Sambousek

In a large bowl, combine flour and salt. Create a well in the center and pour in 1/3 cup oil and 3/4 cup warm water. Mix until a soft dough forms, adding water 1 tablespoon at a time if needed. Knead for 5 minutes until smooth and elastic.

Divide dough into 12 equal portions. Roll each into a ball and brush lightly with oil. Cover with a damp cloth and rest for 15 minutes.

Heat 1/6 cup oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes. Add cooked ground meat (or prepared vegetable filling), garam masala, paprika, and parsley. Stir well, add lemon juice and black pepper, and cook for 2 minutes. Cool completely before filling.

On a lightly oiled work surface, roll one dough ball very thin (about 1/8 inch). Cut into a triangle or square shape with scissors.

Place 1–2 tablespoons filling on the pastry. Fold into a triangle (or envelope shape), sealing edges firmly by pressing with your fingers or a fork. Repeat with remaining dough and filling.

Heat 3 cups oil to 350°F (175°C) in a deep skillet or Dutch oven. Carefully add sambousek a few at a time, being careful not to crowd the pan. Fry for 2–3 minutes per side until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature with hummus, tahini sauce, or your preferred dipping sauce.