From reading this chapter, you can definitely tell that we Lebanese have a love for meat-stuffed breads and pastries. While my Lahmeh b Ajin, Fatayer, and Sfiha are all absolutely delicious in their different ways, Sambousek are by far the simplest meat-filled goodie, and oh-so-tasty, too! With few ingredients and no extra spices or specialty items, these oval-shaped dumplings are a cinch to make, and you won’t regret it.
While you’ll often find Sambousek fried, I go for the healthier route and bake them in the oven instead until golden brown. 
MAKES THIRTY 3-INCH DUMPLINGS
¼ cup unbleached, all-purpose flour (for the work surface)
1 pound Ajin (here), at room temperature
¼ cup extra-virgin olive oil
LAMB FILLING
½ pound finely ground lamb
1 small onion, finely minced
1 small bunch fresh flat-leaf parsley leaves, finely minced
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Preheat the oven to 450°F.
Lightly flour a large work surface or a clean countertop or cutting board. Place the dough in the center of the floured surface and sprinkle lightly with flour.
Place the dough into the palms of your hands and tuck it under itself using your fingertips. Then, stretch the dough out into a smooth, flat round and place onto the flour surface and roll it out until it is about 16 to 18 inches in diameter and ¼ inch thick. Be sure to release any small air pockets in the dough and make sure it is very smooth with no holes.
Using the rim of a small bowl or glass, cut out 30 small rounds from the dough, 3 inches in diameter, leaving behind as little excess dough as possible. Place the dough rounds on a lightly floured surface area while you cut rounds from the remaining dough scraps.
Make the lamb filling: In a large mixing bowl, combine all the ingredients for the lamb filling. Thoroughly mix the ingredients together with your hands then knead it together to form a smooth, creamy, and moist mixture.
Place about ½ tablespoon of the meat mixture into the center of each dough round. Fold the dough over once to enclose the meat mixture and tightly pinch the edges together so they are completely sealed.
Lightly brush two large baking sheets with olive oil. Arrange the dumplings in vertical rows on the prepared sheets, making sure to leave some space between each dumpling. Transfer the baking sheets to the center and top racks of the preheated oven and bake for about 15 minutes until the Sambousek are golden brown.
Once the dumplings are cooked, immediately remove them from the oven and lightly brush all over with olive oil. Transfer to a serving dish and serve immediately.
Note You will need a rolling pin, preferably a thin Arabic one (see here), and a small bowl or glass, 3 inches in diameter.
