the sambousak: Heat oil in a deep pot until the surface shimmers but does not smoke. To check if the oil is hot enough, insert the end of a wooden spoon into the oil — if it bubbles gently around the wood, the oil is ready. If it bubbles vigorously, it's too hot. If using a thermometer, aim for 365–375°F. Fry the sambousak from frozen in small batches, a few minutes per side, until golden brown. Do not overcrowd the pot and keep the sambousak separated to prevent sticking.
Step 13
Transfer to a metal strainer to drain excess oil. Serve immediately.
