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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 1 - Sambousek with Tomb

Rose Adam

Sambousek with Tomb

Makes about 30 Chicken and 30 Lamb Sambousek


Spice Mix

1/4 tsp ground black pepper

1/4 tsp ground coriander

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp salt


Chicken Filling

1 tbs olive oil

250g chicken mince

1/4 onion, finely chopped

60ml lemon juice

1/2 teaspoon sumac

30g pine nuts, toasted until brown

salt, to taste


Lamb Filling

1 tbs olive oil

250g lamb mince

1/4 onion, finely chopped

60ml lemon juice

1/2 teaspoon sumac

30g pine nuts, toasted until brown

salt, to taste



2 cups flour, plus more for dusting bench

2 cups self-raising flour

1 tsp salt

1 tsp sugar

250ml olive oil

125ml water

vegetable oil, for frying


Garlic dip (tomb)

8-10 garlic cloves (depending on the size)

125ml grapeseed oil

125ml olive oil

60ml lemon juice

2 tsp salt



1 x 400g can chick peas, drained and rinsed

2 cloves of garlic

60ml lemon juice

1/2 cup tahini

salt, to taste


To serve

Radish, finely sliced, for garnish

Pinenuts, toasted, for garnish

Micro herbs, for garnish



  • To make the spice mix, place all ingredients in a bowl and stir to combine. Set aside.
  • To make the chicken filling, place olive oil in a frypan and set over medium heat. Add chicken mince, half the spice mix and onion and cook, stirring to break up mince until the excess moisture has gone and the onion is soft. Add lemon juice and continue cooking until mixture is juicy but not wet. Add sumac, pine nuts and salt and stir to combine. Remove from heat and set aside to cool.
  • Repeat process with the lamb mix to make the lamb filling.
  • To make the pastry, place the flours, salt and sugar in the bowl of an electric mixer, fitted with a dough hook and stir to combine. Slowly add the oil to the dry ingredients, mixing with the dough hook until the dough begins to come together. Slowly add water, kneading with the dough hook, adding just enough for the dough to become smooth and elastic. Form the dough into a ball and leave it in the bowl, covered, to rest.
  • To make the tomb, place garlic cloves in a small food processor and process until finely chopped. Slowly add the oil and blend. Continue to add the oil in small amounts until it forms a light white fluffy paste, add lemon and salt to season and set aside.
  • To make the hummus, place the chick peas and garlic in a food processor. Blend until it begins to form a paste and the garlic is blended in. Add lemon juice and blend until combined. Once it is smooth and blended together, add
  • Take half the rested dough mixture and on a lightly floured bench, roll out with a rolling pin in a rectangular shape around 2mm thick. Using a 7 cm pastry ring cutter cut out discs. Set aside, covered and repeat with remaining dough.
  • To fill, place the disc of dough on the bench, place a spoonful of filling on the centre of the disc. There should be about a 5mm edge to seal them. Wet the edge of the pastry and fold them over to make a small pastie shape. Using a fork press down to seal and make a pattern on the edge. Repeat this until all are filled, half with chicken and half with lamb.
  • To cook the sambousek, placevegetable oil in a saucepan and set over high heat to heat to 180C. Keep at that heat.
  • Working in batches, place sambousek in the oil to cook until golden brown. Remove from oil and set aside on paper towel to drain.
  • To serve, place sambousek on a platter with the dips. Garnish with radish, pine nuts and micro herbs