Ingredients:

Dough,

• 3 cups flour, white,
• 1 tablespoon margarine, vegetarian,
• 1 1/2 cup water,
• 1 teaspoon salt,
• 1 teaspoon sugar,
• 1 tablespoon vinegar.

Meat filling,

• 500 grams veal, or lamb without fat, minced medium,
• 2 tablespoon olive oil,
• 1 large onion, chopped into cubes approx 1/2 cm,
• 1 hot pepper, finely chopped,
• 2 tablespoons pine,

Spices (ground):

• 1 teaspoon black pepper,
• 1 teaspoon mixed spices,
• 1/2 teaspoon cinnamon powder,
• 1/2 teaspoon cardamom,
• 1/4 teaspoon nutmeg and 1 teaspoon sumac,
• Salt to taste.

Cheese filling,

• 500 grams white cheese,
• Nabulsi or Akawi (medium salinity), coarse grated,
• 2 teaspoon cornstarch,
• 1/4 teaspoon Mistika (Mastic), grounded with 1/2 teaspoon salt.

Method:

1. Mix dough gently and let it rest for an hour.
2. In a saucepan, fry pine in oil and set aside.
3. Saute onion on low heat using the same sauce pan, add little salt and black pepper.
4. Stirring until tender. Take 1/2 of the onion amount (without oil) and set aside.
5. Raise the heat, add the meat, stirring quickly and crushing any lumbs.
6. Add salt and spices except sumac and stir over high heat for several minutes, cover and simmer over low heat until cooked.
7. Remove from heat and leave to cool, then add the rest of the onions, pine and sumac.
8. Squeeze cheese by hand to get rid of the fluid, then mix all cheese filling together.
9. Roll dough into a very thin thickness using a rolling pin and cut it into suitable circles.
10. Fill each circle with the filling then form it into a semi-circle and close it by pressing with your fingers.
11. Place sambusa on a tray sprinkled with little flour or cornstarch.
12. Fry in batches in vegetable oil over medium heat until golden, lift and drain on kitchen paper and serve hot.