Sambousek Platter (Fried Lamb Pastry Parcels with Yoghurt Dip)

Filling

• 1 medium Yellow onion
• 2 tbsp Vegetable oil
• 400 g Minced lamb
• 2 tsp Ground cumin
• 40 g Pine nuts
• 20 g Fresh parsley
• 3 Spring onion

To assemble and serve

• 250 g Phyllo dough
• 750 ml Vegetable oil
• 200 g Yogurt, plain
• 1 large Lemon

1. Finely dice the onion, thinly slice the spring onions, and roughly chop the parsley. Cut the lemon into wedges and set aside for serving.
2. Heat 2 tbsp vegetable oil in a large frying pan over medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly golden.
3. Add the minced lamb and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has cooked off. Stir in the ground cumin and cook for 30 seconds until fragrant.
4. Stir in the pine nuts and cook for 1 to 2 minutes to toast lightly. Take off the heat, then mix in the parsley and spring onion; let the filling cool until just warm so it does not soften the pastry.
5. Lay out the phyllo dough and keep it covered with a clean tea towel while you work. Cut the sheets into long strips, then brush a strip lightly with vegetable oil and place a spoonful of filling near one end; fold into a neat triangle, continuing to fold along the strip to seal the filling inside.
6. Pour 750 ml vegetable oil into a saucepan and heat to 175°C (350°F). Fry the sambousek in batches for 2 to 3 minutes, turning once, until deep golden and crisp; lift out with tongs and drain briefly.
7. Whisk the yogurt in a mixing bowl until smooth. Serve the sambousek hot with the yoghurt dip and lemon wedges.

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