CRISPY Sambousek with three delicious fillings

Instructions

Cheese filling:

1. Shred the kashkaval cheese
2. Dice the Pasterma into small squares
3. Mix everything together

Musakhan stock:

1. Add 1 Tbsp olive oil to a pot over medium heat, add the mastic, and let melt completely
2. Add the whole spices for the stock, toast for 1 minute
3. Roughly chop the onion then add to the pot and saute for 5 mins
4. Add the garlic and chicken to the pot. Sear on all sides till lightly browned
5. Add salt and enough water to cover the chicken
6. Turn the heat to high and bring the pot to a boil, then turn to medium and cover
7. Cook for 30 mins

Confit sumac onions:

1. Add the olive oil to the pot on low heat, cut onions into thin strips, and add them
2. Mix together well, then cover with a tight-fitting lid. Cook for 15 minutes
3. Add the Sumac into the pot as well as the pepper and salt. Cook for 10-15 minutes until the onions have softened

Making Musakhan:

1. Shred the chicken into small pieces
2. Add the onions
3. Toast the pine nuts in olive oil until golden, then drain and add to the chicken
4. Mix everything together well until evenly combined

Spiced Chickpeas:

1. Add the Spiced Chickpeas ingredients to a pot and add boiling water to submerge the chickpeas
2. Cook on medium for 30 minutes (adjust for raw chickpeas)

Chickpea filling:

1. Add olive oil to a pot over medium heat, add 1 onion sliced into thin strips
2. Saute for 5 minutes then shred the carrot and add in. Mix then add 30ml of the chickpea cooking liquid
3. Let cook for 5 minutes until the carrots have softened
4. Slice your red and green pepper into thin strips then add to the pot as well as the Red pepper paste and spices. Mix and cook for 5 minutes more
5. Toast the almonds until they go golden, then drain and add to the pot
6. Mix until evenly combined

To make the dough:

1. Add all the dough ingredients to the bowl of a stand mixer (or knead by hand) and mix on low speed until combined into a rough ball of dough
2. Knead on medium speed for 5-8 minutes until the dough is tacky
3. Oil a large bowl, then add the dough to it. Let it rest for 1 full hour

To shape the sambousek:

1. Flour your work surface and empty the dough onto it
2. Divide into 4 pieces, then roll a piece out into a rectangle 1-2mm (1/16th") thick
3. Use a round cutter to cut as many circle pieces as possible
4. Add a heaped tbsp of filling into the circle, then fold in half and pinch the two sides together
5. Seal the entire thing until you are left with a semi-circle shape

To freeze:

1. Place the shaped sambousek on a tray heavily dusted with flour, in a single layer
2. Place it in the freezer for 30m until the dough begins to harden
3. Move the sambousek to freezer bags and allow it to freeze through completely

To cook:

1. Heat frying oil to 170-180c or 340-460f
2. Remove your sambousek from the freezer 15m before cooking
3. Add 3-4 pieces of sambousek into the oil, and push them down below the surface of the oil
4. Allow them to fry like this for 20-30 seconds then flip them over
5. Cook them for 2 minutes in total, flipping them over a couple of times in between